The 1-Hour Trick That Makes Your Griddle Nonstick

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Flat top griddles have experienced a massive surge in popularity in recent years as people look to expand their outdoor grilling options from a traditional grill. Flat top griddles give you the ability to cook food you’d never think to throw on a grill, including smashburgers, stir fry, fajitas, and fried eggs. One of the main draws of a flat top griddle is its shiny black non-stick coating. But to get that smooth surface, you need to start by properly seasoning the griddle. It's the key to getting that perfect non-stick surface that flat top griddles are renowned for while also preventing rust from forming on top of it. Having tested flat top griddles of all sizes over the years, I’ve seasoned many a flat top grill. Here’s how I do it.

Materials

Shop towels (I like to use Scott Blue Shop Towels, which won't leave lint on the griddle surface.)
Canola oil (grapeseed oil and avocado oil are also great options)
BBQ Tongs

How to Season Your Griddle

Step 1: Clean the Griddle

While the griddle surface may be brand new, it has a coating of oil on it from the manufacturing process that you should remove before you can season the surface. Clean the griddle surface with soapy water and a sponge. Wipe away the soap with a shop towel then use a damp rag to rinse the griddle surface. At this point, I like to turn the griddle on to completely dry the surface before proceeding with seasoning it.

Step 2: Oil the surface

Pour oil onto the griddle surface. Use about 2 tablespoons for a 22-inch model and 3 tablespoons for a 4-inch model. Use a shop towel to coat the entire griddle cooking surface in oil. Don’t just treat the cooking surface, you also want to get the back and sides of the griddle. The key here is to apply thin layers of oil. Don’t get carried away and add too much oil, otherwise you’ll end up with a thick gummy residue rather than a smooth non-stick surface.

Step 3: Heat the surface

Light all of the burners and set them to full. Allow the griddle to heat up for about 15 minutes. The idea is to heat the oil beyond its smoke point which is typically around 500°F. You’ll know it’s reached that level when it begins to turn black and smoke. When this happens, the oil is undergoing a chemical reaction called polymerization. This is when the oil breaks down and bonds to the metal, creating that non-stick coating that’s so crucial for flat top griddles.

Step 4: Let the Griddle Cool

Cut off the griddle and allow the surface to cool for about 5 to 10 minutes before proceeding.

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Step 5: Apply Additional Coats

Repeat the process two to three more times. Use a pair of tongs to hold the shop towel to avoid burning yourself in between coats as the surface of the griddle will still be hot even after allowing it to cool between coats.

Step 6: Shut down the griddle.

Turn off the griddle and allow it to cool completely before using the grill. This allows the polymerization effect to fully harden, creating a super durable cooking surface.

FAQs

How long does it take to season a flat top griddle?

It should take about an hour for you to season your flat top griddle. If you’re planning on cooking right afterward, give yourself an additional 30 minutes to allow the griddle to fully cool (and the coating the cure).

What other oils can I use to season a flat top griddle?

You want to use an oil with a high smoke point and a neutral flavor. Grapeseed oil, though expensive, is considered the gold standard due to its high linoleic acid content, which allows it to create a hard, durable non-stick polymer layer. Avocado oil also works well.