Best Oil for Blackstone Cooking (And What NOT to Use)

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Short answer:
The best oil for Blackstone cooking is a high smoke point oil like avocado oil, refined canola oil, vegetable oil, or grapeseed oil. These oils can handle the high heat of a flat top griddle without burning, smoking excessively, or making your food taste bitter.
Oils like butter, olive oil, and unrefined oils should be avoided because they burn quickly and leave behind burnt residue.

Now that we’ve got that out of the way, let me explain why—and save you from making the same mistakes I did.

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A Quick Confession From a Blackstone Addict

I’ll admit it: I would cook on my Blackstone every day of the week if I could. Before I owned one, I had full-blown envy anytime someone mentioned theirs or casually bragged about cooking outside year-round. To me, they’re the simplest and most fun way to cook outdoors.

What most people don’t realize, though, is that it’s not just about what you’re cooking on that smoldering cast-iron surface—it’s how you’re cooking it.

When I finally took the plunge and bought my Blackstone, I knew almost nothing about flat top cooking. I brought it home, gave my son the super-duper fun chore of assembling it, hooked up the propane, and immediately decided my first cook should be… steak.

Go big or go home, right?

The sizzle sounded incredible. The confidence was high. And then the steaks started sticking.

Full panic mode.

I did what I had relied on for years: I reached for extra virgin olive oil. Mistake number two. There’s something uniquely humbling about pretending everything is going according to plan while you’re very clearly in over your head. When we finally sat down to eat those gray, oddly textured steaks, I avoided eye contact like it was my job.

So, learn from me.

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Why the Right Oil Matters on a Blackstone Griddle

Your Blackstone runs hotter than a typical pan on a glass-top or coil stove. Think about it: with a stovetop, you have a heat source, then a pan, then your food. A Blackstone eliminates that middle step—you’re essentially cooking directly over the heat source.

Did I science that up enough for you? Good.

Because of those higher temperatures, the oil you use directly affects:

• Flavor
  
• Smoke
  
• Sticking
  
• Cleanup
  

Get the oil wrong and things go sideways fast. Get it right and cooking becomes easier, cleaner, and way more enjoyable.

Pro tip: Clean your griddle after every use. Neglected Blackstones hurt my soul. I’ll cover my full cleanup routine in a future article.

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Smoke Point Explained (Without the Boring Stuff)

Smoke point is simply the temperature at which oil can no longer handle the heat and starts to burn.

A Blackstone regularly hits 400°F or higher, which means oils with low smoke points don’t stand a chance. Once oil starts smoking:

• Flavor breaks down
  
• Food turns bitter
  
• Black residue builds up
  
• Cleanup becomes a chore
  

The name of the game is high smoke point. That’s it.

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Best Oils for Blackstone Cooking

If you’ve made it this far, you’re either genuinely interested—or being forced to read this as punishment. Either way, I’m glad you’re here.

Avocado Oil (Best Overall Choice)

Avocado oil has an extremely high smoke point and a neutral flavor, making it perfect for Blackstone cooking. It works for both seasoning and everyday cooking, doesn’t burn quickly, and cleanup is easy.

This is my go-to oil for almost everything I cook on my Blackstone.

Best for:

• Smash burgers
  
• Chicken
  
• Stir-fry
  
• High-heat searing
  

👉 I use avocado oil almost exclusively.

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Refined Canola Oil

Canola oil is affordable, easy to find, and beginner-friendly. It has a neutral taste and a high enough smoke point to handle most Blackstone cooks without issues.

If you’re learning or cooking large batches, this is a solid option.

Best for:

• Everyday cooking
  
• Large batches
  
• Beginners
  

👉 Canola oil is a great, budget friendly alternative.

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Vegetable Oil

Vegetable oil is another budget-friendly option, especially when you’re just starting out. Its smoke point isn’t as high as avocado or canola oil, so you’ll want to keep temperatures in check.

Not all vegetable oil blends are created equal—don’t grab the cheapest bottle on the shelf and crank your griddle to high.

Best for:

• Low-to-medium heat cooking
  
• Weekend cooks
  
• Budget setups
  

👉 Vegetable oil is also an alternative that won’t break the bank.

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Grapeseed Oil

Grapeseed oil has a high smoke point and a very clean flavor, making it a great alternative to avocado oil. Cleanup is excellent, and it performs beautifully at high heat.

The downside? It’s usually more expensive than other options—but if it fits your budget, it’s worth it.

Best for:

• High-heat cooking
  
• Delicate flavors
  
• Cleaner finishes
  

👉 Grapeseed oil is another great choice.

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Oils You Should NOT Use on a Blackstone

Now that we’ve covered what works, let’s talk about what doesn’t.

Olive Oil

Extra virgin olive oil has a low smoke point. It burns quickly, smokes aggressively, and leaves food bitter. Ask me how I know.

Save olive oil for finishing—not for griddle cooking.

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Butter (By Itself)

Butter burns fast. If you’ve ever smoked out your kitchen making eggs or grilled cheese, you already understand why this is a bad idea on a flat top.

Butter is best added after cooking, not during.

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Unrefined Oils

Unrefined oils generally have lower smoke points and leave behind residue that’s tough to clean.

Avoid:

• Sesame oil (unrefined)
  
• Virgin coconut oil
  
• Flaxseed oil (for cooking)
  

These oils are better suited for finishing or seasoning—not active cooking.

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Best Oil for Common Blackstone Foods

• Smash burgers: Avocado or canola
  
• Chicken: Canola or grapeseed
  
• Fried rice: Vegetable oil (sesame oil to finish)
  
• Vegetables: Grapeseed or avocado
  

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How Much Oil Do You Actually Need?

Most beginners use way too much oil, which leads to soggy, greasy food. A thin layer always beats cooking in puddles.

Squeeze bottles make oil control easy and remove the guesswork.

👉 I use these squeeze bottles for putting oil on my Blackstone.

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Frequently Asked Questions About Blackstone Cooking Oils

Can I use olive oil spray?
Only lightly, and preferably for seasoning vegetables or protein—not high-heat cooking.

Is avocado oil worth the cost?
Absolutely. I use it almost exclusively and buy mine in bulk when I can.

Does oil affect seasoning?
Yes. Oils with higher smoke points protect food better and help maintain proper seasoning.

Why does my oil smoke so much?
Either your temperature is too high, or you’re using the wrong oil. Fix one (or both) and the problem usually disappears.

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Final Thoughts

If you take nothing else from this, remember this:
High smoke point oils win on a Blackstone.

Avocado, grapeseed, canola, and vegetable oils will make your cooks easier, cleaner, and better-tasting. Stay away from butter, olive oil, and unrefined oils while cooking, and keep your temperatures reasonable—especially when you’re just starting out.

Once you use the right oil, Blackstone cooking gets easier, cleaner, and tastes better.

👉 Next up: My Favorite Blackstone Utensils & Tools