How to Get Rust Off Blackstone: Restoring Your Griddle to Its Former Glory
I'll never forget the sinking feeling I had when I uncovered my Blackstone griddle after a particularly humid summer. What had been a gleaming black cooking surface just months before now looked like the hull of a shipwreck – orange rust spots scattered across the surface like some kind of culinary disease. If you're reading this, you probably know exactly what I'm talking about.
The thing about rust on a Blackstone is that it's both completely normal and utterly preventable. These griddles are made from cold-rolled steel, which means they're prone to oxidation when exposed to moisture and oxygen. It's basic chemistry, really – iron plus oxygen plus water equals iron oxide, or what we call rust. But here's what most people don't realize: that rust isn't the end of your griddle. Not even close.
Understanding Your Blackstone's Relationship with Rust
Before we dive into removal techniques, let's talk about why Blackstones rust in the first place. Unlike stainless steel, the cold-rolled steel used in these griddles doesn't have chromium to protect it from oxidation. This is actually intentional – the reactive nature of the steel is what allows it to develop that beautiful, non-stick seasoning layer we all love. It's a trade-off, and honestly, once you understand how to manage it, it's worth it.
I've noticed that rust typically appears in three scenarios. First, when people store their griddles outdoors without proper protection. Second, after cooking acidic foods without immediately re-seasoning. And third – this one caught me off guard – when folks clean their griddles too aggressively and strip away the protective seasoning layer.
The severity of rust can vary wildly. Sometimes it's just surface flash rust that looks worse than it is. Other times, especially if neglected for months, you might be dealing with deeper pitting. The good news? I've restored griddles that looked like they belonged in a scrapyard, and they're now cooking better than ever.
The Initial Assessment
When you first discover rust on your Blackstone, resist the urge to panic and start scrubbing immediately. Take a moment to assess what you're dealing with. Run your hand across the surface (carefully – rust can be sharp). Is it smooth with just discoloration, or can you feel actual pitting and roughness?
Light surface rust feels like fine sandpaper and typically appears as orange or reddish-brown patches. This is the easiest to deal with and usually means the rust hasn't penetrated deeply into the metal. Heavy rust, on the other hand, will have visible flaking, deep orange coloration, and you'll feel significant texture changes across the surface.
The Restoration Process
Now, let's get into the actual removal process. Over the years, I've tried everything from naval jelly to coca-cola (yes, really), and I've settled on a method that's both effective and won't damage your griddle.
Start by heating your griddle to medium heat – around 300-350°F. This might seem counterintuitive when you're looking at rust, but heat helps loosen the oxidation and makes removal easier. Once it's warm, turn off the heat and let it cool just enough that you can work comfortably but the surface is still warm to the touch.
Pour a generous amount of cooking oil onto the rusted areas. I prefer flaxseed oil for this initial step because of its low smoke point and ability to polymerize quickly, but regular vegetable oil works fine too. Let it sit for about five minutes.
Here's where technique matters more than tools. Using a grill stone or steel wool (I prefer a grill stone because it's less likely to leave metal particles behind), work in circular motions with moderate pressure. You're not trying to grind through the metal – you're coaxing the rust to release its grip. The oil acts as both a lubricant and a carrier, pulling the rust particles away from the surface.
For stubborn rust, I've found that a paste made from coarse salt and oil works wonders. The salt provides extra abrasion without being harsh enough to damage the steel underneath. Mix about a cup of coarse kosher salt with enough oil to make a thick paste, spread it over the rusted areas, and let it sit for 10-15 minutes before scrubbing.
As you work, you'll notice the oil turning a rusty brown color. This is exactly what you want to see – it means the rust is lifting. Wipe away the dirty oil with paper towels or a dedicated griddle cleaning cloth, and repeat the process until you're no longer seeing orange residue.
The Vinegar Method
If you're dealing with particularly stubborn rust, or if you prefer a chemical approach, white vinegar is your friend. The acetic acid in vinegar dissolves rust effectively without damaging the underlying steel. However, this method requires more caution because vinegar can also strip your seasoning if left on too long.
