I’m new to the Blackstone. Once I finish for the day, what do I need to do? I’ve been cleaning it off and lightly oiling immediate after before letting it cool to re-cover.

I scrape, then use water and scrape, then oil and then let it cool. I treat mine like the Japanese hibachi places and it has worked good so far. I don’t turn off the heat until I’m done. When you wipe the oil on with napkins use your spatula so you don’t get burned. Also when I am scraping I’m trying to get food off not the seasoning. So only use the force you have to.

Lightly scrape to get the char off, then I oil. If it’s real dirty you can put a little water with the heat on and let it boil for a minute then wipe off. It really just needs the chunks off food taken off and some more oil put on.

same as hibachi does, water steams the grime. keep scraping it to the catch cup. squeeze bottle of water works best. end with oil rub, once clean. don’ forget to oil the backside of the lip of the cooking surface, too.

it was on the covered patio of the old house from August until Christmas, with hard cover and heavy soft cover, and had no rust issues.

the first 2 layers of seasoning were done with grape seed oil (high burn temp), then a crisco layer and finished with lots’o bacon!!

if you scratch it, just reseason it. while cool, generously wipe down with oil and turn on highest heat, wipe excess oil puddles with tongs and paper towels..let it go until it quits smoking, before you turn it off to cool completely. repeat, if needed.

I ended up getting a 20” tabletop model for my back porch...can’t beat a griddle for burgers ....in bacon “oil”!!

High heat
Scrape
Water and wipe down
Repeat until clean
Oil
When you see smoke turn it off
Let cool and cover (hard cover preferred)