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Choosing the right oil for griddle cooking can make the difference between a perfectly seared steak and a smoky, bitter mess. Whether you're a seasoned Blackstone owner or just getting started, understanding smoke points, flavor profiles, and durability is essential. In this guide, we'll break down the best oils for your griddle, explain why high smoke point oils matter, and show you how to keep your cooking surface in top shape with the right products.

Why Oil Choice Matters on a Griddle

Your griddle is a large, flat cooking surface that relies on even heat distribution and a non-stick layer. The oil you use affects everything from the crust on your smash burgers to the longevity of your seasoning. Using an oil with a low smoke point can lead to burnt residue, off-flavors, and a sticky surface. On the other hand, the right oil enhances browning, prevents sticking, and protects your griddle from rust.

For Blackstone griddles, the goal is typically to use oils with a smoke point above 400°F (204°C), since you'll often cook at medium-high to high heat. Oils like avocado, grapeseed, and refined coconut are excellent choices. Let's dive into the specifics.

Top Oils for Griddle Cooking

1. Avocado Oil

Smoke point: 520°F (271°C)
Flavor: Neutral, buttery
Best for: High-heat searing, seasoning, and everyday cooking

Avocado oil is widely considered the best oil for Blackstone griddle cooking. Its exceptionally high smoke point means it can handle the hottest searing without breaking down. It's rich in monounsaturated fats and vitamin E, making it a heart-healthy option. Because its flavor is neutral, it won't compete with your ingredients—perfect for everything from eggs to stir-fries. Many griddle enthusiasts use avocado oil for initial seasoning and regular maintenance.

2. Grapeseed Oil

Smoke point: 420°F (216°C)
Flavor: Light, clean
Best for: Medium-high heat cooking, stir-fries, and seasoning

Grapeseed oil is another top contender. It has a high smoke point and a very mild taste, making it versatile. It's often used in commercial kitchens because it's affordable and performs well. However, some people note that it can be a bit thinner than avocado oil, so you may need to apply it more frequently during long cooking sessions.

3. Refined Coconut Oil

Smoke point: 400°F (204°C)
Flavor: Neutral (refined), slightly sweet
Best for: Stir-fries, pancakes, and griddle baking

Refined coconut oil (not virgin) has a higher smoke point and a neutral flavor. It's a solid at room temperature but melts quickly on the griddle. Some users love it for its ability to create a non-stick surface, especially for delicate items like fish or eggs. It's also a popular choice for griddle seasoning because it polymerizes well.

4. Canola Oil

Smoke point: 400°F (204°C)
Flavor: Neutral
Best for: Budget-friendly everyday cooking

Canola oil is a common pantry staple and works fine on a griddle, especially if you're on a budget. It has a moderate smoke point and neutral taste. However, it's less stable at very high heat than avocado or grapeseed oil, so you may notice more smoking during intense searing. It's a decent choice for low-to-medium heat cooking.

5. Vegetable Oil (Blend)

Smoke point: 400–450°F (204–232°C) depending on blend
Flavor: Neutral
Best for: General use, but watch for additives

Vegetable oil is a blend of various oils (often soybean, corn, or palm). It's affordable and widely available, but quality varies. Some blends contain additives that can create sticky residue. If you choose vegetable oil, look for a pure blend with no added flavors.

Oils to Avoid on a Griddle

Not all oils are created equal. Avoid these for high-heat griddle cooking:

• Extra Virgin Olive Oil – Smoke point around 375°F (191°C). It burns easily, creating bitter smoke and sticky residue.
• Butter – Smoke point around 350°F (177°C). Great for flavor but not for high-heat cooking; use it only for finishing or low-heat tasks.
• Flaxseed Oil – Often used for seasoning, but its smoke point is around 225°F (107°C). It polymerizes well for initial seasoning but shouldn't be used for cooking.
• Unrefined Coconut Oil – Smoke point around 350°F (177°C). It will smoke and burn at high heat.

How to Season Your Griddle with the Right Oil

Seasoning creates a protective, non-stick layer on your griddle. Here's a quick method using a high smoke point oil like avocado or grapeseed:

1. Clean the griddle thoroughly with warm water and a scraper.
2. Dry completely and heat the griddle on high until it starts to smoke lightly.
3. Apply a thin layer of oil using a paper towel or cloth. Use tongs to avoid burns.
4. Let the oil smoke off until the surface looks dry and shiny.
5. Repeat 3-5 times for a robust seasoning.

Once seasoned, maintain it by applying a light coat of oil after each use. For best results, consider using the Stir & Pour Mixer to evenly distribute oil across the griddle during cooking—it makes applying oil for stir-fries or seasoning a breeze.

Comparing Smoke Points of Popular Griddle Oils

Oil	Smoke Point (°F)	Flavor	Best Use
Avocado Oil	520	Neutral, buttery	Searing, seasoning, all-purpose
Grapeseed Oil	420	Light, clean	Stir-fries, medium-high heat
Refined Coconut Oil	400	Neutral, slightly sweet	Delicate foods, seasoning
Canola Oil	400	Neutral	Budget cooking, low-medium heat
Vegetable Oil (blend)	400–450	Neutral	General use (check quality)
Extra Virgin Olive Oil	375	Fruity, peppery	Not for high-heat griddle

Practical Tips for Using Oil on Your Griddle

Don't Over-Oil

Applying too much oil can cause pooling, which leads to uneven cooking and excessive smoke. Use a thin, even layer—just enough to coat the surface.

Preheat Before Adding Oil

Always preheat your griddle first, then add oil. This helps the oil spread evenly and prevents it from soaking into cold metal.

Use a Squeeze Bottle or Mixer

For precision, use a squeeze bottle or the Stir & Pour Mixer to control oil flow. This is especially handy for stir-fries where you need to add oil in stages.

Clean Between Uses

After cooking, scrape off food residue, wipe with a damp cloth, and apply a thin layer of oil to protect the surface until next time. A good cover helps keep dust and moisture away—check out the 36" Classic Griddle Cover for a snug fit.

Frequently Asked Questions

Can I use olive oil on a Blackstone griddle?

Extra virgin olive oil is not recommended for high-heat griddle cooking because of its low smoke point. However, you can use light or refined olive oil (with a higher smoke point around 465°F) if you prefer the flavor.

What oil is best for seasoning a Blackstone griddle?

Avocado oil is the top choice due to its high smoke point and neutral flavor. Some also use flaxseed oil for initial seasoning, but it's not ideal for cooking afterward.

How often should I re-season my griddle?

Re-season every 1-2 months, or whenever you notice food starting to stick or the surface looking dull. Regular maintenance with a high smoke point oil keeps it non-stick.

Conclusion & Call to Action

Choosing the best oil for griddle cooking is simple once you understand smoke points and flavor. Avocado oil is the gold standard for high-heat versatility, while grapeseed and refined coconut oil are excellent alternatives. Remember to season your griddle properly and use tools that make oil application easy. For a convenient way to add oil during cooking, try the Stir & Pour Mixer—it's designed to help you control portions and reduce mess. Explore our full range of griddle accessories to elevate your outdoor cooking experience today.