Using the right oil is crucial for maintaining your Blackstone griddle and achieving the best cooking results. Extra virgin olive oil (EVOO) is a kitchen staple, but is it suitable for the high-heat environment of a Blackstone? This comprehensive guide explores the pros and cons of using EVOO on your griddle, provides alternatives, and offers tips for optimal griddle maintenance.
Understanding Extra Virgin Olive Oil
Extra virgin olive oil is prized for its flavor and health benefits. It’s made from pure, cold-pressed olives, retaining its natural antioxidants and nutrients. However, its delicate nature also makes it susceptible to heat degradation.
The Smoke Point Dilemma
The smoke point is the temperature at which an oil begins to break down and release acrid smoke. When oil reaches its smoke point, it not only affects the taste of your food but also releases potentially harmful compounds. Extra virgin olive oil typically has a smoke point between 350°F and 410°F.
Blackstone griddles, on the other hand, can easily reach temperatures exceeding 450°F, particularly during searing or high-heat cooking. This temperature range significantly exceeds the average smoke point of EVOO.
Flavor and Potential Residue
When EVOO is heated beyond its smoke point on a Blackstone griddle, the oil can break down, affecting the flavor of your food. It can impart a bitter or burnt taste, detracting from the overall culinary experience.
Furthermore, the residue left behind from overheated EVOO can be difficult to clean. It can polymerize (harden) on the griddle surface, creating a sticky, stubborn layer that affects the non-stick properties and requires more effort to remove.
The Cons of Using EVOO on a Blackstone
Several factors argue against using extra virgin olive oil on your Blackstone griddle:
- Low Smoke Point: Exceeding the smoke point leads to burnt flavors and unhealthy fumes.
- Potential Residue Buildup: Overheated EVOO can leave a sticky, difficult-to-remove residue.
- Cost Inefficiency: EVOO is relatively expensive, and using it for high-heat cooking where its flavor is diminished isn’t economical.
- Flavor Degradation: The delicate flavors of EVOO are lost when heated to high temperatures, negating its primary benefit.
Better Oil Alternatives for Your Blackstone Griddle
Given the drawbacks of using extra virgin olive oil, several alternatives are better suited for the high-heat environment of a Blackstone griddle.
Oils with Higher Smoke Points
- Avocado Oil: Avocado oil boasts one of the highest smoke points, around 520°F, making it an excellent choice for searing and high-heat cooking on a griddle. Its neutral flavor also ensures it won’t overpower the taste of your food.
- Refined Olive Oil: Unlike extra virgin olive oil, refined olive oil has a higher smoke point (around 465°F) due to the refining process which removes impurities. While it lacks the intense flavor of EVOO, it’s a more stable option for griddling.
- Canola Oil: Canola oil is another affordable and versatile option with a smoke point of around 400°F. Its neutral flavor makes it suitable for various dishes.
- Peanut Oil: Peanut oil has a high smoke point (around 450°F) and adds a subtle nutty flavor to food. It’s a popular choice for Asian-inspired dishes and stir-fries.
- Coconut Oil (Refined): Refined coconut oil has a high smoke point (around 450°F) and a neutral flavor, unlike virgin coconut oil.
Animal Fats
Animal fats like tallow or lard are excellent choices for Blackstone griddles, providing a rich flavor and high smoke point.
- Tallow: Rendered beef fat (tallow) has a high smoke point and imparts a distinct, savory flavor. It’s ideal for cooking burgers, steaks, and other meats.
- Lard: Rendered pork fat (lard) is another excellent option, offering a high smoke point and a subtle flavor that complements many dishes.
How to Season Your Blackstone Griddle
Proper seasoning is crucial for creating a non-stick surface and protecting your Blackstone griddle from rust.
The Initial Seasoning Process
- Clean the Griddle: Remove any manufacturing oils or residue with soap and water. Thoroughly dry the surface.
- Apply a Thin Layer of Oil: Use a high-smoke-point oil like avocado oil or refined olive oil. Apply a very thin, even layer using a lint-free cloth. Remember, less is more!
- Heat the Griddle: Turn the griddle on high heat until the oil begins to smoke and burn off.
- Repeat: Repeat the oiling and heating process several times (3-4 times) to build up a solid layer of seasoning. The griddle surface should turn a dark, even brown.
Maintaining Your Seasoning
- Clean After Each Use: Scrape off food debris immediately after cooking using a metal scraper.
- Apply a Thin Layer of Oil: After cleaning, apply a thin layer of oil to the griddle surface to prevent rust.
- Regular Use: The more you use your Blackstone, the better the seasoning will become.
Tips for Using Oil on Your Blackstone
- Use High-Smoke-Point Oils: Always prioritize oils with high smoke points to avoid burning and residue buildup.
- Apply Oil Sparingly: Using too much oil can lead to splattering and a greasy surface.
- Monitor the Temperature: Be mindful of the griddle’s temperature, especially when cooking delicate foods.
- Clean Regularly: Regular cleaning prevents residue buildup and maintains the non-stick properties of the griddle.
- Consider Oil Dispensers: Using an oil dispenser can help you apply a thin, even layer of oil consistently.
Troubleshooting Common Issues
- Sticky Residue: If you have sticky residue from using the wrong oil, scrub the griddle with a mixture of vinegar and water, then re-season.
- Rust Spots: Remove rust spots with steel wool, then re-season the affected area.
- Uneven Seasoning: Apply multiple thin layers of oil and heat the griddle evenly to create a consistent seasoning.
