If your Blackstone griddle has a sticky residue or tacky feeling even after seasoning, it can be frustrating and make cooking difficult.
A properly seasoned griddle should have a smooth, non-stick surface, not a gummy texture. There are several potential causes of stickiness along with solutions to correct it.
The reason your Blackstone Griddle is sticky is because the volume of cooking oil built up on the griddle cooking surface. Following the steps below will eliminate the stickiness and get you back to non-stick griddling in no time!
What Causes a Sticky Blackstone Griddle?
Here are the most common culprits of a sticky griddle and why they make the cooking surface tacky:
Too Much Oil
The main purpose of seasoning a Blackstone griddle is to bond a micro-thin layer of oil to the metal.
If too much oil is used during the seasoning process, then excess oil can pool and leave a sticky residue. This tacky oil coating can remain even after cooking if not properly corrected.
Using too much oil is an easy mistake when seasoning. You want to apply the thinnest coat possible – essentially just wiping the oil on and then back off.
Excess oil leads to gunky buildup during seasoning that then causes stickiness.
Wrong Oil Type
All oils have different properties and seasoning capabilities. Some oils leave more of a sticky residue than others if used in excess. The type of oil used impacts the potential for tackiness.
For a Blackstone griddle, the recommended oil is highly refined, lightweight vegetable oil.
Oils that are thicker or have more impurities (like olive oil) have a greater chance of leaving a sticky surface if too much is applied. Stick to thin, refined oils only.
Incomplete Polymerization
When oil is heated during seasoning it undergoes a chemical process called polymerization.
The oil molecules bond tightly together and to the metal surface. If polymerization is incomplete, then the oil coating won’t be fully bonded.
This can result in stickiness from the remaining unpolymerized oil.
Insufficient heat during the seasoning process is usually the reason for incomplete polymerization.
The griddle surface needs to reach a temperature above the oil’s smoke point for full polymerization. Not preheating properly before applying oil can leave a gummy texture.
Foreign Contaminants
If any food particles, grease, or other contaminants are left on the griddle surface before seasoning it can lead to stickiness.
Oil applied on top of contaminants like leftover food won’t properly bond and polymerize. Any remaining debris leaves a tacky base under the oil.
Thorough cleaning and stripping off any old seasoning is vital before re-seasoning. Even small amounts of residue can contribute to a sticky finish.
Any foreign material on the surface prevents the fresh oil from properly bonding.
Humidity & Moisture
Excess moisture in the air or on the griddle can interfere with seasoning oil properly bonding and polymerizing.
High humidity levels make it harder for the thin oil layer to adhere. Damp conditions due to weather or ambient moisture can prevent the oil binding correctly.
Wet surfaces from improper drying after cleaning also causes problems. Any residual water on the griddle prevents the oil from properly bonding, leading to stickiness once the moisture eventually evaporates. Proper surface drying is key for ideal seasoning.
Cold Surfaces
If the griddle surface is cold when oil is applied, this can limit polymerization. The metal needs to be preheated before seasoning so it readily accepts the oil coating. If the surface is too cold, the oil spreads on top without properly bonding right away.
Quickly wiping on oil before the griddle fully heats can lead to tackiness. Even if you later heat it to smoking, that initial smooth oil spread doesn’t get incorporated. Make sure the surface is nicely preheated before rapidly wiping on a thin layer of oil.
Now that we’ve covered the common causes of a sticky, tacky griddle after seasoning, let’s go over the best ways to fix the issue:
How to Fix a Sticky Blackstone Griddle
Cook Off Excess Oil
The easiest first step is to try cooking onto the griddle to burn off any excess oil left from seasoning. Run the griddle at a high temperature setting for 15-20 minutes. The heat will liquefy and cook off extra oil leaving a cleaner surface beneath.
It may take a few cooking sessions to fully burn off all residual sticky spots. Be patient and keep repeating the burn off process until oil stops pooling on the surface while heated.
Scrub with Salt
For tacky areas that don’t cook off, you can try scrubbing with coarse salt. Turn the griddle to a medium-low heat setting. Rub coarse salt vigorously over any sticky patches using a damp cloth or wadded paper towels. The salt will help scrub off the gummy residue.
