The Blackstone griddle has revolutionized outdoor cooking, offering a versatile and expansive surface perfect for everything from breakfast pancakes to stir-fries. As you embark on your griddling journey, one question inevitably arises: can you use olive oil on a Blackstone? The answer, like a perfectly seared steak, isn’t quite as straightforward as you might think. Let’s delve into the world of oils and griddles to uncover the truth.
Understanding Oil and Smoke Points
The key to understanding whether olive oil is suitable for your Blackstone lies in comprehending the concept of smoke points. The smoke point of an oil is the temperature at which it begins to break down and produce smoke, releasing potentially harmful compounds and negatively impacting the flavor of your food.
When an oil is heated beyond its smoke point, it not only creates an unpleasant acrid taste but also releases free radicals, which are unhealthy. The smoke itself can also be irritating to the eyes and respiratory system.
Olive Oil Varieties and Their Smoke Points
Not all olive oils are created equal. Different varieties have different smoke points, which significantly affects their suitability for high-heat cooking on a Blackstone griddle.
Extra virgin olive oil (EVOO), the most common type, has a relatively low smoke point, typically around 375°F (190°C). This is because EVOO contains more free fatty acids and natural compounds that are more prone to burning.
Refined olive oil, on the other hand, has a higher smoke point, usually around 465°F (240°C). This is due to the refining process, which removes some of the impurities and free fatty acids.
Olive oil blends often have varying smoke points depending on the other oils included in the blend. It’s crucial to check the label to determine the specific smoke point of the blend.
The Blackstone Griddle and Heat Considerations
Blackstone griddles are known for their ability to reach and maintain high temperatures. Depending on the model and the burner settings, the surface can easily exceed 400°F (204°C), especially in the center.
Therefore, using an oil with a low smoke point on a Blackstone can quickly lead to smoking, burning, and undesirable flavors. It’s essential to choose an oil that can withstand the high heat without breaking down.
Ideal Oils for Blackstone Griddles
Considering the heat generated by a Blackstone, it’s generally recommended to use oils with higher smoke points. These oils are less likely to smoke, burn, and negatively affect the taste of your food.
Some excellent choices for your Blackstone griddle include:
- Refined Olive Oil: As mentioned earlier, refined olive oil has a significantly higher smoke point than EVOO, making it a more suitable option.
- Avocado Oil: Avocado oil boasts a very high smoke point, typically around 520°F (271°C), making it an excellent choice for high-heat griddling.
- Canola Oil: Canola oil is another affordable option with a smoke point of around 400°F (204°C).
- Vegetable Oil: Vegetable oil is a general term for a blend of different oils and often has a smoke point around 400-450°F (204-232°C).
- Grapeseed Oil: Grapeseed oil has a smoke point of around 420°F (216°C) and a neutral flavor profile.
When Can You Use Olive Oil on a Blackstone?
While it’s generally advised against using extra virgin olive oil for high-heat cooking on a Blackstone, there are specific scenarios where it can be acceptable.
If you’re cooking at lower temperatures, such as when making pancakes or warming tortillas, EVOO may be suitable. However, it’s crucial to monitor the temperature and ensure the oil doesn’t start to smoke.
EVOO can also be used as a finishing oil to add flavor after the food has been cooked. Drizzling a small amount of EVOO over vegetables or meat after they’re removed from the griddle can enhance their taste without risking burning the oil.
Using Olive Oil for Seasoning a Blackstone
Seasoning a Blackstone griddle is crucial to create a non-stick surface and prevent rust. While some people use olive oil for this purpose, it’s not the most effective option.
Oils with higher smoke points, like those listed above, are better suited for seasoning because they can withstand the high heat required to polymerize the oil and create a durable, non-stick coating.
If you choose to use olive oil for seasoning, apply a very thin layer and heat the griddle to a moderate temperature. Be prepared for some smoking and potentially a less durable seasoning compared to using higher smoke point oils.
