Can You Use Olive Oil to Season a Blackstone?
No, you should not use olive oil to season a Blackstone griddle. While technically possible, olive oil’s low smoke point makes it a poor choice compared to other oils, leading to a sticky, uneven, and ultimately ineffective seasoning layer.
Understanding Seasoning: The Foundation of a Great Blackstone
Seasoning a Blackstone griddle is the process of creating a non-stick, protective coating on its cooking surface. This coating, essentially polymerized oil, fills in the microscopic pores of the metal, preventing rust, enhancing flavor, and making cleanup a breeze. Think of it as building a natural, durable shield against the rigors of high-heat cooking. The key is using an oil that can withstand high temperatures without breaking down and becoming sticky.
Why Olive Oil Isn’t Ideal
Olive oil, particularly extra virgin olive oil, has a relatively low smoke point, typically between 350°F and 375°F (177°C – 190°C). This means that when heated above this temperature, it starts to break down, producing smoke and potentially acrid flavors. More importantly, it doesn’t polymerize effectively, leading to a soft, gummy residue that attracts dirt and grime rather than creating a hard, durable seasoning.
Better Oil Options for Blackstone Seasoning
To achieve a robust and lasting seasoning on your Blackstone griddle, consider these superior oil alternatives:
- Canola Oil: A popular and readily available choice with a high smoke point (around 400°F or 204°C) and neutral flavor.
- Vegetable Oil: Similar to canola oil in smoke point and flavor profile, making it a versatile option.
- Avocado Oil: Boasting a very high smoke point (around 520°F or 271°C) and a mild flavor, avocado oil is a premium choice.
- Flaxseed Oil: Known for creating a very hard and durable seasoning, but requires very thin coats and careful application to avoid flaking. Handle with care.
- Shortening: Can be used and is often inexpensive, however, some users find it leaves a slightly greasy residue.
Here’s a quick comparison table:
| Oil Type | Smoke Point (Approx.) | Suitability for Seasoning | Notes |
|---|---|---|---|
| Olive Oil | 350-375°F (177-190°C) | Poor | Low smoke point leads to sticky residue. Avoid for seasoning. Okay for cooking after the griddle is seasoned. |
| Canola Oil | 400°F (204°C) | Excellent | High smoke point, neutral flavor, readily available. |
| Vegetable Oil | 400°F (204°C) | Excellent | Similar to canola oil, widely available. |
| Avocado Oil | 520°F (271°C) | Excellent | Very high smoke point, mild flavor, premium choice. |
| Flaxseed Oil | 225°F (107°C) | Very Good (with care) | Very hard seasoning but easily flakes if applied too thick. Must be applied in very thin layers. |
| Shortening | 360°F (182°C) | Good | Inexpensive option, can leave slightly greasy residue. |
The Blackstone Seasoning Process (Using a Suitable Oil)
Here’s a step-by-step guide to properly seasoning your Blackstone griddle:
- Clean the Surface: Thoroughly scrub the griddle top with hot, soapy water to remove any manufacturing oils or debris. Rinse well and dry completely.
- Heat the Griddle: Turn all burners to high heat and let the griddle heat up until it starts to smoke.
- Apply a Thin Layer of Oil: Using a clean cloth or paper towel, apply a very thin, even layer of your chosen oil (canola, vegetable, or avocado oil recommended) to the entire surface of the griddle. The key here is thin; less is definitely more.
- Burn Off the Oil: Continue heating the griddle until the oil stops smoking and the surface appears dry. This process can take 15-30 minutes.
- Repeat: Repeat steps 3 and 4 several times (typically 3-5 times) to build up a solid, non-stick seasoning layer.
- Cool Down: Allow the griddle to cool completely.
Common Mistakes to Avoid
- Using too much oil: This is the most common mistake. Thick layers of oil will not polymerize properly and will result in a sticky, uneven surface.
- Not cleaning the griddle properly before seasoning: Manufacturing oils and debris will prevent the seasoning from adhering correctly.
- Not heating the griddle hot enough: Insufficient heat will prevent the oil from polymerizing properly.
- Using the wrong type of oil: As discussed, olive oil is not a good choice for seasoning.
- Rushing the process: Building a good seasoning layer takes time and patience. Don’t skip steps or try to speed up the process.
Maintaining Your Seasoned Blackstone
Once your Blackstone griddle is properly seasoned, regular maintenance is crucial to keep it in top condition.
- Clean after each use: Scrape off any food residue with a metal spatula while the griddle is still warm.
- Apply a thin layer of oil: After cleaning, apply a very thin layer of oil to the surface to protect the seasoning.
- Avoid harsh cleaning products: Use only hot water and a scraper for cleaning. Avoid abrasive cleaners or steel wool.
- Re-season as needed: If you notice the seasoning layer starting to wear thin or rust appearing, re-season the griddle as needed.
Frequently Asked Questions (FAQs)
Can I use olive oil for cooking on a seasoned Blackstone?
Yes, after your Blackstone is properly seasoned with a higher smoke point oil, you can use olive oil for cooking at lower temperatures. Just be mindful of its smoke point and avoid overheating it. Using it for cooking is fine, just not for seasoning.
What happens if I already seasoned my Blackstone with olive oil?
Don’t panic! Scrape off as much of the sticky residue as possible, then thoroughly clean the griddle with hot, soapy water. Rinse well and dry completely. Then, re-season the griddle with a more suitable oil like canola or vegetable oil.
Does the type of olive oil matter for seasoning?
Yes. While none are recommended for seasoning, extra virgin olive oil has the lowest smoke point and is the worst choice. “Light” or refined olive oils have slightly higher smoke points but are still not ideal.
How often should I season my Blackstone griddle?
Initially, season your Blackstone 3-5 times before first use. After that, re-season as needed, typically when you notice the seasoning layer wearing thin, food sticking, or rust forming. This could be every few weeks or months, depending on usage.
Can I use a spray-on oil for seasoning?
Yes, spray-on oils can be used, but be mindful of the ingredients. Ensure they are pure oil without added propellants or flavors that could affect the seasoning. Apply sparingly and evenly.
Is it possible to over-season a Blackstone?
Yes, it is! Over-seasoning can lead to a thick, brittle layer that is prone to flaking. The key is applying thin coats of oil.
How do I remove rust from my Blackstone?
Use a steel wool or a rust eraser to remove the rust. Clean the surface thoroughly and re-season immediately to prevent further rust formation.
Can I use my Blackstone indoors?
Blackstone griddles are designed for outdoor use. Using them indoors can create excessive smoke and potentially hazardous carbon monoxide levels.
Will the seasoning change the flavor of my food?
A well-seasoned Blackstone griddle enhances the flavor of your food by providing a non-stick surface and allowing for even cooking. The polymerized oil creates a subtle, savory flavor.
How do I know if my Blackstone is properly seasoned?
A properly seasoned Blackstone will have a smooth, dark, non-stick surface. Water should bead up on the surface rather than spreading out.
What if my seasoning is patchy or uneven?
Continue to apply thin layers of oil and heat the griddle until the oil stops smoking. Over time, the seasoning will become more even. You can also focus on the lighter areas when re-seasoning.
Are there any special considerations for seasoning a brand new Blackstone?
Yes. New Blackstone griddles often have a protective coating applied at the factory. Be sure to thoroughly clean and degrease the griddle surface before beginning the seasoning process. Failing to do so can result in a poor seasoning that does not adhere properly.