How is my seasoning? On a serious note
I just want to write this message because I have seen a lot of people asking about their seasoning, flaking, rust and problems. And honestly, the only thing I can tell you is: “Just Cook On IT”
One thing is that if this is your first flattop, you are going to screw it up, you are going to feel unsure and you will mess it up. But it’s okay, you learn more from mistakes. My first major mistake was that I had a 22-inch Blackstone and with that one I felt confident. I opened the gas tank full blast, the flames all the way to high and just seasoned it and cooked away. The seasoning was easy I used Avocado Oil since that’s the higher Smoke Point oils and it worked great.
I came to the opportunity of getting a 36-inch Blackstone and I felt confident and ready. Oh boy, was I arrogant. The 36 inch is wider and longer so the burners are BIGGER, I wasn’t prepared for it. I did the same process with the 22-inch I opened the gas tank full blast and the knobs all the way to high. Then I burned it, the oil burned up so fast and I couldn’t get to season and I felt defeated and stupid. I did some research and I found the Flattop King on Youtube. He recommended using an infrared thermometer. I thought maybe that would make a difference; it did. My 36-inch was too hot, I had to adjust the knobs but it still was burning too high. What worked for me was that I only opened the gas tank quarter of a turn and that gave me more room to manage my temperature with the knobs. I seasoned the 36-inch and the rest is history now.
I just want to say this, you are going to screw up at some point, it is going to have problems with the seasoning, it’s not going to look picture perfect. And that’s the point, you are supposed to mess up, question your decision and the seasoning. But don’t give up, if it gets too bad just go at it with a Wheel Wire Brush and you should be good to re-season and cook again. And remember “Just Cook on it”
I don’t know what you guys think?