Purdnost
MemberGot rid of the matchlight.
I attempted the first seasonings of a 28” Blackstone griddle and had a couple issues. I’m new to this, but I also did my best to follow the instructions that came with the griddle.
I used grape seed oil because it seemed to be the superior choice.
First, the griddle top didn’t blacken near the bottom edge:
Second, there are a couple of spots that chipped away while cleaning after cooking for the first time:
Third, there are a couple areas where the layer(s) of seasoning are raised:
Can these issues be remedied by doing more rounds of seasoning? And what about the area of the griddle that doesn’t seem to be getting enough heat?
Thanks for any insight.
I used grape seed oil because it seemed to be the superior choice.
First, the griddle top didn’t blacken near the bottom edge:
Second, there are a couple of spots that chipped away while cleaning after cooking for the first time:
Third, there are a couple areas where the layer(s) of seasoning are raised:
Can these issues be remedied by doing more rounds of seasoning? And what about the area of the griddle that doesn’t seem to be getting enough heat?
Thanks for any insight.