A Complete Guide to the Best Oils for Your Blackstone Griddle
One of the first things I had to learn when I bought my griddle was what kind of oil to use. It was obvious that in order to avoid having food to stick to the surface, you have to provide lubrication – but I was clueless about which kind to use. I want to share with you what I’ve learned and which oils I use to get the best results on my Blackstone griddle. I regularly use three different kinds of oil:
- Canola Oil
- Olive Oil
- Coconut Oil
Now, keep in mind, all oil has the same amount of calories, 120 per Tbsp., so my choices are based on cooking temperature and flavor. When you cook with oil that’s been heated past its smoke point, you do more than add a burnt flavor to foods. There are many beneficial nutrients and phytochemicals found in many unrefined oils and they are destroyed when the oil is overheated. Here’s what I use and when:
Canola Oil
I use this type of oil the most on the griddle. It has the highest smoke point (meaning the temperature at which an oil starts to burn and smoke). It’s fairly thin and versatile. Canola oil has a smoke point of 400 degrees Fahrenheit and has a very neutral flavor. This is the ideal all-around choice for maintaining your griddle surface as well as cooking almost anything.
Olive Oil
With a smoke point of about 375 degrees Fahrenheit, I tend to lean on this oil when I’m cooking at a medium or medium high heat and when I want to add more flavor to the dish. It’s a little thicker consistency than canola oil. It’s also my number one choice for marinades and sauteing veggies.
Coconut Oil
The smoke point for coconut oil is about 350 degrees Fahrenheit, so I typically only use this when I’m cooking fruit because it’s done at lower temperatures, and the coconut oil pairs well with sweet foods. It’s much thicker than the other oils.
I definitely encourage you to experiment with different types and brands of oil to find what works best for you and your style of cooking.
