Updated: July 2025

If you’ve recently purchased a Blackstone griddle press, you might be puzzled about proper cleaning and maintenance. The packaging provides minimal care instructions, leaving many owners unsure how to maintain their heavy-gauge cast iron tool properly.

After extensive research and hands-on experience with multiple griddle presses, I’ve discovered the key: treat your griddle press exactly like premium cast iron cookware. This simple approach transforms what seems like a complicated maintenance task into a straightforward 5-minute routine.

In this comprehensive guide, I’ll walk you through everything you need to know about cleaning, seasoning, and maintaining your Blackstone griddle press to ensure it delivers years of reliable performance while developing an increasingly better non-stick surface.

Setting Up Your Blackstone Griddle Press

Before your first use, proper seasoning is absolutely essential for easy cleaning and optimal performance. Seasoning creates a protective, non-stick layer that prevents food from sticking and makes cleanup effortless – skipping this step will result in frustrating cleaning sessions and potential rust issues.

Why seasoning matters: Just like seasoning your griddle surface, a well-seasoned press develops a natural non-stick coating that improves with each use. This polymerized oil layer protects the cast iron from rust and creates a barrier between the metal and your food, while also making cleanup significantly easier.

Follow these seasoning steps for optimal results:

• Remove the heat-resistant rubber grip handle from the griddle press (never put rubber in the oven – it will melt and create toxic fumes)
• Preheat your oven to 400°F (higher temperature ensures better polymerization than the commonly recommended 375°F)
• Clean the press thoroughly with warm water and mild dish soap to remove any manufacturing residue, protective coatings, or metal shavings, then dry completely
• Apply a thin, even coat of high-smoke-point oil – avocado oil (520°F smoke point), grapeseed oil (420°F), or canola oil (400°F) work best. Avoid olive oil as it has a lower smoke point and can become sticky
• Wipe away excess oil thoroughly with paper towels – you want an almost invisible layer, not puddles or streaks
• Bake for 1 hour – you may see some smoke initially, which is normal and indicates proper polymerization
• Let cool in the oven, then repeat the oil application and baking process 2-3 more times for best results
• The press should develop a dark, even finish indicating proper seasoning – it may look almost black when done correctly

Pro tip: Season your press alongside your griddle to save time and energy. Place them on separate racks if needed. Once properly seasoned, your press will release food easily and resist rust formation even in humid conditions.

How To Clean A Blackstone Griddle Press

Proper cleaning maintains your seasoning while ensuring food safety and extending your press’s lifespan. The key is knowing what to avoid and following the right techniques consistently – one wrong move can undo weeks of seasoning buildup.

The CRITICAL DON’Ts of Cleaning

These common mistakes can ruin your seasoning and damage your press:

❌ Don’t use regular dish soap for routine cleaning. Modern dish soaps contain degreasers and surfactants specifically formulated to cut through oils and fats – exactly what your seasoning is made of. Using soap regularly will gradually strip away your carefully built seasoning layer, leaving you back at square one.

❌ Never use abrasive cleaners like steel wool, wire brushes, scouring pads, or abrasive sponges. These will scratch and remove your seasoning, leaving your press vulnerable to rust and making future cleaning exponentially more difficult.

❌ Don’t soak the press in water for any extended period. Even 10-15 minutes of soaking can cause rust, especially if your seasoning has any weak spots or microscopic cracks.

❌ Never air dry your press. Always dry it thoroughly immediately after cleaning to prevent rust formation – even in low-humidity environments, residual moisture can cause problems.

❌ Avoid acidic cleaners like vinegar or lemon juice, which can break down your seasoning layer and cause pitting in the cast iron.