Rinse the griddle well after scrubbing and do a fresh oil burn off to remove any remaining salt granules. This should further help eliminate stickiness.
Remove and Re-season
If excessive stickiness remains even after cooking and scrubbing, it’s best to fully strip the griddle and start the seasoning over.
Use a metal scraper or abrasive pad to remove all existing oil residue. This takes the griddle back to the raw metal surface.
Make sure to wash and dry the griddle fully after stripping. Then re-season using the thinnest possible layer of oil.
Apply at the right temperature and let the griddle fully cool after seasoning before using. This fresh start should make the surface smooth and non-stick instead of tacky.
Apply Oil Correctly
When re-seasoning, remember less is more when applying the oil. Only a micro-thin layer is needed for bonding.
Apply a teaspoon or less of oil across the entire griddle surface. Immediately wipe and spread it into an even coat using dry paper towels.
The paper towels should come away clean after wiping – if they show oil staining, you are using too much.
Wipe again with fresh towels to absorb any excess pooling oil. Proper oil application prevents a gummy texture.
Use Thin Oils
For the best results seasoning Blackstone griddles, use highly refined vegetable oils without much flavor or aroma. Thin oils like canola, avocado, vegetable, or grapeseed work well. They polymerize smoothly and won’t leave as much residue as thicker oils.
Avoid olive oil, coconut oil, butter, sprays, or anything with impurities. The purer the oil, the less chance of stickiness during seasoning. Stick to light, refined oils only on your Blackstone.
Preheat & Cool Properly
When seasoning, you need to heat the griddle evenly to just above the oil smoke point – around 500°F.
This ensures full oil polymerization. Let the griddle cool completely after seasoning before the next use. If oil doesn’t fully bond initially, the griddle will have a tacky texture.
Preheating for 10-15 minutes and post-seasoning cooling avoids these issues. Don’t rush the heating or cooling steps. Patience leads to better oil bonding and a non-stick surface.
Season in Dry Conditions
Avoid seasoning in overly humid, damp conditions. The moisture prevents the thin oil layer from adhering correctly. Season when the air is drier for best results. This also means properly drying the griddle after cleaning before oiling.
If you do season when it’s humid out, run the griddle extra hot to fully evaporate any ambient moisture before applying oil. This prevents moisture pockets under the oil causing tacky spots.
Griddle scrapers have a good weight and are very effective. The heavy cast aluminum griddle scraper works great and cleans the grill/griddle just like the pros in the restaurants! Come with 5 6-inch stainless steel blades for long-lasting service
Remove Foreign Material
Eliminate any food, oil splatter, or debris leftovers before re-seasoning. Any contaminants on the surface prevent proper oil bonding. Debris holds onto moisture as well.
Use a metal scraper and cleaning bricks to scrub the griddle down to the bare metal before oiling. Proper cleaning removes any old residue for fresh smooth seasoning.
Consider a Seasoning Wax
If you continue having issues with standard oils, a seasoning wax may help. Waxes leave less residue and prevent excess buildup.
Apply the wax to a clean stripped griddle following product instructions. Buff to a smooth finish.
Waxes fill in the microscopic pores on the metal better than oil. This can result in a harder non-stick finish with less chance of tackiness returning.
Avoid Over-Scrubbing
When cleaning your griddle after use, avoid aggressive scouring that removes the top seasoning layer.
Use gentle scrapers and brushes instead of heavy scrubbing. Removing all the seasoning exposes fresh metal which can more easily become sticky.
Clean just enough to remove food residue without stripping everything back to bare metal every time. This preserves the seasoned non-stick surface you’ve built up over time.
Following these tips will help you avoid or resolve stickiness issues with your Blackstone griddle after seasoning.
Take your time, use thin oils, and properly preheat, apply, and cool the oil. A little patience goes a long way for a smooth non-stick cooking surface.Copy
Thanks. Too much oil I’m thinking was my problem. First time using after seasoning and maybe cooking with too much oil and on too high of heat. Will retry