How to Clean a Griddle: Outdoor Flat Top Steps by Brand

How to clean a griddle, in one routine most makers agree on: while the cooktop is still warm, scrape food and grease into the grease trap, loosen anything stuck with a little water, wipe the surface dry, and finish with a thin coat of cooking oil. What changes from brand to brand is the cooktop itself. A bare, seasoned steel top from Blackstone, Camp Chef or Pit Boss, a pre-seasoned carbon-steel Weber Slate and a ceramic-coated Pit Boss top each come with their own rules on soap, scrubbers and utensils, so the first step is knowing which one you have.

Propane and charcoal grills are for outdoor use only (NFPA), and no grill should be used inside a home, garage or camper because of the risk of carbon monoxide poisoning (CDC); for pellet and wood-fired models, follow your manual.

This guide covers outdoor propane griddles only, not electric or indoor griddles. It draws on owner’s manuals, care sheets, FAQs and product pages from Blackstone, Camp Chef, Pit Boss, Weber and Traeger, plus the NFPA grilling safety tip sheet. It is general product information; where your manual says something different, follow your manual.

First, Know Which Cooktop You Have

The table sums up what each maker’s own documents say about routine cleaning. Model lines change, so check the manual for your exact griddle.

How to Clean a Griddle After Every Cook

These steps follow the after-cook routines in the Blackstone, Pit Boss and Traeger documents cited below. They apply to bare and pre-seasoned steel tops; for a ceramic top, use the changes in the Pit Boss section.

1. Turn the burners off and let the top cool a little. Blackstone says to let the griddle cool down after cooking before you clean so you do not burn your hands. Pit Boss’s ceramic care sheet puts it as cool enough to be safe, but still warm.
2. Scrape everything into the grease trap. Pit Boss’s manual says to use a spatula or scraper to remove all food and debris, and that the best time is while the surface is still warm from the cook. Traeger’s Flatrock manual directs the scrapings into the grease chute.
3. Use water for anything stuck. Blackstone says to pour some water onto the griddle while it is still warm so harder residue comes off more easily. Its page on how often a griddle needs seasoning adds a version with the burners on low to medium, using the scraper to push the water around as it evaporates, then discarding the sludge and repeating until clean.
4. Wipe the surface dry. Paper towels held in tongs keep your hands away from the heat; Blackstone notes a dishcloth works but gets greasy.
5. Oil it. Every maker in this guide ends with oil: an even coat for Pit Boss steel tops, a layer of oil or conditioner between uses for Blackstone, a thin coat on a warm top for Camp Chef, and a thin layer heated until the smoking ends (about 10 minutes) for the Traeger Flatrock.
6. Empty or check the grease cup. Pit Boss lists the grease cup for cleaning after each use, and Traeger says to check the Flatrock’s grease keg before and after every cook, once the grease has cooled.

What Each Maker Says

Blackstone

Blackstone’s routine is covered in depth in its own guides, so here is the short version. Its griddle care guide calls for a metal spatula, paper towels, hot water, a scouring pad and cooking oil, says to wash a brand-new griddle with soapy water before seasoning it, and says to ditch the soap once you have cooked on it. It also warns against detergents and oven cleaners, which it says will ruin the seasoning layer and can cause corrosion, and says abrasive scrubbers only need to come out for rust.

Camp Chef

Camp Chef’s FAQ describes its flat top griddles as cold-rolled steel with a baked-on, all-natural seasoning, ready to use out of the box. Its griddle answers say to clean after every use: let the griddle cool completely, wash with hot water and/or a mild dish soap, rinse and store in a dry place. It says its griddles cannot go in the dishwasher and do not withstand detergents. After cleaning, Camp Chef says to warm the griddle slowly, apply a thin coat of its conditioner or olive oil to every corner, wipe off the excess and let it cool before storing.

Pit Boss steel tops

The owner’s manual for the Pit Boss 4-burner gas griddle (models PB4BGS1 and PB4BGD1) says the griddle comes preseasoned but should be cleaned and seasoned after each use to prevent rust. Its three steps: scrape off all food and debris, apply an even coat of cooking oil, then turn the griddle off and let it cool in a cool, dry place. The manual’s cleaning time table lists the cooking surface after each use as “burn off excess, scrub pad and soapy water, season with cooking oil.” It also ties cleanup to safety, saying grease fires are caused by too much fallen debris on the cooking components.

