😬 I Messed Up My First Cook… But You Don’t Have To

(Top 5 Mistakes New Blackstone Owners Make)

When I first got my Blackstone griddle, I was hyped.
The box was barely open, and I was already dreaming of crispy hash browns, perfect smash burgers, and that hibachi sizzle everyone raves about.

But then reality hit — my eggs stuck, the griddle rusted overnight, and my dinner tasted like burnt oil.

Yep, I made all the beginner mistakes.
So if you’re new to Blackstone cooking (or even if you’ve had yours for a while), this post could save your griddle — and your dinner.

🔥 Mistake #1: Skipping the Seasoning Step

This is the most common and most damaging mistake of all.

❌ You cannot cook on a brand-new Blackstone without seasoning it first.

Seasoning isn’t just a “nice extra.” It’s what turns your cold-rolled steel surface into a non-stick, rust-resistant powerhouse.

✅ How to Avoid:

• Heat the griddle too high
• Apply a thin coat of high smoke point oil (like flaxseed or grapeseed)
• Let it burn off until it turns dark brown
• Repeat this 3–4 times before first use

💡 Pro Tip: Don’t pour too much oil. Thick layers = sticky mess.

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🧽 Mistake #2: Cleaning It the Wrong Way

Soap? Steel wool? Scrubbing pads?
👉 NOPE. You’ll strip your seasoning right off and ruin the surface.

Blackstone griddles don’t need harsh cleaning. In fact, less is more.

✅ How to Avoid:

• After cooking, while the surface is still warm, scrape off food debris with a flat metal spatula
• Add a bit of water to steam-clean and wipe with a paper towel
• Once dry, apply a very light coat of oil

You want the surface to look shiny, dark, and smooth, not bare metal.

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How to Clean a Blackstone Griddle After Cooking – The Right Way

🌧️ Mistake #3: Leaving It Uncovered Outdoors

The griddle may feel indestructible, but even one rainy night can rust it like crazy. I learned this the hard way.

Rust happens fast, and cleaning it off is a pain.
Don’t make this $400 mistake.

✅ How to Avoid:

• Always keep your griddle covered with a weatherproof cover
• Use grease cup liners so it doesn’t overflow and stain your patio
• If you live in a rainy area, use a griddle hood or store it under a roofed area

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🥩 Mistake #4: Cooking Everything on High Heat

Blackstone griddles get very hot — and fast.
So it’s tempting to crank the burners all the way up every time.

But here’s the truth: not everything should be cooked on high.

Eggs, pancakes, quesadillas? Low to medium.
Smash burgers, seared steak? Medium to high.

✅ How to Avoid:

• Learn your heat zones (you can cook on one side and warm on the other)
• Always preheat for 8–10 minutes, then reduce as needed
• Use an infrared thermometer if you want precision (optional)

🔥 Reminder: Even heat = better food and fewer burnt disasters.

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🧂 Mistake #5: Not Using the Right Tools

Trying to flip 6 burgers with a tiny kitchen spatula?
Using paper towels to scrape crusted bits?
Not happening.

Blackstone cooking is a whole different vibe. You need flat-top tools, not frying pan tools.

✅ What You Actually Need:

• Two wide metal spatulas (for flipping and scraping)
• Griddle scraper (for deep cleaning)
• Squeeze bottles (for water and oil)
• Grease cup liners
• Griddle tongs and a melting dome

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🔄 Bonus Mistake: Only Cooking Burgers

If you’re only using your Blackstone for burgers or bacon, you’re missing out.

You can make:

• Stir fry and fried rice
• Quesadillas, fajitas, and street tacos
• Pancakes and French toast
• Philly cheesesteaks
• Even desserts like grilled cinnamon rolls 😋

💡 The more you cook on it, the better it gets. The seasoning improves. The flavor builds. And it becomes the best thing in your backyard.

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✅ Final Thoughts: Mistakes Are Normal — But You Can Skip Them

Look, every Blackstone owner makes a few blunders in the beginning — but that’s how you learn. The key is knowing what not to do.

If you:

• Season it properly
• Clean it right
• Cover it up
• Control your heat
• And use the right tools

…your griddle will stay beautiful, non-stick, and insanely fun to use for years.