The PROVEN DO’s of Cleaning

Follow this simple routine after each use:

• Clean while warm – tackle cleaning while the press is still slightly warm (but safe to handle) for easier food removal. Heat helps loosen stuck particles naturally
• Use hot running water and scrub with the soft side of a regular dish sponge or a plastic scraper for stubborn bits. The hot water helps dissolve grease without damaging seasoning
• For stuck-on food, use coarse kosher salt as a natural abrasive – it won’t damage your seasoning and helps scrub away residue effectively
• Dry immediately and thoroughly with paper towels or a clean cloth. Don’t skip this step – even small amounts of moisture can cause rust spots
• Apply a light coat of oil while the press is still warm – this helps the oil penetrate and maintain your seasoning. Use the same high-smoke-point oil you used for initial seasoning
• Heat briefly on your griddle (2-3 minutes) to help the oil polymerize, or store in a warm, dry place away from humidity

For stubborn residue: If you encounter particularly stubborn, stuck-on food (like melted cheese or caramelized sugars), create a paste with coarse salt and a small amount of oil. Scrub gently with this mixture using circular motions, then rinse with hot water and dry as usual.

Time-saving tip: Keep a dedicated cleaning kit near your griddle with coarse salt, a plastic scraper, and paper towels. This makes the cleaning process faster and more consistent.

Can You Place A Griddle Press In The Dishwasher?

The short answer is absolutely not – and here’s why this seemingly convenient option will cause more problems than it solves and potentially ruin your investment.

Why Dishwashers Destroy Cast Iron

Dishwashers are seasoning killers for several scientific reasons:

• Harsh detergents contain alkaline compounds and degreasers specifically designed to cut through oils and fats – exactly what your seasoning is made of
• High water temperatures (140-160°F) and extended wash cycles (45-90 minutes) break down the polymerized oil layer that took hours to build
• Extended moisture exposure during the wash cycle can cause rust formation, especially in the textured surface areas
• Heated drying cycles can cause uneven heating and potentially crack your seasoning due to rapid temperature changes
• Water spots and mineral deposits from hard water can create pitting and rough surfaces that are difficult to clean

The math is simple: 5 minutes of hand washing versus 2-3 hours of complete re-seasoning your press. The choice is clear when you consider the time, effort, and oven energy costs saved by proper hand cleaning.

Exception: If your press is severely damaged, has flaking seasoning, or you’re starting over with seasoning anyway, a dishwasher cycle can help strip old, damaged seasoning. Just be prepared for a complete re-seasoning process afterward – treat it as a nuclear option only.

Troubleshooting Common Issues

Rust spots appearing? This usually indicates weak seasoning, moisture exposure, or storage in a humid environment. Remove rust with fine steel wool (000 grade), then immediately re-season the affected area. Consider storing your press in a drier location.

Food sticking more than usual? Your seasoning may be wearing thin from overuse or improper cleaning. Clean thoroughly and add an extra seasoning layer by heating the oiled press on your griddle for 5-10 minutes until it stops smoking.

Seasoning flaking off? This happens when seasoning builds up too thickly from over-application of oil. Strip the old seasoning completely using steel wool or a wire brush, then start fresh with thinner oil applications.

Press feels sticky or tacky? This occurs when too much oil was applied during seasoning or the temperature was too low. Heat the press on your griddle until the stickiness burns off, then apply a very thin layer of oil.

Uneven seasoning or blotchy appearance? This is usually due to uneven oil application or temperature variations. Re-season with more attention to even oil distribution and consistent heating.

Today’s Round-Up

Proper griddle press maintenance is straightforward when you follow these proven techniques consistently. Remember: seasoning is your foundation – invest time in proper initial seasoning, and maintenance becomes effortless for years to come.

Your cleaning routine should be: hot water, gentle scrubbing with non-abrasive tools, immediate thorough drying, light oil application, and brief heating. Avoid soap, abrasives, soaking, acidic cleaners, and dishwashers at all costs.

Follow these guidelines consistently, and your Blackstone griddle press will deliver years of reliable performance while developing an increasingly better non-stick surface with each use. The small investment in proper care pays huge dividends in cooking performance, equipment longevity, and frustration-free cleanup sessions.