How to Season a Flat Top Grill (Step by Step)

Why Seasoning Matters

An unseasoned flat top griddle has bare metal exposed to moisture and food acids - it rusts quickly and food sticks to it.

Seasoning polymerises the oil into a hard, bonded layer that:

• Protects the metal surface from rust and oxidation
• Creates a non-stick cooking surface that improves with each cook
• Produces better flavour by preventing metallic taste from bare metal
• Extends the life of the griddle significantly

Best Oil to Season a Flat Top Grill

Use a thin coat - not a thick layer. Too much oil creates a sticky, gummy surface rather than a hard protective coating.

How to Season a Flat Top Grill (Step by Step)

This process applies to a new griddle before the first use. Allow 1–2 hours.

Step 1: Clean the surface

1. Wash the griddle surface with warm soapy water and a non-abrasive cloth.
2. Rinse thoroughly and dry completely. Any moisture left on the surface will cause the first coat to spit and steam rather than polymerise.
3. This is the only time soap is used on the griddle - soap strips the seasoning layer and should not be used for regular cleaning after this point.

Step 2: Preheat to open the pores

1. Turn all burners to high and preheat for 10–15 minutes.
2. The surface will begin to discolour - this is normal and indicates the metal is reaching the right temperature.

Step 3: Apply the first coat of oil

1. Apply a very thin layer of oil to the entire cooking surface using a folded paper towel held with tongs. Do not use your hands - the surface will be extremely hot.
2. Spread the oil in thin, even strokes across the full surface including the edges.
3. The oil should appear almost invisible - not pooling or dripping.

Step 4: Burn off the oil

1. Leave the burners on high and allow the oil to smoke and burn off completely. This takes 10–15 minutes.
2. The surface will darken further during this stage. This is the polymerisation process - the oil is bonding to the metal.
3. Keep the vents on your outdoor space open - this process produces smoke.

Step 5: Repeat 3–5 times

1. Once the surface stops smoking, apply another thin coat of oil and repeat the burn-off process.
2. Repeat this process 3–5 times total for a new griddle. Each coat adds another layer to the seasoning.
3. After the final coat, allow the griddle to cool completely before using.

How to Season the Daytona Griddle

The Nexgrill Daytona range includes the NitroGuard griddle surface - a proprietary coating that reduces initial seasoning time. For Daytona griddles:

• Skip the soapy water wash in Step 1 - NitroGuard surfaces are factory-prepared. Wipe with a damp cloth only.
• Apply 2–3 coats rather than 5 for the initial season - the NitroGuard surface requires less preparation than bare steel.
• Use canola or vegetable oil rather than flaxseed for the Daytona - the NitroGuard surface responds well to both.
• The Daytona is ready to cook on after 2 seasoning cycles, though additional cycles improve the non-stick surface further.

How to Re-Season a Flat Top Grill

Re-season when the cooking surface shows any of these signs:

• Rust spots appearing on the surface
• Food sticking more than usual
• Surface feels rough or uneven
• After a deep clean with soap and water

To re-season, follow the same process as the initial seasoning - clean, preheat, apply oil, burn off, repeat. If rust is present, remove it first with a griddle stone or fine sandpaper before applying oil.

Maintaining the Seasoning Between Cooks

The seasoning layer improves with regular use but requires basic maintenance after each cook.

1. While the griddle is still hot, scrape the surface clean with a metal scraper.
2. Add a splash of water to steam off residue and wipe clean.
3. Apply a very thin layer of oil to the surface while still warm.
4. Allow to cool with the oil coat in place - this protects the surface until the next cook.

A griddle that is cooked on regularly and maintained this way rarely needs re-seasoning.

Related Guides

• How to Cook on a Griddle for Beginners
• The Ultimate Flat Top Griddle Hub
• How to Clean a Griddle (Flat Top Cleaning Guide)

Frequently Asked Questions

What is the best oil to season a flat top grill?

Flaxseed oil produces the hardest, most durable seasoning layer and is the best choice for the initial season. Canola oil and vegetable oil are good alternatives for ongoing maintenance. Avocado oil has the highest smoke point and works at any stage. Always apply in thin coats - too much oil creates a gummy surface.

How many times do you season a flat top grill?

Season a new flat top grill 3–5 times before the first cook. Each coat adds a layer to the surface. Daytona NitroGuard griddles require 2–3 coats due to the factory-applied surface treatment. After the initial seasoning, ongoing maintenance after each cook maintains the layer without needing full re-seasoning sessions.

How do you know when a flat top grill is seasoned?

The surface should look dark (not shiny), feel smooth, and be completely dry to the touch. If the surface feels sticky or tacky, the oil coat was too thick - run the burners on high for another 30 minutes to cure the excess oil.

Do you need to season a flat top grill every time you use it?

No. The initial seasoning session is the main process. After that, applying a thin layer of oil at the end of each cook maintains the seasoning layer. Full re-seasoning is only needed when rust appears, after deep cleaning with soap, or when the surface has visibly degraded.

Can you use olive oil to season a flat top grill?

No. Olive oil has a low smoke point (375°F for extra virgin) and burns off before it can properly polymerise on the surface. Use a high smoke-point oil - canola, vegetable, flaxseed, or avocado - for seasoning.