How to Season a Griddle: 3 Tips for Seasoning Your Grill Griddle

A seasoned griddle is a cast-iron griddle that you have rubbed with a thin layer of oil to protect it and preserve the non-stick surface. After oiling the griddle, you place it in a hot oven to seal the oil to the cast iron. This process, called polymerization, will create a non-stick surface on a cast-iron skillet, cast-iron pan, or cast-iron griddle. The process is ineffective on stainless steel pans and other types of non-stick pans.

For the initial seasoning of a cast-iron, flat-top griddle—whether it’s an outdoor griddle or an indoor griddle—consider following these general steps:

1. 1. Preheat the oven. Set the oven to 400 degrees Fahrenheit. You will be placing the new griddle in the oven after you oil it.
2. 2. Select an oil. Choose an oil with a smoke point of at least 400 degrees Fahrenheit to prevent the oil from catching fire inside the oven. Vegetable oil, canola oil, and flaxseed oil are all good options.
3. 3. Wash the griddle. A new cast-iron pan will have a factory residue on it, so you want to wash the new griddle with hot, soapy water. This is the only time you should wash your griddle with soapy, hot water. Dry the griddle completely.
4. 4. Rub a thin layer of oil on the griddle surface. With a paper towel or clean cloth, rub a thin and even coating of oil over the surface of the griddle. Use the towel to absorb excess oil to avoid pooling.
5. 5. Cook the griddle. Place the oiled griddle in the oven and cook it for forty-five minutes. This is necessary for the oil to form a non-stick surface on the cookware.
6. 6. Repeat the oiling and cooking process. Perform the oiling and cooking steps three more times. Use heat-resistant gloves to remove the griddle from the oven each time so you can apply the next coating of oil. Use tongs to hold the oiled paper towel or cloth to avoid burning your hands.
7. 7. Re-season as necessary. If you ever notice visible rust or charred buildup on the cast-iron pan, you can wash it as if it’s brand-new and repeat the whole seasoning process.

Properly seasoning a cast-iron griddle can positively impact the flavor of the foods you cook, as well as determine how efficiently your ingredients cook on the stove or in the oven. Keep these tips in mind whenever you are seasoning a griddle:

1. 1. Avoid using soap. To maintain a cast-iron griddle’s non-stick surface for as long as possible, steer clear of using soap when washing it. To remove any food buildup or food residue, use a scraper, scouring pad, or special cast-iron cleaning brush. Run the griddle under hot water while scraping, then dry completely to prevent rusting. Only clean the griddle this way if there is visible food stuck on the griddle. Otherwise, just wipe the pan out with a dry paper towel.
2. 2. Choose the right oil. It’s important to use an oil with a high smoke point (the temperature at which the oil will catch fire). Neutral cooking oils, such as vegetable oil, canola oil, or flaxseed oil work well as they have a high smoke point and will not impart additional flavor to the griddle. Lard or bacon grease can work but will go rancid if the griddle sits unused for too long. Beeswax is a longer-lasting option. Refined coconut oil has a smoke point of about 400–450 degrees Fahrenheit. Unrefined coconut oil and extra-virgin olive oil have very low smoke points and are, therefore, poor choices for seasoning griddles.
3. 3. Oil the griddle after each use. To maintain the seasoning and non-stick surface of the griddle, you should oil the griddle after each use or after every cleaning. Then, place the griddle on one of the burners of the stove on medium-low heat or in an oven at 200 degrees Fahrenheit for twenty minutes. At a minimum, rubbing a new thin layer of oil on the pan after each use or cleaning should be sufficient to maintain its seasoning.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Aaron Franklin, Yotam Ottolenghi, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.