How to Season a 2 Burner Griddle? | Layer The Non-Stick Finish

The burner count on your outdoor flat-top changes the heat layout, not the process. Seasoning a 2 burner griddle means building a polymerized, non-stick layer onto bare metal so food releases cleanly and rust stays away. The steps below match the guidance from Blackstone, Nexgrill, and Wolf for their griddle lines.

What You Need Before You Start

Gather the supplies first, because once the metal is hot, you will not want to walk away. You need a high-smoke-point oil, paper towels, tongs or a heat-resistant holder, and a clean cloth. The best oils for seasoning are those with high smoke points, per Blackstone’s official help content. Peanut, vegetable, canola, grapeseed, avocado, and flaxseed oils all fit that description. Wolf’s own instructions specify peanut or vegetable oil.

Do not use butter, olive oil, or anything with a low smoke point — they burn before they polymerize, leaving a sticky mess instead of a slick finish.

The Step Order That Works

Seasoning follows a fixed sequence: clean, dry, heat, oil, repeat. Here is the order that produces an even, dark coating on a 2 burner griddle.

1. Clean the cooktop. Wipe the surface with a damp cloth and warm water. For a brand-new griddle with shipping residue, a light soap-and-water scrub works; just rinse it completely so no soap film remains.
2. Dry every surface. Use a clean towel and dry the top, edges, and sides. Moisture left under the oil layer will steam and create blotches.
3. Preheat on high. Turn both burners to HIGH and close the lid if your model has one.
4. Apply a thin oil film. Dip a paper towel in oil and spread a very thin, even layer over the entire cooktop, including the edges and sides. Use tongs to hold the towel — the surface is hot enough to burn skin.
5. Heat until it smokes. Let the oil reach its smoke point and burn off. This is the polymerization step where the coating bonds to the metal.
6. Repeat the cycle. Apply another thin coat and heat again.
7. Cool and wipe. Turn the burners OFF and let the griddle cool. Wipe away any excess oil with a clean paper towel so nothing pools or turns sticky.

When the process works, the griddle ends up dark, slightly glossy, and slick to the touch — that is the non-stick layer you just built.

Mistakes That Ruin The Finish

Most seasoning failures trace back to one habit: using too much oil. Thick coats do not polymerize cleanly. They turn into a blotchy, sticky residue that is harder to fix than it was to avoid, and every credible source on this topic warns against it. A thin film that looks almost dry is the correct amount.

Skipping the cleaning step is the second most common error. Debris and moisture trapped under the seasoning layer create bubbles and uneven patches. The third mistake is ignoring the edges and sides, which leaves bare metal exposed to rust.

Two extra cautions: run the process with good ventilation, because the smoking oil puts off real fumes, and let the griddle cool completely before wiping it down or cleaning around it.

Choosing Oil And Covering The Whole Surface

The oil you pick matters less than how you apply it. Any high-smoke-point oil works for building the initial seasoning layer, and the choice mostly comes down to what you have in the pantry. If you want to compare seasonings and cooking oils side by side, our tested roundup of the best 2 burner griddle picks covers which models handle heavy use best.

One point every source agrees on: cover the full surface. The flat top is the obvious target, but the edges and sides of a 2 burner griddle take the same heat and need the same protection. A quick second pass with the oiled towel along the rims takes ten seconds and prevents rust lines that show up later. Here is what the leading brands advise in their official materials:

After the final coat cools, some manufacturers recommend a light wipe of oil for rust prevention if the griddle will sit unused for a while. That is optional but harmless.