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Short answer:
Food sticks to a flat top griddle because of improper heat control, incorrect oil choice, insufficient seasoning, or moving the food too soon. In most cases, sticking is caused by temperature and oil mistakes—not the griddle itself. The good news is that these issues are easy to fix with a little knowledge and practice.
If you’re just starting out, don’t stress. This is a common problem, and once you understand what’s happening, sticking becomes much easier to prevent.
Everyone Learns This the Hard Way
Everyone has to learn lessons the hard way once in a while. Nothing teaches you faster than watching something go sideways in real time—especially when confidence suddenly turns into panic.
Food sticking to a griddle feels like you’re doing something wrong, but in reality, it’s one of the most fixable issues in flat top cooking. Once you understand a few basics, it rarely happens again. Let’s walk through what causes sticking and how to prevent it for good.
Reason #1: The Griddle Isn’t Hot Enough (or It’s Too Hot)
Temperature control is everything—but there’s a balance.
To cook properly on a flat top griddle, you need to create an ideal surface temperature. That heat, combined with the right oil, creates a thin barrier between the griddle and your food. If the surface is too cool, that barrier never forms. If it’s too hot, the oil burns off before it can do its job.
Medium heat is the sweet spot for most cooks. You can’t get there by keeping the burners too low, and you’ll overshoot it if you crank the dial all the way up and try to bring it back down.
Preheat your griddle at medium heat before putting anything on it. Preheat time matters more than dial position, so take it easy and let the surface come up to temperature naturally.
Reason #2: Using the Wrong Oil
This one makes a huge difference.
Using an oil with a low smoke point causes it to burn off quickly, leaving food unprotected from the griddle’s heat. Once that oil burns, it creates sticky residue that makes food stick and taste bitter.
High smoke point oils like avocado oil, canola oil, vegetable oil, and grapeseed oil perform much better on a flat top griddle. They stay stable under high heat and help maintain that protective barrier between the food and the surface.
I break this down in detail here:
Best Oil for Blackstone Cooking (And What NOT to Use)
Personally, I use avocado oil almost exclusively—it hasn’t let me down yet.
Reason #3: Not Enough Oil (or Too Much)
Even with proper heat and the right oil, using the wrong amount can still cause problems.
You want a thin, even layer of oil on the cooking surface. No puddles. Cooking in pools of oil leads to greasy, soggy food—and nobody wants that.
My method is simple: I use a squeeze bottle and do a quick two-count, then spread the oil evenly across the surface with the bottom of my spatula. If I don’t see oil pooling or running, I know I’ve used the right amount.
Thin beats heavy every time.
Reason #4: The Griddle Isn’t Properly Seasoned
Seasoning creates a protective layer that helps prevent sticking and improves performance over time.
If you’ve ever trusted the words “pre-seasoned” on cast iron packaging, you probably learned the hard way that seasoning improves with use. The same principle applies to a flat top griddle—it’s just a much larger piece of cast iron.
Seasoning doesn’t have to be complicated. With proper heat and the right oil or fat, your griddle will improve every time you cook. If you’re unsure whether your surface is ready, it’s always better to do another round of seasoning before putting food down.
Reason #5: You’re Moving the Food Too Soon
Food will naturally release from the griddle when it’s ready. If it’s sticking, it usually needs more time.
One of the best cooking tips I’ve ever heard is this: the food will tell you when to flip it. If you tug gently and it doesn’t want to release, give it another minute. Forcing it too early tears the food and causes sticking.
You don’t need to babysit the cook—just monitor it. Let heat and time do their thing.
How to Fix Sticking Issues (Quick Checklist)
If you want a simple way to avoid sticking, follow this checklist:
- Preheat the griddle properly
- Use a high smoke point oil
- Apply a light, even oil layer
- Let food cook before moving it
- Scrape and clean between cooks
That’s it. Stick to these steps and sticking becomes rare.
Best Foods to Practice With (Beginner Confidence Boost)
These foods are forgiving, help build confidence, and even improve seasoning over time:
- Smash burgers
- Fried rice
- Vegetables
- Breakfast hash
They’re simple, time-friendly, and great for learning heat control.
Frequently Asked Questions
Is food sticking normal on a new Blackstone?
Yes. New griddles stick more at first, but seasoning and proper technique fix the issue over time.
Does stainless steel stick more than cast iron?
Stainless steel behaves differently and usually requires higher, consistent heat to prevent sticking.
Should I scrape food that’s sticking while cooking?
Yes. Remove stuck food rather than letting it burn and affect flavor.
Does seasoning fix everything?
Seasoning helps a lot, but you still need proper heat control and oil usage.
Final Thoughts
I don’t know if I’ll ever advocate for another cooking method the way I do for flat top cooking. I use my griddle every chance I get—but that appreciation only came after making mistakes and learning how to fix them.
Sticking is fixable. With experience, heat control, and the right oil, it becomes less and less of an issue.
If you want to dive deeper into oil selection, check out this guide:
Best Oil for Blackstone Cooking (And What NOT to Use)
Up next: My Favorite Blackstone Utensils & Tools
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