How to Season an Outdoor Griddle | The One-Time Setup That Lasts

Seasoning an outdoor griddle creates a non-stick layer by repeatedly heating thin oil applications until they bond to the metal surface.

A newly-bought griddle comes bare—factory oils, dust, and raw steel that will rust and stick without seasoning. The fix is one afternoon of work that turns a reactive metal top into a slick, rust-resistant cooking surface. Skipping or rushing this step is the single most common mistake griddle owners make. Here is exactly how to do it right the first time.

What You’ll Need and How to Prep

Seasoning requires only a few items you probably already own: a high smoke-point oil (canola, vegetable, avocado, or grapeseed all work), paper towels or a clean cotton cloth, long-handled tongs, mild dish soap, water, and a heat source. Start by turning off the griddle and disconnecting the propane tank at the regulator. Clean the entire cooking surface—including the walls—with soap and water to remove factory residue and dust. Dry it completely with clean towels before you reconnect the propane.

The Seasoning Process, Step by Step

Once the griddle is clean, dry, and reconnected, light all burners on high and let the surface preheat until you see discoloration—usually a few minutes. Then apply a thin coat of oil. Dip a paper towel in oil and use tongs to wipe it across the entire cooktop and the side walls. Use about 2–3 tablespoons for a 36-inch griddle; the coat should be so thin it barely looks wet. Any pooling will create a sticky patch.

Let the oil smoke. That visible smoke means the oil is polymerizing—bonding to the metal at the molecular level. It will smoke for about 15 minutes and then stop. Once it does, wipe on another thin layer and repeat. For initial seasoning, run 3–5 cycles total. The surface will darken evenly with each round. When it is dark, smooth, and matte (not glossy), you are done.

An alternative method: heat the empty griddle on high for about 10 minutes until the metal darkens, then apply the first oil coat and proceed with the same repeat cycles. Either approach works; the key is the oil’s smoke point, not the order.

Common Seasoning Mistakes That Ruin the Finish

• Too much oil. Thick oil pools and turns sticky or gummy instead of bonding. Wipe off as much as you can before heating—the thinnest layer possible is correct.
• Skipping the cleaning step. Factory oils and dust prevent the seasoning from adhering. The finish will flake or rust in patches later.
• Forgetting the walls. The vertical sides of the griddle also need protection; if you skip them, rust starts there first.
• Stopping after one cycle. A single coat leaves bare spots in the metal’s pores. Three to five thin coats produce durability.
• Leaving excess oil after cooling. Once the griddle cools after the final cycle, wipe away any leftover oil film. Left sitting, it can turn rancid or peel.

Good ventilation matters—the smoke is normal but strong, so run a fan or work outdoors. Oiled paper towels are a fire hazard after use; let them dry flat and dispose of them safely, not crumpled in a trash can. If you are ready to buy and install a griddle in a permanent outdoor kitchen, our tested roundup of the best built-in griddles for an outdoor kitchen covers models that match this seasoning method perfectly.

Oil Choice and Safety

High smoke-point oils—canola, vegetable, avocado, grapeseed—bond reliably at the heat levels a propane griddle produces. Olive oil has too low a smoke point and will burn rather than polymerize. The griddle will smoke heavily during the first few cycles regardless of your oil choice, which is expected and necessary. Keep a spray bottle of water nearby for flare-ups, though they are rare with a thin oil coat.

Allow the griddle to cool completely after the final cycle before wiping away any residual oil or covering it. The seasoned surface should feel smooth and dry, not sticky or oily.