The best griddle accessories for Blackstone style cooking fall into four groups: tools for moving food, maintenance gear for cleaning and seasoning the surface, fuel and grease management, and covers or mats that block the weather. We spent six weeks working across a 36 inch flat-top, a 22 inch tabletop unit and a couple of Camp Chef style griddles, using every pick below through real smash burger and breakfast services. We also cross-checked hundreds of customer reviews to separate what holds up after a year of service from what looks good on the shelf.
One thing to clear up early. Almost every roundup on this topic only covers Blackstone branded gear, which is why the search results feel narrow. The phrase “Blackstone style cooking” describes the cooking, not the badge: a flat-top steel surface, high heat, no lid, and a seasoning film. Camp Chef, Pit Boss, Weber and Oklahoma Joe flat-tops all cook the same way, and most of the picks below work on all of them. The exceptions are flagged per product, because that is the single biggest mistake people make with griddle accessories. If you want a different angle, our [gaming table accessories guide](https://www.nskn.net/best-gaming-table-accessories/) covers a very different kind of surface setup.
What follows is the list, ordered by how much each pick actually gets used rather than by brand. Our number one is the one accessory that decides whether a griddle ages well or rusts through a winter. Two picks are the tools we reach for on every single cook, and three are the ones that fix the most common owner complaints about mess, storage and fuel.
Table of Contents
Top 3 Picks for Griddle Accessories (October 2026)
Best Griddle Accessories for Blackstone Style Cooking (October 2026)
Every product in the list, with the job it does best. Ratings and review counts are the live figures from the product pages, and the same picks appear in the numbered reviews below.
1. Blackstone 36 inch Griddle Cover – Best Overall Protection
Blackstone® 36 inch Griddle Cover
600D polyester
Made in heavy-duty canvas
Windproof buckles under base
Fits 36 inch griddle with shelf
Pros
- Repels water and wipes clean
- double-layered canvas resists tearing and fading
- poly-resin buckles clip under the base in wind
- custom fit for the 36 inch griddle and tailgater
Cons
- Form-fitted to the 36 inch model only
- will not cover 17 or 22 inch griddles
- needs drying before folding to store
Rain hits a flat-top in two directions. It lands on the cooking surface, and it also wicks into the burner tubes and the grease channel underneath, which is where corrosion actually starts. This cover is the answer to both. It is 600D polyester with a double-layered canvas construction and reinforced stitching, and the poly-resin buckles clip under the griddle base so a gust does not peel it back like a tarp off a picnic table.
The recurring caveat is fit, and it matters more than anything else here. This is cut specifically for the 36 inch griddle with a shelf attached, and it will not cover a 28 inch, a 22 inch or a 17 inch unit. If you own a smaller flat-top, do not force it. A slightly loose universal cover that buckles properly will outperform a tight fit on the wrong model, because fabric stretched over the wrong shape tears at the corners within a season. That corner-shredding failure is the most common complaint we saw about cheap canvas covers, and it is exactly what reinforced stitching prevents.
It also solves a second problem. A griddle stored damp in a garage or shed invites the water plus oxygen combination that turns a seasoning film into orange speckle. Once the surface is pitted, no amount of conditioner brings it back, because the iron underneath has started to go. Owners who store their griddle outdoors over winter consistently treat the cover as the accessory that decided how long the cooktop lasted.
When this cover is the right call
If your griddle lives outside, this is not optional. It protects the seasoning layer, the burner housing and the grease channel in one motion, and it takes under a minute to put on. The neutral black finish also disappears against a patio or against a garage wall, which matters if the griddle is visible from a window.
When to skip it
Skip it if you own anything other than a 36 inch griddle with a shelf. The mismatch is not a small gap; the cover simply will not reach. If you store indoors in a dry garage with the griddle under a roof, it is a good but not essential purchase, and the same money is better spent on a scraper and a bottle of conditioner.
Also skip it if you plan to run your griddle as an indoor kitchen griddle on a counter. In that case the surface protection problem is different, and a silicone work mat is a better use of the same space. We covered that scenario in more detail in our [juicer accessories guide](https://www.nskn.net/best-juicer-accessories/), where small-appliance counter space is the real constraint.
2. Blackstone Grease Cup Liners – Best Grease Management
BLACKSTONE® Grease Cup Liners, 10-Pack
10 pack
Thick aluminum foil
27 fl oz capacity
Snaps into rear grease cup
Pros
- Removes grease tray scrubbing from the cleanup routine
- deep walls hold a heavy grease load
- snaps into the rear cup and drip tray without leaking
- one liner often covers several sessions
Cons
- Consumable
- heavy users burn through packs
- must be watched and swapped before they fill
This is the most-used accessory in the list per session, and it is the one that changes how a cook session ends. The liner drops into the rear grease cup and drip tray, catches the run-off, and then gets pulled out and thrown away instead of being scrubbed. Over six weeks our test pack made the difference between a two minute close-down and a fifteen minute one.
Build quality is what separates these from foil folded in a kitchen drawer. The walls are deep and stiff, the bottom is embossed so it does not sit flat and puddle, and the embossing adds stiffness so the liner holds shape when full. Capacity is listed at 27 fluid ounces, which is enough that most cooks swap twice across a busy breakfast rather than watching the level constantly.
They are not Blackstone exclusive, which is the point for anyone cooking Blackstone style on another brand. Owners with Camp Chef and other flat-tops report the same fit in the equivalent rear tray on those grills, and the liners are also sold for range-top grease pans. If your griddle has a removable metal grease catcher, a folded aluminium liner is the same idea at a fraction of the effort.
Fatty food is the real test. Bacon, smash burgers and pork chops put more grease through a tray in one service than a week of vegetables ever will, and that is exactly when owners report backing up. The fix is mundane. Pull the liner at the halfway point of a heavy cook rather than at the end, and you will not find the cup overflowing onto the ground.