Pit Boss ceramic-coated tops

Some Pit Boss griddles use a ceramic-coated plate, and the care is gentler. The owner’s manual for the PB2BGD2 through PB5BGD2 griddles says the hot plate is ceramic-coated and that wood, silicone or nylon utensils reduce wear. Pit Boss’s ceramic griddle top care sheet gives the full routine: wash the plate with warm soapy water and rinse before first use; after cooking, let it cool to a safe but warm temperature; scrape with a griddle scraper or a flat wooden utensil; spray or add a bit of water to steam stubborn spots and wipe; then, once fully cool, rub a small amount of oil to the corners and wipe off the excess. It warns that ceramic is not completely scratch resistant and can chip with metal utensils, and that burning grease into the surface will damage the non-stick coating. For burnt-on spots it points to Pit Boss’s own degreaser and scrub brush.

Weber Slate

Weber’s Slate 30 product page describes a pre-seasoned, rust-resistant carbon-steel cooktop made with no coatings, so metal tools can flip, press and scrape. The same page lists the cooktop warranty as excluding rust, so the dry-and-oil habit still applies. Weber’s step-by-step cleaning and seasoning instructions are in the Slate owner’s manual, and the Weber method gets its own guide.

Traeger Flatrock

The Traeger Flatrock owner’s manual splits care into an after-cook routine and a deeper cleaning. After each cook: scrape the hot cooktop into the grease chute, spread a thin layer of canola oil or another high-smoke-point oil such as flax or grapeseed over the whole top, including the side walls, and heat until the smoking ends, about 10 minutes. For a deeper clean: heat the cooktop on medium for 10 minutes, scrape repeatedly until all debris is gone, then apply the conditioner or oil and heat again until the smoking stops. The manual says not to use Traeger’s All Natural Cleaner on the cook surface, only on the body once the grill is cool. CPSC has a recall notice for Flatrock units with SKU 1DFL42LLA, whose burner knobs may be mislabeled; if you own one, check the SKU against the notice.

Soap on a Griddle: Where the Makers Disagree

“Can you use soap on a griddle?” gets different answers depending on whose document you read:

• Blackstone: soap only on a brand-new griddle; after that, water while the griddle is warm. It says regular soap ruining the seasoning is a myth but that there is no reason to use it, and that detergents and oven cleaners will damage the seasoning.
• Camp Chef: hot water and/or a mild dish soap after every use, but no dishwasher and no detergents.
• Pit Boss steel tops: the cleaning table lists a scrub pad and soapy water for the cooking surface after each use, followed by oil.
• Pit Boss ceramic tops: warm soapy water before first use; after that, scraping, water and a small amount of oil.
• Traeger Flatrock: scraping, oil and heat; its cleaner stays off the cook surface.

The common ground is that harsh cleaning products do not belong on a seasoned cooktop, and that any soap is followed by rinsing, drying and oil. If your manual allows a mild dish soap, use a little and rinse well; if it says scrape and water only, stick to that.

Stuck-On Food and Sticky Residue

Water is the first tool for stuck food on every steel top in this guide. Blackstone and Pit Boss both use it on a warm surface, and the Pit Boss ceramic sheet uses a spray of water to steam stubborn areas loose. On a steel top, a scraper does the rest; on ceramic, use a flat wooden tool.

Sticky, tacky patches are a different problem. Camp Chef’s FAQ says cooking sprays leave a sticky residue and that it prefers olive or coconut oil on its griddles. To strip a sticky top coat, it suggests pouring cola over the surface and rubbing with a ball of foil, repeating, rinsing with water, drying with paper towels and re-seasoning with olive or coconut oil. Blackstone takes a different view of sprays and lists its own non-stick griddle spray as an option between uses, so if stickiness shows up, the oil or spray you use between cooks is the first thing to change.

Blackstone also flags foods that are harder on the surface: sugary sauces that burn, acidic foods such as tomato, citrus and vinegar that can start to degrade the seasoning, and bacon that can caramelize onto the steel. Its advice is more water during cleanup after acidic foods and a wipe of oil when you finish.

The Grease Cup, Burners and the Rest of the Griddle

The cooktop is only part of the job. The Pit Boss 4-burner manual’s cleaning table sets the rhythm:

• Grease cup: after each use; empty it and clean with a scrub pad and soapy water.
• Burner tube and air inlets: every 5 to 6 uses; dust, scrub pad and soapy water.
• Flame tamers and burners: every 5 to 6 uses; scrub pad and soapy water.

