Why Does My Blackstone Griddle Keep Rusting? Causes and Fix

Quick answer: Why does my Blackstone griddle keep rusting? Because the cooktop is bare steel, and the only thing between it and moisture is your seasoning and a thin coat of oil. Rust comes back when that layer is thin, when water is left on after cleaning, or when the griddle sits damp or uncovered. Scrub the rust off, re-season, and oil it after every cook.

Rust on a Blackstone is common. It’s also fixable, and Blackstone says rust only forms at the surface, so scrubbing it off and re-seasoning brings the top back.

So why does it keep coming back? That’s a habits problem. Once you spot which habit is behind it, the fix sticks.

Why It Happens

When I went through Blackstone’s manual and its care articles, they all boiled rust down to the same three things: iron, water and oxygen. Take away the water and it can’t form. Here’s how water keeps getting in, most common first.

1. Thin or patchy seasoning. Blackstone griddles ship unseasoned, made of cold-rolled steel. Seasoning is the protective layer, and new griddles need several coats.
2. No oil after cleaning. Blackstone’s routine ends every clean with a thin coat of oil. Skip it, and the steel is exposed overnight.
3. Water left on the surface. Scraping with water is fine. Leaving it to air dry isn’t.
4. Humid or coastal weather. The manual warns that owners in humid or coastal climates may need to season more often and use heavier cooking oils.
5. Rain pooling on a soft cover. A flat cover lets water sit right on top of the griddle.
6. Soap, detergents or oven cleaner. Blackstone says cleaning products can ruin the seasoning layer and even cause corrosion.
7. Acidic food. Lemon, lime, tomato and vinegar can start to strip seasoning, according to Blackstone.
8. Long gaps between cooks. A griddle that sits for weeks gets no fresh oil.

Quick Diagnosis: Which One Is Yours?

I’d match the pattern to the cause before scrubbing anything.

• Rust shows up after every rainstorm: It’s the cover or where you store it. Fix storage first.
• Rust appears a day or two after cooking: You’re not drying fully or not oiling. Change your cleanup.
• The whole top went orange over winter: It sat too long without oil. Restore it, then check it monthly.
• Rust keeps returning in the same patches: The seasoning there is thin. Add extra coats.
• You live near the beach: Plan on more frequent seasoning and a heavier oil, as Blackstone suggests.

How to Fix It: Remove the Rust

Blackstone’s manual keeps it short: rub the rust off with steel wool, low grit sandpaper or a pumice stone, then re-season. Its rust guide adds more detail. Here’s the combined method.

What You’ll Need

• A metal scraper
• A grill stone, pumice stone, steel wool or medium grit wet-or-dry sandpaper
• Cooking oil
• Paper towels and tongs
• Heat-resistant gloves

Steps

1. Put on heat-resistant gloves. Turn the griddle on high for about 20 minutes to loosen the rust, as Blackstone’s rust guide suggests.
2. Let it cool down, then scrape the whole top until you can’t see more corrosion.
3. Pour 3 to 4 tablespoons of oil over the surface and scrub with the grill stone or steel wool.
4. Wipe the top clean with paper towels.
5. Add more oil and wipe again. Repeat until the towels come away without rust debris.
6. Re-season the top, as below.

It’s hard work on a badly rusted top. In practice, plan on several rounds of oil and scrubbing, and expect uneven color at first, because Blackstone’s manual says the seasoning evens out and improves over the next several cooks.

How to Re-Season So It Stays Protected

Blackstone’s manual method is short and easy to repeat.

1. Wipe the top clean.
2. Turn the burners to high until the top starts to change color.
3. Using tongs and a paper towel, spread 2 to 3 tablespoons of oil in a thin, even layer.
4. Let it smoke. It’s done when the smoke stops.
5. Repeat 3 to 4 times.

The trick is thin coats. Blackstone says the thinner the oil layer, the easier it bonds.

If you see a sticky brown residue after seasoning, the manual says you used too much oil or shut the heat off too soon. Heat on high for 10 to 15 minutes, scrape off what you can, then re-season with a very thin layer.

Any food-grade oil works, according to Blackstone, though oils vary in smoke point and durability. If you use animal fat, the manual says to use only pure rendered fat with no additives.