Practical Tips for Using Oil on Your Blackstone
Regardless of the type of oil you choose, there are several practical tips to keep in mind when using it on your Blackstone griddle:
- Use the Right Amount: Avoid pouring excessive amounts of oil onto the griddle. Too much oil can lead to splattering and uneven cooking. A light coating is usually sufficient.
- Control the Heat: Monitor the temperature of your griddle and adjust the burners as needed to prevent the oil from smoking or burning.
- Use a Squeeze Bottle: A squeeze bottle allows for precise application of oil, minimizing waste and preventing spills.
- Clean Your Griddle Regularly: After each use, clean your Blackstone thoroughly to remove any food residue or burnt oil. This will help maintain the non-stick surface and prevent unwanted flavors from transferring to your next meal.
- Consider Oil Sprayers: An oil sprayer can evenly distribute a thin layer of oil across the griddle surface, preventing pooling and ensuring consistent cooking.
- Don’t Overcrowd the Griddle: Overcrowding the griddle can lower the temperature and cause food to steam instead of sear properly. Cook in batches to maintain optimal heat.
Maintaining Your Blackstone Griddle
Proper maintenance is essential for extending the life of your Blackstone griddle and ensuring optimal performance. This includes regular cleaning, seasoning, and storage.
After each use, scrape off any food residue with a metal spatula and wipe down the surface with a paper towel. For more stubborn residue, you can pour a small amount of water onto the hot griddle and scrape it clean.
After cleaning, apply a thin layer of oil to the surface to prevent rust and maintain the seasoning. Store your Blackstone in a dry place, preferably with a cover, to protect it from the elements.
Alternatives to Olive Oil for Specific Cooking Needs
Sometimes, even refined olive oil might not be the perfect choice for every dish on the Blackstone. Consider these alternatives based on the specific cooking application:
- Butter or Ghee: For lower-heat cooking like pancakes or eggs, butter or ghee (clarified butter) can add rich flavor. However, be mindful of their lower smoke points.
- Coconut Oil: Refined coconut oil has a moderately high smoke point and can impart a subtle sweetness to dishes. Unrefined coconut oil has a lower smoke point.
- Animal Fats: Lard or tallow (rendered beef fat) are excellent for searing meats and adding a robust, savory flavor. They have high smoke points and are often used in traditional cooking.
The Final Verdict on Olive Oil and Blackstone Griddles
So, can you use olive oil on a Blackstone griddle? The answer is nuanced. While extra virgin olive oil is generally not recommended due to its low smoke point, refined olive oil can be a suitable option for certain cooking applications.
However, for high-heat cooking and seasoning, oils with higher smoke points like avocado oil, canola oil, or vegetable oil are generally preferred. Ultimately, the best oil for your Blackstone will depend on your specific cooking needs and preferences. Always prioritize safety and flavor when making your choice. By understanding the properties of different oils and following the tips outlined above, you can enjoy delicious and perfectly cooked meals on your Blackstone griddle for years to come.
Can I use olive oil on my Blackstone griddle?
While you can technically use olive oil on a Blackstone griddle, it’s generally not recommended, especially for high-heat cooking. Olive oil has a relatively low smoke point (around 375°F), which means it will start to break down and release an unpleasant, acrid smoke at temperatures commonly reached on a Blackstone. This can not only affect the taste of your food but also create an unhealthy cooking environment due to the release of free radicals.
The best oils for a Blackstone griddle are those with high smoke points, such as avocado oil (around 520°F), canola oil (around 400°F), or refined coconut oil (around 450°F). These oils can withstand the higher temperatures of the griddle without smoking or breaking down, resulting in better-tasting food and a healthier cooking experience. If you absolutely must use olive oil, opt for light or refined olive oil, which has a slightly higher smoke point than extra virgin olive oil, and use it sparingly at lower heat settings.
What happens if olive oil smokes on my Blackstone griddle?
When olive oil smokes on your Blackstone griddle, it’s undergoing a process called oxidation. This breakdown releases acrolein, a substance that irritates the eyes and respiratory system, and potentially harmful free radicals. It also imparts a burnt, bitter taste to your food, ruining the intended flavors.
