how do i stop my blackstone from getting rust spots after i season it, i followed the videos

Diagnosis

Rust spots on a Blackstone 36-inch Griddle Cooking Station, even after seasoning, are typically caused by "flash rust" or "incomplete polymerization." This occurs when microscopic pores in the steel are left exposed, allowing atmospheric moisture or residual water from cleaning to react with the iron. If you see orange or brown speckles, it means the oil layer didn't fully bond to the metal to create a non-reactive plastic-like barrier, or you applied the oil over a surface that still had invisible moisture trapped in the grain of the steel.

Another common cause is "cold spotting," where the edges of the 36-inch plate don't reach the same temperature as the center. Because the heat distribution isn't perfectly uniform across such a large surface, the oil at the perimeter may not have reached the smoke point required to chemically bond (polymerize) to the metal. This leaves those areas vulnerable to oxidation the moment they are exposed to humid air or a damp cloth.

How to Fix It

To eliminate existing rust and create a permanent, rust-proof seal, follow this rigorous restoration process:

1. Abrasive Removal: Use a grill stone or a heavy-duty scouring pad with a small amount of vegetable oil to scrub the rust spots until the bare steel is visible and smooth. Do not use soap at this stage.
2. Thermal Dehydration: Ignite all three burners on medium-high. Heat the entire surface to approximately 300°F. This is critical; you must evaporate any moisture trapped in the metal's pores before applying oil.
3. The "Paper Towel" Method: While the surface is hot, apply a small amount of high-smoke point oil (Canola or Grapeseed) to a folded paper towel. Using tongs, wipe the oil across the surface. The layer must be incredibly thin—almost invisible. If the oil is pooling or "beading," it is too thick and will become sticky rather than hard.
4. The Smoke Phase: Let the oil heat up until it begins to smoke consistently across the entire 36-inch surface. Wait for the smoke to subside, which indicates the oil has polymerized.
5. Repeat Cycle: Allow the griddle to cool completely. Repeat the application and heating process 3 to 5 times. The surface should transition from a dull grey to a deep, glossy black.
6. Final Seal: Once the final layer is cooled, apply a very thin "maintenance" coat of oil and immediately cover the griddle with a hard lid to prevent oxygen from reacting with the surface during the final set.

If That Didn't Work

• Switch Your Oil: If you used flaxseed oil, it may have cracked or peeled due to its instability at high temperatures. Switch to a refined canola or grapeseed oil. These have a higher smoke point and create a more durable, flexible bond that resists chipping and rust.
• Check for Chemical Residue: If you used a commercial degreaser or heavy soap during the initial cleaning, there may be a chemical film preventing the oil from bonding. Scrub the surface with a paste of baking soda and water, rinse thoroughly, and dry with heat before re-seasoning.
• Address Perimeter Heat: If the rust is only on the edges, your burners may not be reaching the edges of the plate. Use a heat gun or a propane torch to manually heat the outer 2 inches of the griddle while applying your seasoning oil to ensure those areas polymerize.
• Environmental Isolation: If you live in a high-humidity coastal area, the salt air will eat through seasoning. Store the unit in a garage or use a heavy-duty waterproof cover, but only after the griddle has completely cooled to avoid trapping steam.

Heads Up

• Never store the griddle wet: Even a few drops of water left on the surface overnight can trigger flash rust on a 36-inch plate. Always dry with a paper towel and apply a thin oil coat.
• Avoid "Over-Oiling": Applying too much oil creates a gummy, sticky residue that actually attracts moisture and peels off, leaving the steel exposed. Less is always more.
• Use Hard Covers: Soft fabric covers can trap moisture against the steel. Use a hard plastic or metal lid to keep the surface dry.
• Maintenance Heating: Once a month, heat the griddle to its smoke point without adding food to "reset" the seasoning and bake away any accumulated moisture.