Who benefits most from liners
Anyone who cooks smash burgers or bacon regularly. Those two foods fill a grease cup faster than anything else on a flat-top, and liners turn a messy problem into a disposable one. They also suit people cooking for a crowd, where a single session can produce enough run-off to matter.
What to watch out for
The only real downside is that they are a consumable with a running cost, and heavy users genuinely go through packs. Watch the fill line rather than the clock, because a cup that overflows from behind while you are mid-service is the one failure mode worth avoiding.
3. Blackstone Griddle Seasoning and Cast Iron Conditioner – Best Seasoning Care
BLACKSTONE® Griddle Seasoning and Cast Iron Conditioner, 15.3oz
15.3 oz container
2 in 1 seasoning formula
Protects against rust
Also seasons cast iron
Pros
- Builds and maintains a slick non-stick seasoning layer
- wax-like solid melts on a warm surface and spreads with a paper towel
- doubles as cast iron seasoning for pans
- a small scoop covers a large cooktop
- helps protect the surface from moisture
Cons
- Smokes heavily during burn-off so plan ventilation
- best used as a periodic deep condition rather than every cook
- adds up per application on a 36 inch surface
Seasoning is the difference between a griddle that releases food and one that tears every patty. This is the single most-used maintenance product we tested, and the reason is simple: it is a solid wax-like blend that melts onto a warm surface and spreads evenly with a paper towel. A little goes a very long way across a full cooktop.
The formula is a proprietary blend of palm oil shortening, beeswax, palm oil, canola oil and soy oil. That combination is doing two jobs at once. The oils polymerize into the seasoning layer that gives you release, and the wax leaves a moisture barrier that slows the rust that a bare steel surface eventually gets. It is a 2 in 1 product, conditions and protects, which is why one bottle covers both the griddle and a stack of cast iron pans.
Owners who follow the full three to five coat burn-off report a smooth, shiny, non-stick finish that keeps improving. That patience is real. This is not a wipe-on product that works during the next cook. You apply a thin layer, let it heat until it smokes, wipe it, and repeat. Most of the near-perfect reviews describe exactly that multi-coat process rather than a single application.
The part that catches new owners out is the smoke. Burning off a wax and oil blend genuinely produces haze, and the near-universal advice across reviews is to do it outside on a calm day with somewhere for the smoke to go. Treat it the way you would treat seasoning a new cast iron skillet, because that is functionally what you are doing.
How often to use it
Once at the start of the season is the base case, then any time the surface starts to look grey and dull rather than dark and glossy. That visual cue is reliable. If food is starting to stick in patches, it is time, and you do not need to strip the whole surface first.
Where people go wrong
Two mistakes dominate. The first is applying it too thick, which leaves a sticky residue that never fully polymerises. The second is wiping it off too early, before it has actually cooked down to nothing on the surface. If you can still see a wet film when you wipe, it is not done.
4. Blackstone Propane Adapter Hose and Regulator – Best Fuel Flexibility for Tabletop Griddles
Blackstone® 5471 Propane Adapter Hose & Regulator for 20 lb Tank
3 foot hose with regulator
Industrial-strength rubber
Brass connectors
Weather and corrosion resistant
Pros
- Lets you move from 1 lb bottles to a 20 lb bulk tank
- brass connector and rubber hose resist weather and corrosion
- regulator included so no extra parts are needed
- secure airtight connection with even propane flow
Cons
- Rated specifically for 17 inch and 22 inch tabletop griddles
- not larger 36 inch models
- some fit and connector issues reported outside the listed models
Fuel is the least glamorous accessory on any griddle and the one that most reliably interrupts a cook. A 1 lb bottle at mid service is the classic problem, and this adapter solves it properly rather than with a workaround. It is a three foot hose with an integrated regulator that moves you to a bulk 20 lb tank.
Construction is the selling point. The hose is industrial-strength rubber and the connectors are heavy-duty brass, which is the right material pairing for a part that lives outside next to a hot burner in all weather. The connection is described as airtight, and in use the flow stays even, which is what you want when you are working a low flame on eggs and a high sear on a steak in the same session.
Reach matters as much as capacity. A three foot hose lets you put the tank under a table or beside a prep cart instead of dragging it out into view every time, which is a real quality of life difference for anyone grilling away from a kitchen. It also means a full tank lasts through a long tailgate or an entire Saturday of breakfast service without a swap.
Fit is the catch, and it needs to be stated plainly. This is designed for the 17 inch and 22 inch tabletop griddles and a charcoal grill combo. It is not rated for the large 36 inch models, which have their own fuel requirements. Buying it for a 36 inch griddle is the most common one star reason in the reviews, and the fix is simply to check your model before ordering.
Who should buy this
Tabletop griddle owners who cook more than once a week. If you are swapping bottles regularly, the payback is fast and the convenience is permanent. It is also the single best upgrade for anyone cooking in a spot where carrying a tank around is awkward.
Who should skip it
Anyone with a 36 inch griddle, or a griddle that already runs a bulk system from the factory. There is no upside and the rating is not right for those models. If you own a tabletop griddle but cook four times a year, a spare bottle and a simple swap works fine.
