Cooking oils
Oil is as important to the griddle as oxygen is to breathing. It is probably the ingredient you use most. It keeps food from sticking to your Blackstone and can even improve the flavour of your food! Once you have made progress on your journey to becoming a griddle master, you may wonder – which oil should I choose for cooking?
Don't worry – the answers are here. Below are some of the most common oils and information to make your decision easier.
Smoke point
The most important difference to keep in mind when choosing an oil is the smoke point – the temperature.
Different oils
Rapeseed oil
Smoke point 232 - 243 °C – This is probably the most common oil used on a griddle. It is an affordable option compared with other oils and has a fairly neutral flavour and a high smoke point.
Coconut oil
Smoke point 177 - 204 °C – Although coconut oil has one of the lowest smoke points, it gives food a very rich and tasty flavour. Coconut oil may improve the flavour of food, but you need to be careful which dishes you choose it for. This oil is best suited to foods that can be cooked at low temperatures.
Olive oil
Smoke point 190-218 °C – This oil is also not ideal for high-temperature cooking, but you can use it for almost all other cooking. Olive oil, like coconut oil, is unique in that it is one of the few oils that can noticeably improve the flavour of food. Using olive oil you can add a touch of Mediterranean flavour to your food.
Avocado oil
Smoke point 271 °C – (This is chef Todd Toven's personal favourite) It is similar to olive oil but has a much higher smoke point. This oil is best for high-temperature cooking methods such as searing, frying etc., without the oil breaking down and ruining your food. It gives your meals a subtle avocado flavour.
Butter
Smoke point 150 - 177 °C – Although it is not an oil, it is still a fat and has a smoke point. While it is not the healthiest choice, it adds a lot of flavour to food! Try using butter for pancakes, steak, vegetables and toasting bread. If you want to use butter at high temperatures, make sure you add the food quickly so the butter doesn't break down as fast.