Best Oil to Use on a Blackstone Griddle
If you own a Blackstone griddle, choosing the right oil makes a bigger difference than most people realize. The oil you use affects how well the griddle seasons, how food cooks, how much it smokes, and even how long the surface lasts. Many problems like sticky surfaces, uneven seasoning, or excessive smoke come down to one thing—the wrong oil at the wrong time.
So let’s talk honestly, like a real griddle owner would: what is the best oil to use on a Blackstone griddle?
Table of Contents
What Really Matters When Choosing an Oil – Best Oil to Use on a Blackstone Griddle
A Blackstone griddle operates at much higher temperatures than a normal pan. Because of that, the most important factor is smoke point—the temperature at which oil starts to burn instead of bonding to the steel.
Oils with high smoke points and neutral flavors perform best. They:
- season the steel properly
- don’t turn sticky
- don’t overpower food
- handle repeated high-heat cooks
That’s why not all kitchen oils are equal on a flat top.
Best Oils for Seasoning a Blackstone
Seasoning is where oil choice matters the most. The goal is to create a hard, protective layer that prevents rust and improves non-stick performance over time.
Avocado Oil
Avocado oil is one of the most reliable choices for seasoning. It has an extremely high smoke point and doesn’t leave behind odd flavors or residue. Many experienced Blackstone users stick with it long-term because it behaves consistently.
Grapeseed Oil
Grapeseed oil is another excellent option. It spreads easily, polymerizes well, and doesn’t interfere with food taste. It’s especially popular for people who want a lighter-feeling seasoning layer.
Canola or Vegetable Oil
These are budget-friendly and easy to find. They work well as long as you apply very thin layers and allow each layer to burn off fully. Many people successfully season their griddles using nothing else.
Blackstone Seasoning & Conditioner
Some owners prefer using the manufacturer’s own seasoning blend, especially for the first seasoning. It’s designed specifically for flat-top steel and removes guesswork for beginners.
Oils That Are Tricky for Seasoning
Some oils sound good but cause frustration during seasoning.
Extra virgin olive oil burns too quickly at seasoning temperatures and often leaves sticky patches.
Butter and bacon grease contain fats and additives that break down before bonding properly, which can lead to uneven seasoning and even rust if moisture gets trapped.
These oils are better saved for cooking, not for building the base layer.
Best Oil for Blackstone Griddle – Seasoning & Cooking Guide
Best Oils for Cooking on a Blackstone
Once your griddle is seasoned, you have more flexibility.
For high-heat cooking like burgers, steaks, stir-fry, or smash tacos, oils like avocado, grapeseed, or canola shine. They don’t smoke aggressively and allow food to sear properly.
For medium or lower heat cooking, light olive oil works well and adds a subtle flavor. It’s a solid choice for vegetables, eggs, or seafood—as long as the heat stays controlled.
Butter and bacon grease can absolutely be used for flavor once the griddle is well seasoned. Many Blackstone owners love using them for pancakes, breakfast foods, or finishing steaks, just not at extreme heat.
Why Thin Layers Matter More Than Oil Brand
One of the biggest mistakes people make is using too much oil. No matter how good the oil is, thick layers cause sticky buildup instead of smooth seasoning.
The best results come from:
- very thin coats
- full burn-off between layers
- patience
If the surface looks wet, it’s already too much.
Keeping the Surface Clean Between Cooks
Even the best oil won’t help if old residue builds up. Cleaning the surface while it’s warm keeps seasoning smooth and prevents carbon flakes from interfering with future cooks.
A flat-top griddle scraper makes this quick and prevents damage to the steel.
So, What’s the Best Oil Overall?
If we’re being practical and honest:
- For seasoning: avocado oil, grapeseed oil, canola/vegetable oil, or Blackstone’s own conditioner
- For cooking: avocado oil or grapeseed oil for high heat, light olive oil or butter for lower heat and flavor
There’s no single “magic oil.” The best oil is the one that matches what you’re doing at that moment.
Best Oil for Blackstone Griddle – Seasoning & Cooking Guide
Final Thoughts
The best oil to use on a Blackstone griddle isn’t about hype or brand names—it’s about smoke point, technique, and consistency. When you match the oil to the job, seasoning becomes easier, cooking improves, and your griddle gets better every time you use it.
Once you understand that, most Blackstone problems simply disappear.
