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Also, you should always use oil that has a neutral flavour so that it doesn't change the original taste of your food. Here is a list of the most popular oils to season Blackstone griddle. Avocado Oil. Avocado oil is considered a very good choice for flat-top cooking. It is also my favourite oil because of its high smoke point which is 520°F.
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Made with plant-based ingredients like avocado oil and glycerin, this seasoning oil is a must-have for any cast iron enthusiast. This oil works great, better than avocado and other oils. Season your new griddle with this oil and cook a few times. Just keep it dry and reseason after each cooking and cleaning.
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Basically, seasoning is applying oil to the griddle top, spreading it around, wiping off the excess, heating it and allowing it to form a non-stick blackened coating on your cooking surface. Regular cooking will provide much of the necessary seasoning. The Blackstone griddle tops come coated with rust protective oil from the factory.
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Best Oil to Season a Blackstone Griddle. The most important thing you need for seasoning your new griddle is an oil with a high smoke point. In short, this means they can withstand high temperatures without burning. When seasoning, oils undergo a process called polymerization, where the oil forms a firm coating on the griddle surface.
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Use a pair of tongs and paper towel that has been folded a few times to spread the oil evenly. Turn the griddle back up to high. The oil will eventually start to smoke ("smoking point") in 20-30 minutes. Once the smoke stops, turn off the griddle, let it cool for appx. 10 minutes and repeat steps #2 - #6 about 2 to 3 times.
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When cooking on a griddle, having a well-seasoned surface leads to the best and tastiest results. There are plenty of excellent options for seasoning a Blackstone griddle, including canola oil, vegetable oil, flaxseed oil, avocado oil, coconut oil, grapeseed oil, and my personal favorite, extra virgin olive oil.
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Apply a thin coating of high smoke point oil like grapeseed or avocado oil over the entire cook surface. Turn the burners to low and let it heat for 10-15 minutes. Turn burners to high for another 10-15 minutes. Allow to cool and do 2-3 more rounds of oiling, heating and cooling.
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Blackstone's top recommendations: canola oil, vegetable oil, and shortening. Use oils with high smoke points (400-450°F) for effective seasoning. Avoid olive oil for high-heat seasoning due to its lower smoke point. Avocado oil (520°F) creates a durable, non-stick surface. Grapeseed oil (420°F) is versatile and offers a light flavor.
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To season your Blackstone griddle, start by cleaning the surface. Then, heat it and apply a thin layer of cooking oil like avocado oil. Allow the oil to smoke and darken, creating a non-stick surface. Repeat the process a few times for best results.
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Let's get started! The best oils to use on a Blackstone griddle are canola and avocado oil. Canola oil is inexpensive, has a neutral flavor, and a relatively high smoke point and is perfect for everyday cooking. Avocado oil is somewhat pricier, has a richer flavor, and has a very high smoke point which makes it great for cooking over high heat.
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Avocado Oil: When it comes to choosing the healthiest oil for Blackstone griddle, avocado oil stands out as a top contender. Avocado oil is one of the delicious, nutritious, and healthy options to use. It is made from the goodness of ripe avocado flesh and is known for its high smoke point. All these features make it an excellent choice as the.
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Olive Oil. Use paper towels to spread the oil evenly on the surface. Use tongs or heat-resistant gloves to avoid burning yourself. Make sure there aren't any thick oil puddles or dry spots. Use the paper towel as if you're trying to wipe all the oil off of the griddle surface. That's how thin your oil layer should be.
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Avocado Oil. Avocado oil is pricier, but many outdoor cooking enthusiasts swear by it for their Blackstone griddle seasoning. It consists primarily of unsaturated fats for efficient polymerization, and the high smoke point makes it comfortable to use on the red-hot griddle surface.