In general, vegetable-based oils are the recommended oils for seasoning a Blackstone griddle.<\/p>\n\n\n
Table of Contents<\/h2>\n\n- Why Is Seasoning Important?<\/a><\/li>\n
- Best Oils for Seasoning Your Blackstone Griddle<\/a><\/li>\n
- Oils and Other Stuff to Avoid When Seasoning Your Griddle<\/a><\/li>\n
- What Product Is Recommended by Blackstone?<\/a><\/li>\n
- What Is a Smoke Point Anyway?<\/a><\/li>\n
- Conclusion<\/a><\/li>\n
- FAQ<\/a><\/li><\/ul>\n\n
Why Is Seasoning Important?<\/h2>\n\n\n
Seasoning is important because it creates a protective layer of polymerized fat or oil on the surface of the griddle. This layer protects the griddle from rust<\/a><\/strong> and also prevents food from sticking to the surface. If you leave your griddle without seasoning it, you’ll most likely find that it rusts rather quickly. That is because most outdoor griddles are made of cold-rolled steel, which is fairly susceptible to rusting<\/a><\/strong>.<\/p>\n\n\n\nSo do some research and season your Blackstone griddle<\/a><\/strong> properly. This means evenly coating the entire surface of the griddle with oil and then heating it until it smokes. Repeat that process a few times and you’ll be good to go.<\/p>\n\n\nBest Oils for Seasoning Your Blackstone Griddle<\/h2>\n\n\n
As I mentioned in the first paragraph, there are a few different oils that people like to use for seasoning their Blackstone griddles. They all work pretty well, so it mostly comes down to personal preference.<\/p>\n\n\n\n
There are two recommendations I can make, however.<\/p>\n\n\n\n
\n- Use an oil with a high smoke point<\/li>\n\n\n\n
- Avoid using bacon grease for your first seasoning<\/a><\/strong><\/li>\n<\/ul>\n\n\n\n
Now let’s have a look at some of the most popular oils used for seasoning Blackstone griddles.<\/p>\n\n\n
Canola Oil<\/h3>\n\n\n
Canola oil is one of my personal favorites for seasoning Blackstone griddles. It has a very high smoke point. In fact, with a smoke point of 460 degrees Fahrenheit or 238 degrees Celsius, it’s one of the best oils you can use for both seasoning and high-heat cooking.<\/p>\n\n\n\n
Not only that, but canola oil is also great in that it’s readily available and it’s also relatively inexpensive.<\/p>\n\n\n\n
Some people get confused between canola oil and rapeseed oil. Canola oil and rapeseed oil are pretty much the same things. Canola is a group of rapeseed cultivars bred to have lower levels of erucic acid.<\/p>\n\n\n
Avocado Oil<\/h3>\n\n\n
Avocado oil<\/a><\/strong> is another good option for seasoning Blackstone griddles. It has an even higher smoke point than canola oil. Compared to canola oil, avocado oil is quite a bit more expensive and I am not sure it’s worth the extra money. I would rather keep the avocado oil for cooking and use the canola oil for seasoning.<\/p>\n\n\n\nAvocado oil is also considered very healthy. It’s high in monounsaturated fats and it’s also a good source of vitamins E and K. Of course, that’s gonna help with seasoning in any way, but it’s me trying to convince you to use this oil for cooking.<\/p>\n\n\n\n
One specialty of this oil is that it has a distinctive flavor that can enhance the flavor of your food and this flavor can sometimes get transferred from the seasoning as well.<\/p>\n\n\n
Sunflower Oil<\/h3>\n\n\n![\"Sunflower\"](\"https:\/\/freshairchef.com\/wp-content\/uploads\/2022\/07\/Sunflower.jpg\")
<\/figure>\n\n\n\nSunflower oil is made from pressing sunflower seeds. It has a high smoke point and it’s also pretty inexpensive. Sunflower oil is a good option for seasoning and can be a great alternative when canola oil is not available. It’s also a perfectly viable option for cooking thanks to its neutral taste.<\/p>\n\n\n
Extra Virgin Olive Oil<\/h3>\n\n\n
Extra virgin olive oil is the highest quality olive oil that you can buy. It’s made from pure, cold-pressed olives and it has a lower acidity level than other olive oils. While it can be used for seasoning<\/a><\/strong> I think it is a total waste of delicious oil. It also has a lower smoke point than regular olive oil.<\/p>\n\n\n\nI would recommend using a cheaper oil to turn it into carbon and keeping the extra virgin olive oil for cooking or drizzling over food.<\/p>\n\n\n
Olive Oil<\/h3>\n\n\n![\"Olive](\"https:\/\/freshairchef.com\/wp-content\/uploads\/2022\/07\/Olive-oil.jpg\")
<\/figure>\n\n\n\nRegular olive oil is another popular choice for seasoning Blackstone griddles. It’s a good option, but it doesn’t have as high of a smoke point as canola oil or avocado oil. It’s cheaper than extra virgin olive oil and doesn’t have such a strong flavor which is why it’s often preferred for high-heat cooking.<\/p>\n\n\n
Peanut Oil<\/h3>\n\n\n
Peanut oil is made from pressing peanut kernels. About 50% of the peanut kernel is fat. Peanut oil has a high smoke point and it’s not as expensive as avocado oil, making it a popular choice for seasoning.<\/p>\n\n\n\n