Heat your griddle slightly – just warm to the touch. Spray or pour white vinegar directly onto the rusted areas and let it work for about 5-10 minutes. You'll see the rust start to bubble and lift. Using a scraper or grill stone, work the loosened rust off the surface. The key here is to work quickly once the vinegar has done its job, then immediately neutralize the acid by wiping the surface with water.
I learned the hard way that leaving vinegar on too long can create more problems than it solves. Once, I got distracted by a phone call and left vinegar sitting on my griddle for nearly an hour. When I came back, not only was the rust gone, but so was most of my seasoning, and the bare metal had already started to flash rust again.
Post-Rust Removal Care
Once you've removed all visible rust, you're only halfway done. The bare metal you've exposed is incredibly vulnerable to re-rusting, sometimes within minutes if the humidity is high. This is where many people make their biggest mistake – they clean off the rust and think they're done.
Immediately after rust removal, while the griddle is still warm, apply a thin layer of oil across the entire surface. Turn the heat back on to medium-high and let the oil smoke. This is the beginning of rebuilding your seasoning layer. You'll want to repeat this process at least 3-4 times to create a protective barrier.
I've developed a specific seasoning routine for post-rust restoration that seems to work better than the standard method. After the initial oil application, I use a paper towel to spread the oil as thin as possible – almost to the point where it looks dry. Then I let it smoke completely before adding another layer. This creates multiple thin layers rather than one thick one, which tends to be more durable.
Prevention Strategies
The old saying about an ounce of prevention is particularly true with Blackstone griddles. After going through the rust removal process once, I became almost obsessive about prevention, and it's paid off.
First and foremost, never put your griddle away wet. After cleaning, I always do a final heat cycle with a thin layer of oil. This drives off any residual moisture and leaves a protective coating. If you're storing your griddle outdoors, invest in a quality cover and consider using a dehumidifier packet underneath during humid months.
Here's something most people don't think about: the underside of your griddle can rust too, and this rust can spread to the cooking surface. I spray the underside with cooking oil occasionally, especially before long-term storage.
When Professional Restoration Makes Sense
Sometimes, despite our best efforts, a griddle is too far gone for DIY restoration. Deep pitting, widespread rust that's eaten through the seasoning and into the metal, or rust that returns immediately after cleaning might indicate it's time for professional help or replacement.
I once tried to restore a griddle that had been left uncovered through an entire winter in Michigan. The rust had created deep pits that no amount of scrubbing could smooth out. These pits would hold food particles and moisture, creating a cycle of rust that was impossible to break. In cases like this, the cooking surface is compromised beyond practical repair.
Final Thoughts
Dealing with rust on your Blackstone can feel overwhelming, but it's really just part of owning carbon steel cookware. The same properties that make these griddles such excellent cooking surfaces also make them vulnerable to oxidation. Once you understand this relationship and develop good maintenance habits, rust becomes less of a crisis and more of an occasional inconvenience.
I've come to view the maintenance of my Blackstone as similar to caring for cast iron or a good knife – it requires attention and respect, but the payoff in cooking performance is worth it. That griddle I discovered covered in rust that summer? It's now one of my best cooking surfaces, with a seasoning so smooth and non-stick that I can cook eggs without any oil at all.
Remember, rust on your Blackstone isn't a failure – it's an opportunity to understand your equipment better and develop the skills to maintain it properly. Every time you successfully restore a rusted surface, you're building knowledge that will serve you for years of outdoor cooking to come.
Authoritative Sources:
Callister, William D., and David G. Rethwisch. Materials Science and Engineering: An Introduction. 9th ed., Wiley, 2013.
Marcus, P., and F. Mansfeld, editors. Analytical Methods in Corrosion Science and Engineering. CRC Press, 2005.
Revie, R. Winston, editor. Uhlig's Corrosion Handbook. 3rd ed., Wiley, 2011.
Schweitzer, Philip A. Fundamentals of Corrosion: Mechanisms, Causes, and Preventative Methods. CRC Press, 2009.
United States Department of Agriculture. "Safe Food Handling: Cleaning and Sanitizing." USDA Food Safety and Inspection Service, www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cleaning-and-sanitizing.