How to Stop It Coming Back

After Every Cook

This is Blackstone’s manual cleaning routine, and I’d call it the single biggest rust fix:

1. Let the griddle cool below 300°F.
2. Scrape off food and wipe with a paper towel.
3. Work in sections about 6 inches wide. Squirt a little water and scrape it toward the grease trap. Don’t use more than 2 tablespoons of water at a time.
4. For stuck food, add a bit of coarse salt.
5. Wipe again and dry it completely.
6. Spread a thin coat of cooking oil over the whole top.

Don’t skip step 6. My take: that last wipe of oil is the difference between a griddle that rusts and one that doesn’t.

One more warning from the manual. Never pour cold water across the whole surface of a hot griddle at once. It can warp the top.

Storage

Blackstone says to store the griddle in a cool, dry place and always cover it if it lives outdoors.

With a soft cover, use what Blackstone calls the “tenting” method. Put a bowl, a tennis ball or a piece of PVC pipe under the middle of the cover so rain slides off instead of pooling. It’s a tiny trick that solves the after-rain rust problem.

If you don’t cook every week, Blackstone suggests checking the top at least once a month. Catching a small rust spot early is much easier than restoring a whole flat top.

What to Avoid

• Soap on a seasoned top. The manual allows soap only for the first wash of a brand-new griddle.
• Oven cleaner, detergents and harsh cleaning products.
• Abrasive scrubbers for everyday cleaning. Blackstone reserves those for rust removal.
• Leaving acidic sauces on the top. Clean up with plenty of water after tomato or citrus dishes and oil afterward.

Rust After Rain: The Most Common Pattern

If your griddle looks fine on Friday and orange on Monday after a wet weekend, the cover or the storage spot is the likely problem. I’d check three things.

First, is water pooling on the cover? A flat soft cover sags in the middle, and the puddle sits right over the steel. Tent it.

Second, did the top go under the cover still damp? Trapped moisture under a cover is a slow rust machine. Dry the surface fully and oil it before covering, every time.

Third, where does it live? Blackstone wants a cool, dry spot. A patio corner that floods, or a spot under a dripping roof edge, works against you no matter how good the cover is.

My take: when you fix the storage, most after-rain rust stops for good.

When to Get Help

Most rust is cosmetic and comes off. But if you scrub through to bare metal and find deep pitting, holes, or a top that’s badly warped, contact Blackstone customer service before you sink more work into it.

And if the griddle won’t heat properly after a long storage stretch, the problem may be gas flow, not rust. See what to do when a Blackstone griddle is not getting gas. For more outdoor cooking fixes, browse Grills & Smokers.

Why Does My Blackstone Griddle Keep Rusting Even After Seasoning?

Usually the seasoning is too thin, or it’s being stripped. Three or four thin coats is the starting point, and the surface improves with every cook, according to Blackstone.

If you season well but still see rust, look at what happens after cooking. Water left on the top, no final coat of oil, soap, or a cover that holds rainwater will undo good seasoning fast.

Frequently Asked Questions

How Do I Clean Rust Off My Blackstone Griddle?

Heat it to loosen the rust, let it cool, scrape it, then scrub with oil and a grill stone, steel wool or low grit sandpaper. Wipe until clean and re-season with thin coats of oil.

Is It Safe to Cook on a Rusty Blackstone?

I wouldn’t cook on visible rust. Remove it and re-season first. Blackstone’s rust guide is blunt about it: you can’t cook good meals on a flaky, brown surface.

How Often Should I Season My Blackstone Griddle?

Season it 3 to 4 times when it’s new. After that, Blackstone says regular cooking plus a thin coat of oil after each clean maintains the surface. Humid or coastal areas may need extra seasoning.

Can I Use Soap on My Blackstone Griddle?

Only on a brand-new griddle before its first seasoning, per the manual. After that, use water and a scraper, not soap.

Does a Griddle Cover Prevent Rust?

It helps, as long as water can’t pool on top. Use the tenting method with a bowl or ball under the cover, and store the griddle somewhere dry.

Last updated: November 10, 2026. Sources: Blackstone 28” griddle owner’s manual, model 1517 (PDF), Blackstone: How to Remove Rust from Your Griddle, Blackstone: How to take care of your griddle and Blackstone: How often does a griddle need to be seasoned?.