I’ve never used peanut oil for seasoning myself but I’m told it works great.<\/p>\n\n\n
Grape Seed Oil<\/h3>\n\n\n
Not to be confused with rapeseed oil which is a completely different thing. Grape seed oil is made from the seeds of grapes and it has a pretty high smoke point. Its flavor is not exactly neutral and it’s generally quite expensive which is not surprising given the source. Again, it’s a great oil but I’d reserve it for cooking purposes instead.<\/p>\n\n\n
Coconut Oil<\/h3>\n\n\n
Coconut oil is a white solid at lower room temperature but it melts quickly when heated. It doesn’t have the highest smoke point but can still be used for seasoning. It’s high in saturated fats so it’s not as healthy as some of the other oils on this list.<\/p>\n\n\n\n
Unrefined coconut oil is also said to give food a slight coconut flavor so it might be a good choice for some exotic dishes.<\/p>\n\n\n
Vegetable Oil<\/h3>\n\n\n
Vegetable oil is cheap and it’s usually not exactly the healthiest oil out there. Vegetable oil is a processed blend of different oils, so the smoke point can vary somewhat depending on the brand you buy. However, in general, the smoke point is pretty high. Does it matter that it’s cheap and does not have the best nutritional value? Nope, not for seasoning. You’re gonna burn it anyway.<\/p>\n\n\n
Oils and Other Stuff to Avoid When Seasoning Your Griddle<\/h2>\n\n\n
Some stuff is better left off your griddle for seasoning purposes. Here are a few examples.<\/p>\n\n\n
Flaxseed oil<\/h3>\n\n\n![\"Flax](\"https:\/\/freshairchef.com\/wp-content\/uploads\/2022\/07\/Flax-seed.jpg\")
<\/figure>\n\n\n\nThis might come as surprise because flaxseed oil is a popular choice among many people who season their griddles and pans. Even Blackstone themselves used to recommend this oil.<\/p>\n\n\n\n
The reason I don’t recommend using it is that there are way too many reports of flaxseed oil seasoning coming apart and flaking off in huge chunks. There are other reasons as well – it is a low smoke point oil and it’s way too expensive when compared to for example canola oil.<\/p>\n\n\n\n
Of course, if you want to, you can go ahead and try it yourself. However, be prepared to reseason your griddle if things go south.<\/p>\n\n\n
Bacon grease<\/h3>\n\n\n
I know, I know. Seasoning your griddle with bacon grease<\/a><\/strong> sounds amazing. But it’s not all it’s cracked up to be.<\/p>\n\n\n\nThe main reason I don’t recommend using bacon grease for seasoning is that it’s not pure fat. Bacon has a ton of salt and other stuff in it that can screw up the seasoning.<\/p>\n\n\n\n
Don’t let that discourage you from griddling some bacon<\/a><\/strong>, though. Just don’t use the grease for seasoning or at least the first couple of layers.<\/p>\n\n\nButter<\/h3>\n\n\n
Why Is Seasoning Important?<\/h2>\n\n\n
Seasoning is important because it creates a protective layer of polymerized fat or oil on the surface of the griddle. This layer protects the griddle from rust<\/a><\/strong> and also prevents food from sticking to the surface. If you leave your griddle without seasoning it, you’ll most likely find that it rusts rather quickly. That is because most outdoor griddles are made of cold-rolled steel, which is fairly susceptible to rusting<\/a><\/strong>.<\/p>\n\n\n\n So do some research and season your Blackstone griddle<\/a><\/strong> properly. This means evenly coating the entire surface of the griddle with oil and then heating it until it smokes. Repeat that process a few times and you’ll be good to go.<\/p>\n\n\n As I mentioned in the first paragraph, there are a few different oils that people like to use for seasoning their Blackstone griddles. They all work pretty well, so it mostly comes down to personal preference.<\/p>\n\n\n\n There are two recommendations I can make, however.<\/p>\n\n\n\n Now let’s have a look at some of the most popular oils used for seasoning Blackstone griddles.<\/p>\n\n\n Canola oil is one of my personal favorites for seasoning Blackstone griddles. It has a very high smoke point. In fact, with a smoke point of 460 degrees Fahrenheit or 238 degrees Celsius, it’s one of the best oils you can use for both seasoning and high-heat cooking.<\/p>\n\n\n\n Not only that, but canola oil is also great in that it’s readily available and it’s also relatively inexpensive.<\/p>\n\n\n\n Some people get confused between canola oil and rapeseed oil. Canola oil and rapeseed oil are pretty much the same things. Canola is a group of rapeseed cultivars bred to have lower levels of erucic acid.<\/p>\n\n\n Avocado oil<\/a><\/strong> is another good option for seasoning Blackstone griddles. It has an even higher smoke point than canola oil. Compared to canola oil, avocado oil is quite a bit more expensive and I am not sure it’s worth the extra money. I would rather keep the avocado oil for cooking and use the canola oil for seasoning.