Conclusion: Making the Right Choice
While extra virgin olive oil offers numerous health benefits and a distinct flavor, it’s not the best choice for cooking on a Blackstone griddle due to its low smoke point. Opting for high-smoke-point oils like avocado oil, refined olive oil, or animal fats will help you achieve better cooking results, maintain your griddle’s seasoning, and prevent unwanted residue buildup. Remember to season your griddle properly and clean it regularly to enjoy years of delicious meals.
Can I use extra virgin olive oil (EVOO) on my Blackstone griddle?
Extra virgin olive oil can be used on a Blackstone griddle, but it’s crucial to understand its smoke point. EVOO has a relatively low smoke point compared to other oils, typically around 375°F (190°C). When heated beyond this point, it begins to break down, releasing potentially harmful compounds and impacting the flavor of your food with a burnt or acrid taste. Therefore, using EVOO is best suited for lower-temperature cooking on your griddle.
For higher-heat cooking on the Blackstone, consider using oils with a higher smoke point such as avocado oil, refined olive oil (not extra virgin), or even canola oil. These oils are more stable at higher temperatures and less likely to break down, ensuring better flavor and a healthier cooking experience. Monitoring the temperature of your griddle is key to determining the appropriate oil to use.
What happens if I heat EVOO beyond its smoke point on my Blackstone?
When extra virgin olive oil is heated beyond its smoke point on a Blackstone griddle, it undergoes a process called thermal degradation. This means the oil’s chemical structure breaks down, releasing smoke and potentially harmful compounds such as acrolein. Acrolein can irritate the eyes, nose, and throat, and some studies suggest that prolonged exposure to these compounds could have negative health consequences.
Beyond the health concerns, overheating EVOO will also negatively impact the flavor of your food. The oil will impart a burnt, bitter, or acrid taste, making your dishes less palatable. It can also leave a sticky residue on your griddle that is difficult to clean. Therefore, it’s best to use a different oil designed for high-heat cooking if your Blackstone needs to be at a higher temperature.
Is it better to use refined olive oil or EVOO on a Blackstone griddle?
Refined olive oil is generally a better choice than extra virgin olive oil for cooking on a Blackstone griddle, especially when using higher heat settings. Refined olive oil undergoes a filtration and refining process that removes impurities and raises its smoke point to around 465°F (240°C). This higher smoke point makes it more stable and less prone to breaking down at the temperatures often used on a griddle.
While EVOO offers a richer flavor and more health benefits when used raw or for low-heat cooking, the heat of a griddle often diminishes those benefits and can actually render it less healthy than the refined version. Refined olive oil retains the essential monounsaturated fats and other beneficial compounds of olive oil, while being better suited for higher heat applications like searing and grilling.
For what types of dishes can I safely use EVOO on my Blackstone?
You can safely use extra virgin olive oil on your Blackstone griddle for dishes that require low to medium heat cooking. This includes gently sautéing vegetables, warming up tortillas, or cooking delicate seafood such as shrimp or scallops, provided you maintain the griddle temperature below the oil’s smoke point (around 375°F). Monitor the oil closely for any signs of smoking.
EVOO can also be used as a finishing oil after the dish is cooked, adding a drizzle for flavor and enhancing the presentation. For example, grilled vegetables could be lightly brushed with EVOO after being taken off the Blackstone. This ensures you get the benefits of the oil’s flavor and nutrients without risking it breaking down under high heat.
Does using EVOO on a Blackstone affect the seasoning of the griddle?
Using extra virgin olive oil can affect the seasoning of your Blackstone griddle, but typically not in a drastically negative way if used correctly. Because EVOO has a lower smoke point, burning it onto the griddle surface can leave behind a sticky residue that interferes with the existing seasoning. This build-up can make it harder to cook on the griddle and can require more frequent cleaning.
However, if you are careful to maintain a low to medium heat when using EVOO, it can contribute to the seasoning in a positive manner over time. The oil helps create a non-stick surface by filling in microscopic imperfections in the griddle’s metal. Just be sure to thoroughly clean the griddle after each use to prevent any burnt residue from accumulating and to maintain an even, well-seasoned surface.
What are some signs that I am overheating EVOO on my Blackstone?
The most obvious sign that you are overheating extra virgin olive oil on your Blackstone griddle is visible smoke. If you see smoke rising from the oil, it means it has reached its smoke point and is beginning to break down. Another indicator is a change in the oil’s color. Overheated EVOO may darken or even burn, turning it a brownish color.
You might also notice a distinct burnt or acrid smell emanating from the griddle. This smell signals that the oil is releasing harmful compounds and impacting the food’s flavor. A subtle hissing or popping sound, distinct from the normal cooking sounds, can also be a sign that the oil is degrading. If you notice any of these signs, reduce the heat immediately or remove the food and start again with fresh oil.
Can I use EVOO to season my Blackstone griddle?
While extra virgin olive oil can be used to season your Blackstone griddle, it is generally not the best choice due to its low smoke point. The seasoning process requires heating the oil to a point where it polymerizes, forming a hard, non-stick surface. Because EVOO breaks down easily at high temperatures, it may not create as durable and effective a seasoning layer as other oils.
Oils with higher smoke points like flaxseed oil, canola oil, or refined coconut oil are typically preferred for seasoning a Blackstone. These oils can withstand the high heat required for polymerization without burning or leaving a sticky residue. However, if you choose to use EVOO, apply it in thin layers and be prepared to re-season more frequently to maintain the integrity of the non-stick surface.