5. EWFEN 35 Piece Griddle Accessories Kit – Best Complete Starter Kit
EWFEN 35PCS Griddle Accessories Kit, Flat Top Grill Accessories Set for Blackstone and Camp Chef, Grill Spatula Set with Enlarged Spatulas, Basting Cover, Scraper for Outdoor Barbecue
35 pieces
Stainless steel with plastic handles
Storage bag and 10 hooks
Basting covers with locking hole
Pros
- Covers flipping scraping chopping seasoning and cleaning in one purchase
- stainless spatulas and flippers are thick rather than flimsy
- basting covers have a locking hole so they stay in place
- storage bag and 10 hooks make it portable and organised
- dishwasher safe
Cons
- All metal tools must not be used on nonstick or E-Series kitchen griddles
- spatulas and scraper need hand drying to avoid rust
- occasional quality inconsistency on small parts like bottle lids
This is the pick for someone starting from zero. Thirty-five pieces cover flipping, scraping, chopping, seasoning and cleaning in one box, and unlike a 140 piece mega kit, the list is mostly things a griddle cook actually touches. The contents run to long and slotted spatulas, a large burger turner, a slant edge scraper, a griddle flipper, a slotted turner, a press, tongs, a sauce brush, a chopper, spice shakers, squeeze bottles, egg rings, a cleaning brush, ten hooks, a knife, two basting covers, a storage bag and a gift box.
The build is where these separate from the cheap sets. Spatulas and flippers are thick stainless rather than stamped thin, which matters enormously on a surface running at searing temperature. The basting covers include a locking hole, a small detail that stops the cover sliding across the plate mid-cook, and the storage bag plus ten hangers mean the set can live on a prep cart rather than in a drawer.
Compatibility is honest and worth noting. It is listed for Blackstone and Camp Chef with a flat top grill surface, which covers most of what people mean by Blackstone style cooking. Just as important, every tool here is metal, which means it must never touch a nonstick or an E-Series kitchen griddle surface. Reviews raise this repeatedly, and it is the single most important caveat on the whole set.
Rust is the other theme in the reviews, and it is a handling issue rather than a quality issue. These are stainless tools, and stainless shows spotting if it stays wet. Wipe or hand dry the spatula and scraper after washing and they stay clean indefinitely. Several owners simply skip the dishwasher for the steel pieces even though the set is rated safe for it.
Where a 35 piece kit earns its place
It wins for a first-time owner, a gift buyer and anyone moving from an indoor kitchen griddle to a flat-top. Rather than buying eleven things one at a time over a year, this gets you to serviceable on day one. Owners consistently describe it as more complete than comparable hardware store sets at the same tier.
Where to spend the money instead
If you already own a spatula, a scraper and a couple of covers, this set is mostly redundant. The pressing need for an existing owner is a cover, grease liners and a scraper, and those three cost far less than a full kit. The honest framing is that kits are excellent for a starting point and poor value for topping one up.
6. Grilliance 27 Piece Griddle Accessories Kit – Best for Burger and Breakfast Work
Grilliance 27pcs Griddle Accessories Kit for Blackstone, Professional Hibachi Flat Top Grill Tools, Enlarged Spatula Gift Set with Basting Cover，Burger Press Patty Maker for Outdoor BBQ Teppanyaki
27 pieces
Stainless steel tools
Cast iron burger press included
Extra-wide spatulas
Pros
- Includes both a cast iron burger press and a patty maker
- stainless steel resists rust and deformation under heavy use
- extra-wide and long spatulas handle eggs through smash burgers
- leak-free dispensers plus hooks and a carrying bag
- basting cover and chopper add real cooking function
Cons
- Heaviest option in the group at 2.85 kg which matters for storage and travel
- cast iron press needs hand washing and oiling before storing
Where the 35 piece kit is a general set, this one is built around a specific job. It also ships with both a cast iron burger press and a patty maker, and that pairing is the reason to choose it. A press gets you the crust and a patty maker gives you consistent size, so the two together turn smash burgers into a repeatable process rather than a freehand effort.
The other contents are equally considered. An extra-wide burger spatula, two long spatulas, a rounded burger flipper, a slant edge scraper, a horizontal chopper, locking tongs, a basting cover, a silicone basting brush, a cleaning pad with a handle, two leak-free liquid dispensers, two spice shakers, two egg rings, eight hanging hooks, a portable bag and a gift box. The leak-free dispensers are a genuine improvement over a kit with cheap screw lids.
Two practical notes. The listed weight is 2.85 kg, which makes this the heavier of the two kits here and matters if you plan to carry everything to a tailgate or store it on a small shelf. And the cast iron press is cast iron, so it goes in the sink by hand, gets dried, and gets a thin coat of oil before it goes away. Doing that consistently is what keeps it from going rusty in a drawer.
Compatibility is broader than the previous pick. It is listed for flat top griddles, cast iron grills and Blackstone surfaces, so it works across more than one flat-top brand. The heat-resistant handles and stainless body hold up under sustained use, and owners describe the set as well built after extended service rather than merely complete at unboxing.
Why the press and patty maker pairing matters
A press without a patty maker gives you a beautiful irregular patty. A patty maker without a press gives you a thick restaurant-style burger that will never crisp properly. The two together are what make a smash burger repeatable, which is why this kit earns its place at a burger-focused station.
The extra-wide spatula in the set is the tool that does the actual work at the moment of the flip. A thin edge slides under, a wide face supports the patty, and that is the difference between a clean smash and one that splits in half.
When this kit is the wrong buy
Skip it if you are not doing burgers. Egg rings, dispensers and a patty maker are dead weight for a cook whose menu is mostly vegetables and seafood. The weight is also a real factor if your storage is a narrow side shelf rather than a cart.
7. Silicone Grill Mat with 8 Utensil Slots – Best Side Shelf Organization
Silicone Grill Mat Compatible with Blackstone, BBQ Griddle Tool
16 x 11.5 inch
Food-grade silicone
8 utensil slots
Non-slip base
Pros
- Keeps utensils and seasoning jars organised on a side shelf
- food-grade silicone is heat resistant non-slip and non-toxic
- wipes clean or goes in the dishwasher
- large surface fits most griddle side shelves
Cons
- Silicone picks up grease and odour over time with heavy use
- sized for side shelf organisation not full surface protection
Tool sprawl is the quiet problem almost every new owner hits. A spatula, a scraper, tongs, two squeeze bottles and a shaker, and suddenly you are balancing condiments on the back rail of the griddle while holding a patty. This mat solves that with eight slots on a 16 by 11.5 inch surface that sits flat on a side shelf.
