Using olive oil on a Blackstone griddle is generally not recommended for high-heat cooking because of its low smoke point.
While you can use a touch of olive oil for very low-heat tasks or as a finishing touch, oils with higher smoke points are far better choices for griddling.
TL;DR: Using Olive Oil on Your Blackstone
- Olive oil has a low smoke point, meaning it burns easily at high griddle temperatures.
- Burning oil creates smoke, off-flavors, and a sticky residue on your griddle.
- For most griddling, opt for oils like avocado, grapeseed, or canola, which handle high heat well.
- You can use a small amount of olive oil for very low-heat cooking or as a flavorful finish.
- Always prioritize your griddle’s seasoning and use oils that support its longevity.
Can You Use Olive Oil On A Blackstone Grill?
No, you generally should not use olive oil for cooking on a Blackstone grill, especially at medium to high temperatures. It will likely burn, smoke, and leave a bitter taste on your food.
The Smoke Point Problem: Why Olive Oil Falls Short
Every cooking oil has a “smoke point.” This is the temperature at which the oil starts to break down, smoke, and burn. When oil reaches its smoke point, it can impart a burnt, acrid flavor to your food. It also creates unwanted smoke in your cooking area. We found that Blackstone griddles get very hot, often exceeding the smoke point of olive oil.
What Happens When Olive Oil Burns?
When you put olive oil on a hot Blackstone surface, it quickly heats up past its smoke point. You’ll see a lot of smoke. Your food might get a scorched taste. It can also leave a sticky, difficult-to-clean residue on your griddle surface, which isn’t good for your seasoning.
Understanding Oil Smoke Points for Your Griddle
Different oils handle heat in different ways. Some oils are perfect for searing; others are better for light sautéing or salad dressings. Many experts say knowing your oil’s smoke point is key for successful cooking (Cleveland Clinic).
| Oil Type | Approximate Smoke Point | Best Use on Blackstone? |
|---|---|---|
| Extra Virgin Olive Oil | 325-375°F (160-190°C) | No (too low for most griddling) |
| Virgin Olive Oil | 390°F (199°C) | No (still too low for most) |
| Light/Refined Olive Oil | 465°F (240°C) | Better, but still risky for high heat |
| Canola Oil | 400°F (204°C) | Yes (good all-rounder) |
| Vegetable Oil | 400-450°F (204-232°C) | Yes (common choice) |
| Grapeseed Oil | 420°F (215°C) | Yes (great for high heat) |
| Avocado Oil | 520°F (271°C) | Yes (excellent for very high heat) |
| Blackstone Griddle Seasoning & Cast Iron Conditioner | Very High (designed for griddles) | Yes (ideal for seasoning and cooking) |
Better Alternatives for Your Blackstone Grill
Since your Blackstone griddle gets hot, you need oils that can withstand the heat. Using the right cooking oil helps preserve your griddle’s seasoning. We found that the following oils are much better choices:
- Avocado Oil: With a smoke point over 500°F, this is a champion for high-heat cooking. It’s neutral in flavor and perfect for searing.
- Grapeseed Oil: Another great option for high heat, around 420°F. It has a light taste and performs well.
- Canola Oil: A common and affordable choice with a smoke point around 400°F. It’s good for most griddling tasks.
- Vegetable Oil: Similar to canola, it’s a blend often containing soybean or corn oil, with a good smoke point for griddling.
- Blackstone Griddle Seasoning and Cast Iron Conditioner: These products are specifically made for your griddle. They are ideal for both seasoning and cooking, offering excellent heat tolerance.
Why Seasoning Matters on a Blackstone
Your griddle’s seasoning is a non-stick layer. It’s built up by applying thin coats of high smoke point oil and heating it. Using oils that burn easily, like olive oil, can damage this vital layer. It can make food stick and rust more likely.
When Might a Touch of Olive Oil Be Okay?
There are rare cases where a tiny bit of olive oil might work. If you’re cooking something very delicate at the absolute lowest heat setting, like warming tortillas or lightly toasting bread, a small drizzle of light olive oil could be fine. However, it’s always safer to stick with oils designed for higher heat. Think of it as a finishing touch rather than a primary cooking oil.
Tips for Choosing the Right Griddle Oil
Making the best choice for your griddle is simple. Look for oils with high smoke points. Also, consider the flavor profile if it matters for your dish. Here’s a quick checklist:
- Check the Smoke Point: Aim for 400°F or higher.
- Consider Flavor: Neutral oils are great for versatile cooking.
- Think About Cost: Some high-smoke-point oils are more expensive.
- Look for Refined Oils: Refined oils usually have higher smoke points than unrefined versions.
- Prioritize Griddle Health: Choose oils that protect your seasoning.
What if I Accidentally Used Olive Oil?
Don’t panic if you’ve used olive oil once or twice. If it burned, you’ll see black residue and some smoke. Let your griddle cool. Then, scrape off any burnt bits. You might need to give it a good clean with warm water and a scrub pad. After cleaning, apply a thin layer of a high smoke point oil and heat it. This will help restore your seasoning.
Maintaining Your Griddle for Longevity
Proper maintenance is key for a Blackstone. After each use, scrape off food debris. Wipe it down with a paper towel. Apply a very thin layer of cooking oil, like canola or Blackstone brand oil, to protect the surface. This keeps it seasoned and ready for your next cookout. Think of it as giving your griddle a little spa treatment.
Conclusion
While olive oil is fantastic for salads and low-temperature cooking, it’s generally not the best match for your Blackstone griddle. Its low smoke point makes it prone to burning, leading to smoke and unpleasant flavors. For the best results and to maintain your griddle’s seasoning, stick with oils like avocado, grapeseed, canola, or vegetable oil. Your griddle and your taste buds will thank you for making the wise choice!
FAQs
Can I use extra virgin olive oil for seasoning a Blackstone griddle?
No, extra virgin olive oil is not suitable for seasoning a Blackstone griddle. Its low smoke point means it will burn and create a sticky, uneven layer rather than a durable, non-stick seasoning. Use oils with very high smoke points, like flaxseed oil or specific Blackstone seasoning conditioner, for the initial seasoning process.
What is the ideal oil for cooking eggs on a Blackstone griddle?
For cooking eggs on a Blackstone, a neutral oil with a good smoke point is ideal. Canola oil, vegetable oil, or a light coating of avocado oil work wonderfully. They help the eggs cook evenly without sticking and won’t impart strong flavors.
Does using the wrong oil damage my Blackstone griddle permanently?
Using the wrong oil, like olive oil at high heat, won’t typically cause permanent damage. However, it can temporarily mess up your griddle’s seasoning, making food stick and requiring extra cleaning. You can usually fix this by cleaning the griddle thoroughly and reapplying a fresh layer of high-smoke-point oil to re-season it.
Can I mix olive oil with a higher smoke point oil for griddling?
Mixing olive oil with a higher smoke point oil isn’t recommended as a general practice for griddling. The olive oil component will still reach its smoke point and burn, affecting the overall performance of the oil blend. It’s best to use a single oil that is suitable for the cooking temperatures you plan to use.
Is it ever safe to add olive oil to food after it’s cooked on the Blackstone?
Yes, absolutely! Drizzling a good quality extra virgin olive oil onto your food after it has come off the hot griddle is a fantastic way to add flavor and richness. This allows you to enjoy the taste of olive oil without exposing it to the high temperatures that would cause it to burn.
