Carbon Steel
The cooking surface used on most Blackstone griddles.
Seasoning
Thin layers of oil baked onto the steel to protect it and create a
naturally slick cooking surface.
Heat Zone
An area of the griddle that is intentionally kept hotter or cooler for
different foods.
Smoke Point
The temperature where an oil begins to smoke.
Carryover Cooking
Food continues cooking briefly after it is removed from the heat.
Bench Scraper
A flat metal scraper used for cleaning and moving food.