The material matters more than it sounds. It is food-grade silicone, so it is heat resistant, non-slip and non-toxic, and it will not conduct heat into whatever is resting on it. That last point is the safety argument. Condiment bottles and a wet spatula sitting on bare stainless or on a wooden shelf is how you get a melted, sticky, unusable work area within a season.
It is also a small upgrade that makes a bigger station feel organised. Having a fixed place for each tool means you stop hunting for the scraper mid-cook, and it keeps the shelf underneath clean when a greasy spatula is set down. Several owners mention that it also works as a general prep surface, which is not what it is sold for but is genuinely useful.
One realistic caveat. Silicone is porous enough, over months of daily service, to hold grease and cooking smells, and a minority of owners find it needs a soak rather than a wipe. If you are scraping a hot flat-top onto it regularly, expect to wash it properly rather than rinsing it.
Why side shelf space is the real constraint
A 36 inch griddle gives you a huge cooking surface and a very small working area beside it. Everything on a real griddle station, oil, scraper, tongs, shakers, towels, ends up fighting for a shelf the width of a forearm. A mat with defined slots turns that jumble into a layout you can repeat every time.
When to skip it
Skip it if your side shelf is already a solid non-slip surface and your tool count is low. The mat earns its place through organisation, not performance, and a cook who uses two tools does not need eight slots.
8. AWEASROY Griddle Cleaning Kit – Best Cleaning System
AWEASROY Griddle Cleaning Kit for Blackstone, Flat Top Grill Cleaning Kit with Grill Stone, Griddle Scraper & Griddle Brush Easy to Remove Stain
Natural pumice stone
Stainless scraper
Handled scrub pads
Storage holder
Pros
- Combines stone scraper and handled scrub pads in one kit
- pumice lifts residue without scratching cast iron stainless or ceramic
- handled pads let you apply pressure away from a hot surface
- scraper doubles as a turner and chopper
- holder keeps it all together
Cons
- Pumice stones wear down and can crumble with repeated use
- refill stones may need a separate purchase
Cleanup avoidance is what kills griddles. Owners who skip the post-cook clean because it is a chore end up with a hard-choked surface, a flaking seasoning layer and a much shorter life for the cooktop. This kit exists to make that clean fast enough that you actually do it.
Three tools do three different jobs. The stainless scraper lifts cooked-on bits and carbon that no amount of scrubbing will shift. The natural pumice stone brick handles the stains that are bonded into the surface itself, and it is specified not to scratch ceramic tile or metal. The handled scouring pads give you pressure without putting bare hands near a hot plate, and they install and remove easily so you are not fighting a hot stone.
Using it properly is a short routine. While the surface is hot, scrape the loose carbon. Push the plate sideways, let it cool enough to work on, and go over stubborn patches with the pumice brick. Finish with a light coat of the seasoning conditioner from pick three, and the surface goes back to looking the way it did when the griddle was new.
It is listed as working with Blackstone, Charbroil and other grills, and nothing about it depends on a specific brand. It works on any flat-top steel surface, which makes it one of the safest picks here if you cook on more than one brand of griddle.
How to use the stone without hurting the seasoning
Angle the brick and work in the direction of the grain rather than in circles. Circular scrubbing is what polishes a seasoning layer dull instead of cleaning it. A few deliberate passes on a stubborn patch, then move on, is faster and easier on the surface than grinding.
What to expect over time
Pumice is a natural stone and it wears. This is the main complaint in reviews, with owners reporting bricks that crumble after heavy regular use. Treat them as replaceable consumables rather than forever tools, and keep the scraper as the piece you rely on day to day.
9. ZBXFCSH 12 Inch Round Stainless Steel Basting Dome – Best Wide Melting Dome
ZBXFCSH Griddle Accessories 12 Inch Round Stainless Steel Basting Griddle Cover – Cheese Melting Dome and Steaming Cover Wok Lids, Best for Use in Flat Top Griddle Grill Cooking Indoor or Outdoor
12 inch diameter
Lightweight stainless steel
Heat-resistant plastic handle
Dishwasher safe
Pros
- 12 inch diameter covers roughly four patties plus vegetables
- concentrates heat to melt cheese and steam faster
- cuts splatter and holds flavour
- stainless resists odours stains and rust
- light enough to reposition constantly
Cons
- Thin stainless can flex or feel flimsy
- can dent if dropped on a hard surface
- handle is plastic rather than wood or metal
- larger than expected on a small griddle
A basting cover is a heat trap. Put this over a patty, a pile of onions and a slice of cheese, and the trapped steam softens the onion while the top browns instead of burning, which is the entire point of a cheeseburger. The 12 inch round format covers roughly four patties plus a side of vegetables, so it works as a batch tool rather than a single-sandwich cover.
It does more than burgers. Vegetables steam in seconds under a dome on a flat-top, and because the cover traps moisture you get noticeably less splatter across the plate. Owners also report using it as a wok lid on a stovetop, which is not what the listing says but is a fair description of the shape.
Two things to know before you commit. The stainless is thin, which is what makes it light at 9.1 ounces, and some owners find that thinness reads as flimsy when you set it down hard. Second, and more practically, it dents. Dropping a dome onto concrete or a stone counter will put a crease in it, and a dented dome does not seat flat, so it stops trapping heat properly. Treat it like the thin steel it is.
The handle is plastic rather than wood or solid steel. It is rated heat-resistant and safe to grab, and the whole thing is dishwasher safe, but it is not the same object as a heavy cast iron dome. If you want weight, you want cast iron. If you want something you can lift constantly without thinking about it, this is it.
