Best Oil for Blackstone Griddle Cooking (And What to Avoid)
The oil you use on your Blackstone matters for two reasons: smoke point and flavor. Get the smoke point wrong and your oil burns before your food is done, leaving a bitter taste and a mess. Get the flavor wrong and your oil competes with the food instead of supporting it.
Here’s what actually works, what to avoid, and what to reach for in different situations.
The Best Oil for a Blackstone Griddle: Avocado Oil
Avocado oil is the best all-around choice for Blackstone griddle cooking. It has a smoke point around 500–520°F — high enough to handle the hottest cooking you’ll do on the flat top — and a completely neutral flavor that won’t interfere with what you’re cooking. It’s what I use daily.
It’s more expensive than vegetable or canola oil, but a little goes a long way. A thin layer across the cooking surface is all you need. Buy it in bulk at Costco if you cook on the griddle regularly.
Other Good Options
Vegetable Oil / Canola Oil
The budget-friendly default. Smoke point around 400–450°F, neutral flavor, widely available. Fine for most everyday griddle cooking. The main downside is a lower smoke point than avocado oil — at maximum heat you may get some smoke and a slightly off flavor. For moderate-heat cooking it’s perfectly good.
Grapeseed Oil
Smoke point around 420°F. Neutral flavor, light texture. A solid middle-ground option — better than cheap vegetable oil, less expensive than avocado. Good for everyday cooking and seasoning your griddle.
Ghee (Clarified Butter)
Smoke point around 450°F. Unlike regular butter, ghee has had the milk solids removed, so it handles heat much better without burning. It adds a rich, buttery flavor to whatever you cook — great for eggs, pancakes, and breakfast foods. Not a replacement for a high-heat neutral oil, but a great option when flavor is part of the point.
Bacon Grease
Not technically an oil, but one of the most useful things you can cook into your griddle surface. Save the grease when you cook bacon on the Blackstone and use it to cook the next thing — eggs, hash browns, burgers. Adds flavor and seasons the surface at the same time.
What to Avoid
Regular Butter
Burns at around 300°F. Too low for griddle cooking at any meaningful heat. Use ghee instead if you want the butter flavor.
Extra Virgin Olive Oil
Smoke point around 325–375°F depending on the grade. Fine for low-heat finishing — a drizzle over vegetables after they come off the griddle — but it burns at cooking temperatures and turns bitter. Don’t use it as your primary cooking oil on the flat top.
Coconut Oil
Smoke point around 350°F for unrefined, slightly higher for refined. Has a distinct coconut flavor that works in some dishes but is intrusive in others. Lower smoke point makes it a poor choice for high-heat griddle work.
Oil for Seasoning vs. Oil for Cooking
These are slightly different use cases.
For seasoning: You want an oil that polymerizes well — meaning it bonds to the steel surface and forms a durable non-stick coating when heated. Flaxseed oil is often recommended for initial seasoning because it polymerizes readily, though it’s not great for cooking. Grapeseed oil and avocado oil both work well for seasoning and are practical choices since you already have them on hand. See the full guide on how to season a Blackstone griddle.
For cooking: Prioritize smoke point and flavor. Avocado oil is the best all-around. Vegetable or canola oil work fine for everyday use.
How Much Oil to Use
Less than you think. The most common mistake is over-oiling the griddle. You want a thin, even layer — just enough to coat the surface. Excess oil pools, smokes excessively, and can make food greasy.
A good method: put a small amount of oil on the griddle, then spread it with a folded paper towel held with tongs. You’re looking for a sheen across the surface, not a puddle. For most cooks, about a tablespoon of oil for the entire cooking zone is the right amount.
Frequently Asked Questions
What is the best oil for a Blackstone griddle? Avocado oil is the best all-around choice — it has a smoke point around 500–520°F and a neutral flavor that won’t affect the taste of your food. Vegetable oil and canola oil are good budget alternatives for moderate-heat cooking.
Can you use olive oil on a Blackstone griddle? Not as your primary cooking oil. Extra virgin olive oil has a smoke point around 325–375°F — too low for most griddle cooking. It burns and turns bitter at high heat. Use it as a finishing drizzle after food comes off the griddle, not as a cooking oil.
Can you use butter on a Blackstone griddle? Regular butter burns at around 300°F and isn’t suitable for high-heat griddle cooking. Ghee (clarified butter) is a much better option — it has a smoke point around 450°F and gives you the same rich buttery flavor without burning.
What oil do you use to season a Blackstone griddle? Flaxseed oil polymerizes the best and is often recommended for initial seasoning. Grapeseed oil and avocado oil are practical alternatives that work well and are easier to find. Apply thin layers and heat until the oil smokes and bonds to the surface. See the full seasoning guide.
How much oil should you use on a Blackstone griddle? A thin, even layer — about a tablespoon for the full cooking zone. Spread it with a paper towel held with tongs until you have a sheen across the surface. Too much oil causes excess smoke, pooling, and greasy food.
Can you use vegetable oil on a Blackstone griddle? Yes. Vegetable oil and canola oil both work well for everyday griddle cooking. They have a smoke point around 400–450°F and a neutral flavor. They’re not as heat-stable as avocado oil at maximum temperatures, but for most cooking they perform fine and cost significantly less.
What oil is best for cooking eggs on a Blackstone? Butter or ghee for flavor, avocado oil or vegetable oil for a neutral result. The key with eggs is medium heat — around 325–350°F — so smoke point is less critical. The non-stick surface of a well-seasoned Blackstone matters more than oil choice for eggs.
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