Do You Put Oil on a Blackstone Griddle Before Cooking?

Cooking on a Blackstone griddle offers a unique and flavorful experience, but you might wonder if you should put oil on it before you start. Understanding the role of oil can help you achieve the perfect sear and prevent food from sticking.

Whether you’re grilling veggies or sizzling up breakfast, knowing when and how to use oil on your griddle makes a big difference. This guide will clear up the confusion so you can cook confidently every time.

Understanding the Blackstone Griddle Surface

The Blackstone griddle surface features distinct properties that influence cooking techniques. Knowing its material and how to prepare it ensures optimal food release and even cooking.

Material and Nonstick Properties

The Blackstone griddle surface consists of cold-rolled steel, designed for durability and heat retention. Unlike traditional nonstick coatings, this steel surface relies on seasoning to develop natural nonstick qualities. You gradually build a patina through repeated oil application and heat exposure, which minimizes food sticking. Understanding this material helps you avoid harsh detergents that strip seasoning and reduce the surface’s effectiveness.

Why Surface Preparation Matters

Proper surface preparation enhances cooking results and extends griddle lifespan. You must clean the griddle after every session and apply a thin layer of oil before cooking to maintain seasoning. This layer acts as a barrier between food and steel, preventing rust and food adhesion. Preparing the surface also promotes even heat distribution, which affects searing and browning. Skipping oil application risks uneven cooking and sticking problems.

Do You Put Oil on a Blackstone Griddle Before Cooking?

Applying oil on your Blackstone griddle before cooking improves performance and food quality. The process supports seasoning, prevents sticking, and ensures even heat distribution.

Benefits of Using Oil on the Griddle

• Enhances the nonstick surface by maintaining the seasoning layer on cold-rolled steel.
• Reduces food sticking, making flipping and turning easier.
• Promotes even heat transfer across the cooking area, preventing hotspots.
• Improves browning and searing for meats, vegetables, and eggs.
• Protects the griddle surface from rust by creating a moisture barrier after each use.

When You Might Skip Adding Oil

• Cooking fatty foods, like bacon or sausages, which release enough natural oils.
• Using a non-stick cooking spray designed for high-heat griddles may reduce oil need.
• When reheating previously cooked or lightly oiled foods, oil application might be unnecessary.
• After thorough seasoning and during consecutive cooking sessions, a thin residual oil layer might suffice without adding more.

Types of Oil Suitable for Blackstone Griddles

Choosing the right oil impacts cooking performance and the griddle’s seasoning. Oils with high smoke points work best to withstand the griddle’s heat without burning.

High Smoke Point Oils

Use oils with smoke points above 400°F to prevent burning and maintain flavor. Examples include:

• Avocado oil (smoke point around 520°F)
• Grapeseed oil (smoke point near 420°F)
• Canola oil (smoke point about 400°F)
• Peanut oil (smoke point near 450°F)

These oils promote even heating and form a durable seasoning layer. They also reduce the chance of food sticking or developing burnt residues on the griddle surface.

Oils to Avoid

Avoid oils with low smoke points to prevent smoking, burning, and ruining the seasoning. Examples include:

• Olive oil (smoke point around 375°F)
• Flaxseed oil (smoke point roughly 225°F)
• Butter or margarine (contains milk solids that burn quickly)

Using these oils risks creating sticky buildup on your Blackstone griddle and can produce unpleasant flavors. Stick to high smoke point oils for clean, efficient cooking and longer griddle life.

How to Properly Apply Oil on a Blackstone Griddle

Proper oil application protects your Blackstone griddle and boosts cooking performance. Follow precise steps before initial use and maintain seasoning through regular oiling after each session.

Steps Before First Use

Season your Blackstone griddle before the first cook by warming it to high heat for 10-15 minutes. After the surface reaches temperature, apply a thin, even layer of high smoke point oil—like avocado or canola—using a rag or paper towel. Spread the oil thoroughly across the entire cooking surface to prevent patchy seasoning. Allow the oil to smoke slightly, then turn off the heat and let the griddle cool. Repeat this process 2-3 times to build a durable, nonstick seasoning layer.

Ongoing Maintenance and Reapplication Tips

Clean the griddle surface with a scraper or spatula after each use to remove food residues. Once cooled, wipe the surface with a thin coat of oil using a cloth; this replenishes the seasoning and prevents rust. Apply oil evenly, covering the entire cooking area, especially focusing on spots where seasoning may wear. Avoid heavy oil application, as excess oil can lead to sticky buildup. Maintain this routine after every cooking session to ensure consistent nonstick performance and prolong the griddle’s lifespan.

Conclusion

Using oil on your Blackstone griddle isn’t just about preventing food from sticking—it’s key to unlocking great flavor and even cooking. By choosing the right oil and applying it properly, you protect your griddle while enhancing its performance.

Keep your seasoning strong and your surface well-maintained with regular oiling and cleaning. This simple step ensures your griddle stays rust-free and ready for every meal you want to cook. With the right care, your Blackstone griddle will deliver delicious results every time.