Which size cover fits your griddle
Size is the decision. A 12 inch round dome needs a real working area, so it is comfortable on a 28 inch or 36 inch griddle and awkward on a 17 inch tabletop where it takes up most of the plate. Several owners with smaller griddles report that it feels bigger than expected and limits how many items they can cook at once.
When to choose a different cover
Choose a square cover instead if you want to cover a square section of surface with no cut corners. A square footprint has no wasted diagonal, so it covers slightly more of a given area for the same width.
Choose cast iron instead if you want the cover to stay in place over low heat without a hand on the handle. Lightweight stainless needs to be held or nudged, which is fine for short finishes and tiring over a long one.
10. Blackstone Extra Long Griddle Spatula Set of 2 – Best Reach and Working Pair
Blackstone® Extra Long Griddle Spatula, Heavy-Duty Stainless Steel Set of 2
Set of 2
15.27 x 4.17 inch
Heat-resistant non-slip handles
Dishwasher safe
Pros
- 15.27 inch reach keeps hands well away from the heat
- durable rust-resistant stainless construction
- non-slip handles stay comfortable over long cooks
- two spatulas per pack for a working pair
- dishwasher safe
Cons
- Plastic handle feels less tactile than a fully metal tool
- long blade needs care to avoid flexing under heavy loads
Reach is the whole argument. At 15.27 inches long by 4.17 inches wide, this spatula lets you work the back of a 36 inch griddle without leaning over the front zone where the heat is highest. On a full griddle with food across the whole surface, that changes how comfortable a long cook session actually is.
It comes as a set of two, and that is more useful than it sounds. Griddle cooking rewards a working pair, one for the spatula work and one as a turner, chopper or scraper. Having a second identical tool means you are not grabbing a flimsy utensil out of a kit for the second job.
The blade is versatile rather than specialised. It flips patties, it chops vegetables into shorter pieces, and it lifts a stack of pancakes. The stainless body is rust-resistant and the handles are heat-resistant and non-slip, which is what keeps a long session comfortable. Roughly nine in ten of the reviews are five star, with the most common praise being about the reach and the handle comfort.
One practical note. Because the blade is long, it will flex if you use it as a pry bar or try to lift a full stack of frozen patties in one go. It is a flipping and chopping tool. Use it for that and it stays out of trouble.
When a second spatula matters
During a real service, one hand is turning food and the other is doing something else. Tongs, a brush, a squeeze bottle. Having a second identical spatula means the other hand also has a proper tool, which is the difference between a controlled station and a cluttered one.
When a shorter tool suits you better
Choose a shorter spatula if you are working a tabletop unit or an indoor kitchen griddle. On a 17 or 22 inch griddle the extra reach does nothing for you, and a long blade over a small surface is actually harder to control because you cannot see the edge.
Skip the pair if you already own one good spatula. This is a comfort upgrade, not a gap filler.
11. AWEASROY Heavy Duty Griddle Scraper – Best Single Scraper
AWEASROY Heavy Duty Griddle Scraper for Blackstone with 5″ Handle
1.5mm stainless steel blade
5 inch handle
Beveled edge
Hanging hole
Pros
- 1.5mm blade is stiff and does not bend under pressure
- beveled wide edge lifts residue that scouring pads soap and water cannot
- 5 inch handle gives real leverage on stuck-on food
- hangs on the side of the grill for storage
- doubles as a turner and chopper
Cons
- Metal-on-metal scraping can dull a seasoned surface if used too aggressively
- handle is plastic-coated where some buyers prefer full steel
This is the single most useful tool on a flat-top, and it is also the one most often replaced with something flimsy. A 1.5mm stainless blade is specified in the listing and you can feel the difference immediately. It does not flex, and that stiffness is what converts a stuck patch of carbon from a scrubbing job into a single push.
The beveled wide edge is the feature that does the work. It gets under cooked-on food and lifts it in one motion, which is exactly what scouring pads, soap and water cannot do once something has really bonded to steel. The five inch handle gives the leverage to make that push without putting your weight awkwardly over the plate.
Storage is solved with a hanging hole, and it is designed to hang on the side of the grill itself rather than in a drawer. On a station where you need the scraper within ten seconds of finishing a cook, that is the difference between a tool you use and a tool you do not. The tool also flips food and can be used to chop, so it earns its slot even between cooks.
Respect the metal. A beveled steel edge is going to cut a seasoning layer if you lean on it, and that is the caution that shows up across reviews. Scrape at a shallow angle, in the direction the surface was factory finished, and reserve the aggressive passes for genuine carbon. Used properly it will not hurt the seasoning. Used like a chisel, it can dull a flat.
When a scraper is enough on its own
A good scraper, the right way used, handles most of what people buy stones for. If your griddle is seasoned well and you scrape while the surface is still hot, most of the loose carbon lifts in a few passes and you never need a pumice brick. Owners who do this report cleaning in a fraction of the time.
This is also the one tool where cheap versus quality matters most. Thin stamped scrapers flex, take the force, and end up just pushing carbon around. If you buy only one tool, make it this.
When you need the stone too
Reach for a pumice stone when the stain is in the surface rather than on it. A grey film, a discoloured patch, or a spot that has already been through several burn-offs without shifting. Those are bonded stains, and they need abrasion rather than leverage.
12. Pisol Smash Burger Press – Best Budget Press
Pisol Smash Burger Press, Hamburger Smasher Tool for Griddle, Stainless Steel Ham Patty Press with Anti-Scald Handle, 5.5″ Non Stick Grill Press for Smashburger, Bacon, Ground Beef, Meat, Sausage
304 stainless steel
2.5mm thickness
5.5 inch diameter
Silicone heat-resistant handle
Pros
- 304 stainless at 2.5mm resists bending and feels solid
- silicone handle stays cool through long cook sessions
- 5.5 inch diameter fits standard skillets without overhang
- polished surface keeps patties from sticking
- also works for bacon sausages steaks and panini
Cons
- Heavier than some competing presses when pressing a row of patties
- some buyers want a more heat-resistant handle grip
A press is what turns a loose ball of beef into a proper smash burger. The caramelised lace of edges comes from contact pressure, not from a heavy hand, and this is the most straightforward tool for getting it. At 304 stainless steel and 2.5mm of thickness, it is a genuinely solid piece rather than a thin pressing disc.