<\/p>\n\n\n\n Avocado oil is also considered very healthy. It’s high in monounsaturated fats and it’s also a good source of vitamins E and K. Of course, that’s gonna help with seasoning in any way, but it’s me trying to convince you to use this oil for cooking.<\/p>\n\n\n\n One specialty of this oil is that it has a distinctive flavor that can enhance the flavor of your food and this flavor can sometimes get transferred from the seasoning as well.<\/p>\n\n\n Sunflower oil is made from pressing sunflower seeds. It has a high smoke point and it’s also pretty inexpensive. Sunflower oil is a good option for seasoning and can be a great alternative when canola oil is not available. It’s also a perfectly viable option for cooking thanks to its neutral taste.<\/p>\n\n\n Extra virgin olive oil is the highest quality olive oil that you can buy. It’s made from pure, cold-pressed olives and it has a lower acidity level than other olive oils. While it can be used for seasoning<\/a><\/strong> I think it is a total waste of delicious oil. It also has a lower smoke point than regular olive oil.<\/p>\n\n\n\n I would recommend using a cheaper oil to turn it into carbon and keeping the extra virgin olive oil for cooking or drizzling over food.<\/p>\n\n\n Regular olive oil is another popular choice for seasoning Blackstone griddles. It’s a good option, but it doesn’t have as high of a smoke point as canola oil or avocado oil. It’s cheaper than extra virgin olive oil and doesn’t have such a strong flavor which is why it’s often preferred for high-heat cooking.<\/p>\n\n\n Peanut oil is made from pressing peanut kernels. About 50% of the peanut kernel is fat. Peanut oil has a high smoke point and it’s not as expensive as avocado oil, making it a popular choice for seasoning.<\/p>\n\n\n\n I’ve never used peanut oil for seasoning myself but I’m told it works great.<\/p>\n\n\n Not to be confused with rapeseed oil which is a completely different thing. Grape seed oil is made from the seeds of grapes and it has a pretty high smoke point. Its flavor is not exactly neutral and it’s generally quite expensive which is not surprising given the source. Again, it’s a great oil but I’d reserve it for cooking purposes instead.<\/p>\n\n\n Coconut oil is a white solid at lower room temperature but it melts quickly when heated. It doesn’t have the highest smoke point but can still be used for seasoning. It’s high in saturated fats so it’s not as healthy as some of the other oils on this list.<\/p>\n\n\n\n Unrefined coconut oil is also said to give food a slight coconut flavor so it might be a good choice for some exotic dishes.<\/p>\n\n\n Vegetable oil is cheap and it’s usually not exactly the healthiest oil out there. Vegetable oil is a processed blend of different oils, so the smoke point can vary somewhat depending on the brand you buy. However, in general, the smoke point is pretty high. Does it matter that it’s cheap and does not have the best nutritional value? Nope, not for seasoning. You’re gonna burn it anyway.<\/p>\n\n\n Some stuff is better left off your griddle for seasoning purposes. Here are a few examples.<\/p>\n\n\n This might come as surprise because flaxseed oil is a popular choice among many people who season their griddles and pans. Even Blackstone themselves used to recommend this oil.<\/p>\n\n\n\n The reason I don’t recommend using it is that there are way too many reports of flaxseed oil seasoning coming apart and flaking off in huge chunks. There are other reasons as well – it is a low smoke point oil and it’s way too expensive when compared to for example canola oil.<\/p>\n\n\n\n Of course, if you want to, you can go ahead and try it yourself. However, be prepared to reseason your griddle if things go south.<\/p>\n\n\n I know, I know. Seasoning your griddle with bacon grease<\/a><\/strong> sounds amazing. But it’s not all it’s cracked up to be.<\/p>\n\n\n\n The main reason I don’t recommend using bacon grease for seasoning is that it’s not pure fat. Bacon has a ton of salt and other stuff in it that can screw up the seasoning.<\/p>\n\n\n\n Don’t let that discourage you from griddling some bacon<\/a><\/strong>, though. Just don’t use the grease for seasoning or at least the first couple of layers.<\/p>\n\n\nBest Oils for Seasoning Your Blackstone Griddle<\/h2>\n\n\n
\n
Canola Oil<\/h3>\n\n\n
Avocado Oil<\/h3>\n\n\n
Sunflower Oil<\/h3>\n\n\n
<\/figure>\n\n\n\nExtra Virgin Olive Oil<\/h3>\n\n\n
Olive Oil<\/h3>\n\n\n
<\/figure>\n\n\n\nPeanut Oil<\/h3>\n\n\n
Grape Seed Oil<\/h3>\n\n\n
Coconut Oil<\/h3>\n\n\n
Vegetable Oil<\/h3>\n\n\n
Oils and Other Stuff to Avoid When Seasoning Your Griddle<\/h2>\n\n\n
Flaxseed oil<\/h3>\n\n\n
<\/figure>\n\n\n\nBacon grease<\/h3>\n\n\n
Butter<\/h3>\n\n\n