Furthermore, its relatively thin viscosity ensures that it penetrates the microscopic pores of the griddle plate, creating a more uniform and resilient coating during the curing process. Using a lint-free cloth or paper towel, apply a thin, even layer of canola oil across the entire cooking surface.
The Science of Polymerization: How Canola Oil Creates a Durable Seasoning on Your Blackstone
This initial step involves a deep clean to remove any manufacturing oils or residues, typically using a degreaser or a simple paste of baking soda and water. It is critical to heat the surface until it smokes after cleaning, as this burns off any remaining moisture and opens the pores of the metal, allowing the oil to bond effectively during the subsequent seasoning layers.
Heat the griddle to approximately 350°F (175°C) to open the metal pores. After each cooking session, it is vital to clean the griddle while it is still warm to prevent food particles from bonding to the surface.
The Science of Canola Oil Polymerization on Blackstone Griddles
Turn off the heat and let the griddle cool completely before wiping away any excess residue. Canola oil is particularly effective for this process due to its high smoke point, which is the temperature at which the oil begins to break down and smoke.
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