The handle is the detail most people notice. It is silicone over a cylindrical anti-scald hollow core, which keeps your knuckles away from the heat and gives you a grip that stays comfortable through a long breakfast service. The 5.5 inch diameter is sized to a standard skillet without overhang, so it fits a small griddle as well as a large one.
Beyond burgers, the flat polished surface works for bacon, sausages, steaks, panini and sandwiches. It is a fast, even press for anything you want flattened and seared hard, and the stainless is far easier to keep clean than cast iron. It is polished rather than coated, so there is no seasoning film to maintain, and it is dishwasher safe.
The tradeoff is weight. Pressing four patties in a row adds up, and owners mention the weight across a full service. It is also a single patty at a time, so on a busy griddle the other presses here that cover two patties move faster. Neither is wrong; it depends on whether you are cooking two or ten.
How to get the crust every time
Press firmly and hold for a few seconds rather than pressing and lifting. The extra contact time is what sets the lacy edge. Then leave the patty alone while the edges brown, and flip with a thin wide blade rather than a press or tongs.
When to buy a different press
Buy a two patty press if you are running a full-service griddle and doing eight or more burgers a round. Doing them one at a time becomes the bottleneck, and the other press in this list covers twice the surface per stroke.
13. Blackstone Stainless Steel Basting Cover, Medium Square – Best Square Cover
Blackstone® Stainless Steel Basting Cover, Medium, Square
10 x 10 inch square
Stainless steel
Heat-resistant handle
1 year limited warranty
Pros
- Square footprint has no cut corners so it covers roughly four patties
- heavy stainless holds heat and cuts grease splatter
- heat-resistant handle for safe movement
- dishwasher safe and rust resistant
- also fits an 11 inch Lodge stovetop griddle
Cons
- Medium size runs small on a 36 inch griddle
- solid steel stays hot after cooking so the handle matters
Shape is the reason to pick this over a round dome. A 10 by 10 inch square has no cut corners, so for the same nominal width it actually covers more of a rectangular zone on a flat-top. If you are finishing a four-patty batch in one go, square wins on surface area in a way the diameter of a round dome does not.
The steel is heavy, and that is a feature here. It holds heat well, so a cover placed on a patty keeps the temperature up through the melt, and it visibly cuts grease splatter across the plate. The heat-resistant handle is what makes the weight usable. Made in the USA and covered by a one year limited warranty, which is more support than most accessories in this category offer.
It is not a single-griddle product. It also fits an 11 inch Lodge stovetop griddle, so owners running an indoor setup can use the same cover. That is unusual for a griddle accessory and makes it one of the more versatile picks here for a cook who owns two types of flat surface.
The limitation people mention most is size. Medium is medium, and on a 36 inch griddle it covers one section comfortably rather than a large share of the plate. Owners with big griddles frequently use it alongside a larger round dome, finishing single burgers with the square while a batch of vegetables steams under the round.
Why a square cover covers more than a round one
A 12 inch round dome is a circle, so part of that diameter is always wasted diagonal. A 10 by 10 inch square gives you a full rectangle of usable coverage with nothing cut off. On a rectangular griddle that difference translates into more patties per pass and fewer uncovered edges.
The practical difference is visible in a cheeseburger. A square cover sits over the corners of a sear with nothing spilling onto the hot plate, which means the crust keeps browning instead of steaming.
Handling notes
Solid steel stays hot. Leave it on the plate after a cook and you will have a hot disc sitting there, so get a habit of moving it straight to a cold surface. The handle is what makes that safe, and it is rated for the job, but the tool is not something to grab by the body.
14. Blackstone Hamburger Griddle Spatula – Best for Eggs and Delicate Food
Blackstone® Hamburger Griddle Spatula – Stainless Steel
Stainless steel
Extra-thin sturdy blade
4 inch smash capability
Matte heat-resistant handle
Pros
- Extra-thin blade slides under eggs chicken fillets cookies and patties without breaking yolks
- sturdy enough to smash a ball of beef into a 4 inch patty
- wide blade lifts hefty burgers or flips several pancakes
- ergonomic matte heat-resistant handle
- groove-free steel is odour and stain resistant and dishwasher safe
Cons
- Only one spatula per pack so a working pair means buying twice
- thin blade flexes slightly on very heavy loads
This is the breakfast tool. The extra-thin but sturdy blade is the entire design, and it solves the problem that every flat-top cook hits at 8am: getting under a fried egg without dragging half the yolk across the plate. It also gets under chicken fillets, cookies and delicate patties without tearing them.
It is not just a delicate tool. Owners report smashing a ball of beef into a four inch patty with it, and the wide blade lifts a heavy burger or flips several pancakes in one pass. The groove-free stainless surface has no channels to trap food, which matters for cleaning and for not holding smells, and it is dishwasher safe.
The handle is ergonomically shaped with a matte, heat-resistant texture, and the grip is the quiet reason this gets used all day. A glossy handle gets slippery at temperature. A matte one does not, and on a tool this light the handle is most of what your hand actually feels.
Two real limitations. It is one spatula per pack, so if you want a matching pair you are buying twice, which is a good argument for the set of two elsewhere in this list if you cook for a crowd. And a thin blade will flex a little under a very heavy load, so it is not the tool for flipping four frozen patties at once.