The same manual explains why burners matter after storage: spiders and small insects can nest in burner tubes and block the gas flow. It suggests wrapping the removed burners in aluminum foil before long storage, and says a blue flame, perhaps with a small yellow tip, is normal, while excessively yellow, orange or irregular flames mean the burner and air inlets need cleaning. The Flatrock manual gives the same foil advice for long storage and says to remove all foil before reattaching the burners.

For the outside of the griddle, the manual for the PB2BGD2 through PB5BGD2 griddles lists a non-abrasive cloth and soapy water for the cart, and Traeger says to wipe the Flatrock body with its cleaner once the grill is cool. The NFPA grilling safety tip sheet makes the fire-safety case for all of this: keep your grill clean by removing grease or fat buildup from the grill and the trays below it.

Rust: Clean It Off, Then Re-Season

Rust is a cleaning job first and a seasoning job second. Blackstone’s method uses high heat, a metal scraper, cooking oil and a grill stone, followed by a fresh seasoning. The Traeger Flatrock manual is gentler: start with a non-abrasive scouring pad and water, move to 220 grit sandpaper only where rust will not come off, wipe away all the residue with water and a cloth, then dry the top completely with a towel. It specifically says not to evaporate the leftover water by heating the grill, and to re-season only once the surface is dry.

Camp Chef says a rusty or metallic taste in food is a sign of improper or inadequate seasoning, and its fix is to wash thoroughly and re-season. Pit Boss’s warranty section in the 4-burner manual says rust and oxidation are not covered unless there is a loss of structural integrity, and lists humidity, salt, chlorine, fertilizers and lawn pesticides among the things that can affect metal coatings. Weber’s Slate warranty also excludes rust on the carbon-steel cooktop. In practice, that makes the after-cook oil coat your rust protection on every brand.

Storing the Griddle Between Cooks

Storage is the last step of cleaning. Pit Boss recommends a cover against weather and outside pollutants, and for long-term storage keeping the griddle under a cover in a garage or shed with the propane cylinder removed and stored outdoors. Blackstone says to pick a spot that does not get damp and is not hot, because heat is a hazard for the propane tank, and to avoid stacking anything on the griddle plate. Traeger’s Flatrock manual says to shut off the propane tank valve completely after every cook and to put the cover on only once the grill is completely cool.

A Note on Gas Safety While You Clean

Cleaning season is a good time to check the gas connection. NFPA’s tip sheet says to check the gas tank hose for leaks before the first use each year by brushing on a light soap and water solution, which bubbles where propane is leaking. If there is a leak and no flame, turn off both the tank and the grill; if it stops, have the grill serviced before using it again, and if it does not stop, call the fire department. Pit Boss’s manual adds that a grease fire should never be put out with water: turn the griddle off, carefully remove the food, sprinkle baking soda if you have it, and keep an ABC-rated fire extinguisher on site.

FAQ

How do you clean a griddle after cooking?

Turn it off, let it cool to warm, scrape food and grease into the grease trap, loosen stuck bits with a little water, wipe it dry, and spread a thin coat of cooking oil. Then check or empty the grease cup. That sequence matches the after-cook steps from Blackstone, Pit Boss and Traeger.

How do you clean a flat top griddle with stuck-on food?

Add water while the top is still warm and work it with a scraper; Blackstone also suggests running the burners on low to medium and scraping as the water evaporates, repeating until clean. On a ceramic-coated Pit Boss top, steam the spot with water and use a flat wooden tool instead of metal.

Can you use soap on an outdoor griddle?

It depends on the maker. Blackstone says soap only on a brand-new griddle, Camp Chef allows hot water and/or a mild dish soap, and Pit Boss’s cleaning table lists soapy water for its steel cooking surface. All of them avoid harsh detergents, and soap is always followed by rinsing, drying and oil.

How often should you clean the grease cup?

Every cook. Pit Boss lists the grease cup after each use, and Traeger says to check the Flatrock’s grease keg before and after every cook. Let the grease cool before you handle it.

How do you clean an outdoor griddle that sat all winter?

Start with the burners: Pit Boss says insects can nest in burner tubes during storage, so clean them before lighting, and check the gas hose for leaks with soapy water as NFPA describes. Then clean any rust off the cooktop with a non-abrasive pad and water, dry it completely, and re-season before cooking.

The Bottom Line

Knowing how to clean a griddle starts with knowing your cooktop. On seasoned steel, scrape it warm, use water rather than harsh cleaners, dry it and oil it every time. On a ceramic-coated top, trade the metal scraper for wood or nylon and keep the oil to a thin wipe. Empty the grease cup after each cook, clean the burners every few uses, and treat any rust as a reason to re-season, not just to scrub.

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