Beyond the taste and health concerns, repeatedly smoking oil can lead to a buildup of sticky, carbonized residue on your griddle surface. This residue is difficult to remove and can eventually affect the griddle’s performance and non-stick properties. Prevent smoking by using high-smoke point oils and controlling the heat on your Blackstone.
What type of olive oil is least likely to smoke on a Blackstone?
If you’re determined to use olive oil on your Blackstone, light or refined olive oil is the least likely to smoke compared to extra virgin olive oil. This is because refined olive oil undergoes processing that removes impurities and increases its smoke point, typically around 465°F, which is higher than extra virgin’s typical 375°F.
However, even refined olive oil is still less ideal than other high-smoke point oils like avocado or canola. Using it at high heat will still likely result in smoking, especially if the griddle surface isn’t evenly heated. Always monitor the oil closely and adjust the heat accordingly to prevent smoking and maintain food quality.
Are there any benefits to using olive oil on a Blackstone?
While not the optimal choice for high-heat cooking, there can be a few limited benefits to using olive oil sparingly on a Blackstone at lower temperatures. Olive oil provides a distinct flavor that some may enjoy, particularly when grilling vegetables or seafood. It also has a relatively high concentration of monounsaturated fats, which are considered healthy fats.
Moreover, a very thin layer of olive oil can potentially aid in seasoning the griddle surface and preventing rust if applied correctly after cleaning and cooling. However, other oils specifically designed for seasoning, like flaxseed oil, are generally preferred for this purpose due to their polymerization properties. Remember to use olive oil judiciously and avoid excessive heat to reap any potential benefits without the drawbacks of smoking and residue buildup.
How do I clean my Blackstone griddle if I accidentally smoked olive oil on it?
If you’ve accidentally smoked olive oil on your Blackstone griddle, the key is to clean it thoroughly to remove the burnt residue. Begin by scraping the surface with a metal spatula while the griddle is still warm (but not scalding hot). This will dislodge the majority of the carbonized buildup.
Next, pour a small amount of water onto the griddle surface and use the spatula to steam clean it. The steam will help loosen any remaining residue. Scrape again, then wipe the griddle clean with paper towels. If necessary, you can use a griddle cleaning brick or pumice stone for stubborn spots, but be gentle to avoid scratching the surface. Finally, re-season the griddle with a high-smoke point oil like avocado or canola oil to protect it and prevent rust.
Can I use olive oil-based cooking sprays on my Blackstone griddle?
Using olive oil-based cooking sprays on a Blackstone griddle is generally discouraged for a couple of reasons. Firstly, many cooking sprays contain propellants and other additives that can burn and create a sticky residue on the griddle surface, making it harder to clean and potentially affecting the taste of your food. Secondly, the thin layer of olive oil dispensed by the spray is more likely to overheat and smoke quickly, defeating the purpose of using a cooking oil.
Instead of using cooking sprays, it’s better to apply a small amount of high-smoke point oil directly to the griddle surface using a brush or oil dispenser. This allows you to control the amount of oil used and prevents the introduction of unwanted chemicals or residues. Remember, a little goes a long way when cooking on a Blackstone griddle, and choosing the right oil is essential for optimal results.
What are some alternatives to olive oil for seasoning my Blackstone griddle?
While olive oil can be used sparingly for seasoning a Blackstone griddle, there are better alternatives specifically designed for this purpose. Flaxseed oil is widely considered the best choice due to its high linolenic acid content, which allows it to polymerize and create a hard, durable, and non-stick layer on the griddle surface.
Other suitable alternatives include refined coconut oil, avocado oil, and even shortening. These oils have high smoke points and can form a protective layer when properly applied and heated. Regardless of the oil you choose, the key to successful seasoning is to apply a very thin layer, heat it to its smoke point, let it cool, and repeat the process several times. This creates a robust and non-stick cooking surface that will last for years to come.