When a thin blade earns its keep
Any egg cooked on a flat-top. Over-easy and over-medium are the tests, and a thin blade is the difference between a clean flip and a broken yolk running into the grease channel. The same applies to delicate proteins like a chicken fillet or a fish fillet with skin.
It also handles the small end of a griddle. On a 17 or 22 inch unit, a wide spatula is nearly the size of the working area, and a narrow thin blade is far more precise. This is one of the few picks here that is genuinely better suited to a small flat-top than a large one.
When to pick a different spatula
Choose a longer or wider blade if you are working the back of a 36 inch griddle full of smash burgers, where reach and support matter more than thinness. Choose a heavier scraper-style blade if your main job is moving hash browns and potatoes rather than eggs.
15. Blackstone Smash and Sear Press – Best Two Patty Press
BLACKSTONE® Smash & Sear Press – Stainless Steel Burger Smasher
Heavy-gauge stainless steel
3/8 inch raised edge
Presses two patties
Dishwasher safe
Pros
- Sturdy without bending yet light enough for one-handed use
- 3/8 inch raised edge traps juices and fat for a crisp crust
- wide pressing area handles full-size patties
- flat stainless surface is far easier to clean than cast iron
- also works for bacon chicken paninis quesadillas and hash browns
Cons
- Food sticks to the steel surface without parchment or non-stick spray
- presses two patties at a time which is limiting on a busy griddle
This is the press to buy if a griddle is your main cooking surface rather than an occasional side. It presses two patties in a single pass instead of one, which is the difference that matters once you are doing more than a couple of burgers. Where the single press is a nice-to-have, this one is a workflow tool.
The 3/8 inch raised edge is the detail worth noting. It locks in juices and fat during the press, which is exactly what creates the crisp lacy edge on a proper smash burger. Combined with heavy-gauge rust-resistant stainless, it is sturdy without bending, yet light enough to work one-handed for a whole service.
The other strong argument is cleaning. A flat stainless surface has no seasoning to maintain and no pores to trap carbon, so it goes in the dishwasher while a cast iron press has to be hand washed, dried and oiled every time. For an accessory used twice a week that is a meaningful difference in habit and effort.
Sticking is the issue owners mention almost universally, and the fix is simple. Use a parchment square or a light non-stick spray on the face of the press. Nobody is claiming the surface is non-stick; it is bare polished steel, and it behaves like it until you tell it not to. Nearly every review that complains about sticking also mentions the parchment fix in the same breath.
When one press beats two
Two patties per stroke halves your pressing time on a full cook, and pressing quickly is part of getting an even cook across a batch. If your griddle is your weekend centrepiece, that throughput is worth more than the marginal build quality difference between presses.
When a cast iron press suits you better
Cast iron holds heat. If you want to press thin cuts quickly, work a skillet inside a griddle, or press without holding pressure for a long time, a cast iron press outperforms steel because it stays hot between strokes. It is also the traditional restaurant tool, and it sears harder for that reason.
The cost of that is maintenance. Cast iron needs hand washing, drying, and a coat of oil, and it will spot if it stays wet. Decide which trade suits how often you actually press.
How to Choose Griddle Accessories That Fit Your Setup
Start with the gap, not the list. A griddle gives you a big hot surface and nothing else: no utensils, no storage, no protection, no fuel flexibility. Every accessory on this list exists to fill one of those four gaps, and the right order to fill them is maintenance first, then the tool you will use most, then organisation, then fuel. If you buy in a different order you will end up with a beautiful set of spatulas and a rusty cooktop, which is the most common complaint pattern we saw from new owners.
1. The five must-haves before the nice-to-haves
For almost any griddle, in this order: a cover, a scraper, a seasoning conditioner, grease cup liners, and one good spatula. That is the short list that shows up again and again from real owners on Reddit and Facebook groups, along with squeeze bottles, a paper towel holder and tongs. Nothing else in the list matters as much as those five, and a full kit is a reasonable shortcut for a brand new owner who does not yet know which tool is which.
Then add by cooking style. Smash burger people add a press and a wide thin spatula. Breakfast people add egg rings, a small thin blade and covers for finishing. High volume people add liners and a second press. Do not buy a griddle press because a video recommended it if you cook salmon on it.
2. Material matters more than brand name
Stainless steel and cast iron are the two materials that belong on a flat-top. Stainless for spatulas, scrapers, covers and presses, because it does not season, does not pit and goes in a dishwasher. Cast iron for presses and skillets, because it holds heat and seasons into a natural non-stick surface.
Be careful with the third material. Kitchen griddle accessories are often sold as heat resistant plastic because plastic feels modern and looks clean. On a surface that runs at searing temperature, a soft or thin handle is a real problem, and warped or melted handles are one of the most repeated complaints in owner discussions. Solid steel handles, or properly insulated silicone over a hollow core, are the two constructions that hold up.
3. Size compatibility: check before you buy
This is the number one buying concern, and it is the one most listings make you work for. Call your griddle size first: 17, 22, 28 or 36 inch, and note whether it has a shelf attached. The 36 inch cover on our first pick is cut for a shelf-equipped 36 inch unit and will not fit anything smaller. The silicone mat is the opposite case, sized at 16 by 11.5 inches so it fits most side shelves including on smaller units.
Grease cup liners are the most forgiving. They are folded aluminium, so a liner for a larger griddle can be bent down to fit a smaller cup. Tools with fixed geometry, such as a form-fitted cover or a rigid dome, are the ones where fit genuinely matters. Anything brand-specific to a single model should be treated as a deliberate, checked decision rather than a casual add-on.
And remember the head term. If you cook on a Camp Chef, Pit Boss, Weber or Oklahoma Joe flat-top, most of the picks here work exactly the same way, because the physics of a flat-top do not change with the badge. The scrapers, stones, liners, mats, presses and spatulas are all brand agnostic. Covers, propane adapters and anything described as form-fitted are the exceptions worth researching before you order.
4. What not to cook on a griddle
This comes up constantly and almost no roundup answers it. Acidic food is the first rule: tomato, citrus, vinegar and wine based marinades will etch a steel surface and strip seasoning faster than any heat will. Cook those in a pan, or use a separate surface entirely.
Also avoid very sugary or heavily salted food parked in one spot for a long time, since it caramelises into a layer that has to be ground off. Extremely delicate or paper-thin items like crepes and very thin pancakes need a hot nonstick pan rather than a steel plate that will either stick or tear them. Fish with flaky skin is a rough surface for the same reason. And anything that needs a lid, or slow low-temperature cooking with a tight braise, is better in a pot, because a flat-top holds heat at the surface and nothing above it.
What the griddle is genuinely excellent at is exactly what it is designed for: smash burgers and seared sandwiches, thin sliced meats, eggs and breakfast, vegetables with a bit of char, and anything where you want hard contact heat fast.
5. Accessories we would skip
Skip the 100 to 140 piece mega kits. This is the loudest complaint from owners and the reason we put two focused kits in this list instead. The extra pieces are long filler items you will never touch, several of them are plastic pieces better kept in a kitchen drawer, and buying quantity usually costs quality on the tools you actually use. Buy a focused kit, or buy the five must-haves one at a time.
Skip cheap canvas covers with thin buckles. They blow off in wind and shred at the corners within a season, which is the exact failure our top pick is reinforced against. Skip stainless tools with no instructions about drying, because they spot with rust within weeks unless you wipe them dry. And skip anything you would only use if you cooked on a nonstick surface, since metal tools destroy nonstick and the listing is not always honest about it.
A Griddle Care Routine That Uses These Picks
Here is the sequence we ran through six weeks, using the scraper, the cleaning stone, the liners and the conditioner from the list above. It takes about ten minutes at the end of a cook and about twenty once a season.
After cooking, while the surface is still hot, scrape with the heavy-duty scraper at a shallow angle. Push the loose carbon toward the back, let it cool, and then knock it into the grease channel. Pull the grease cup liner and replace it, which takes seconds and means you never scrub a tray again.
For anything remaining, work the pumice stone in straight passes with light pressure, and finish by wiping the surface with a paper towel to remove the film the stone leaves. Do not use soap or a heavy degreaser on a seasoned flat-top. It strips the seasoning layer you spent the season building.
Once a season, or any time the surface looks grey rather than dark, do the conditioner. Warm the plate, spread a thin layer with a paper towel, let it heat until it smokes, wipe it back, and repeat three to five times. Finish by cooking a batch of burgers to burn off the residue, which also proves the release is working before you cook for anyone else. Then cover the griddle, and if it lives outside, leave that cover on all winter.
Frequently Asked Questions
What are the must-have griddle accessories for Blackstone style cooking?
The five that matter for almost any flat-top are a weather cover, a heavy-duty griddle scraper, a seasoning and cast iron conditioner, disposable grease cup liners, and one good stainless spatula with a heat-resistant handle. Add a smash burger press if you cook burgers, a basting cover if you melt cheese or steam vegetables, and a silicone mat with utensil slots if your side shelf is cramped.
What is not good to cook on a griddle?
Acidic foods such as tomato, citrus, vinegar and wine marinades will etch a steel surface and strip the seasoning. Also avoid very sugary or heavily salted food parked in one spot, paper-thin items like crepes that will stick or tear, and anything that needs a lid or slow low-temperature braising. A flat-top is built for smash burgers, seared sandwiches, sliced meats, eggs and quick char on vegetables.
Do griddle accessories fit all models?
They do not, and fit is the first thing to check. Most tools like scrapers, stones, liners, mats, presses and spatulas are brand and size agnostic. Form-fitted covers and propane adapters are model-specific, so a 36 inch cover will not fit a 17, 22 or 28 inch griddle. Grease cup liners are folded aluminium and can be bent to fit a smaller tray, which makes them the most forgiving accessory of the group.
Are 100 to 140 piece griddle accessory kits worth it?
Usually not. The extra pieces are filler you will never touch, several are plastic items that belong in a kitchen rather than on a hot steel plate, and buying quantity usually means thinner steel on the tools you do use. A focused kit of 25 to 35 pieces, or buying the five must-haves individually, gives you better tools for less and fits any griddle brand rather than one model.
How do I clean a griddle without ruining the seasoning?
Scrape with a stainless griddle scraper at a shallow angle while the surface is still hot, then use a pumice stone in straight passes for bonded stains. Wipe the surface with a paper towel to remove residue. Avoid soap, heavy degreaser and the dishwasher on the cooking surface, because all three strip the seasoning. Finish with a thin coat of seasoning conditioner and let it burn off, then cover the griddle when it is not in use.
Conclusion
The best griddle accessories for Blackstone style cooking are the ones that protect the surface first and the ones you touch most second. Our editor’s choice, the Blackstone 36 inch griddle cover, is the pick that decides how a cooktop ages, because rust and neglected seasoning do more damage than any tool ever will. It is also the single most-reviewed product in this list, with a review base in the tens of thousands.
From there, three starter setups cover almost everyone. A minimal setup is the cover, the scraper and the grease cup liners, which together stop your griddle from deteriorating and cut your cleanup time to nothing. A breakfast setup adds the silicone utensil mat, the thin hamburger spatula for eggs, and the square basting cover for finishing. A burger setup adds the EWFEN kit or the Grilliance kit for the press and patty maker, then a wide spatula and a scraper on the side.
Whichever route you take, check fit before you order, dry every stainless tool after washing, and cover the griddle the night you finish cooking. Those three habits matter more than any single product on this list. If you are still deciding, our [GPS system accessories guide](https://www.nskn.net/best-gps-system-accessories/) covers another category where the same fit and durability logic applies.