To arrive at the best oil for griddle cooking, you need to understand how each of the most common cooking oils interacts with heat and meat. The best oil to season a griddle is generally any neutral vegetable oil, like flaxseed or canola oil.
What are the Best Oils for Griddle Cooking?
- Olive oil – Ideal for griddle cooking because of its lower smoking point. It contains natural flavors that lend a great taste to a variety of dishes. The smoke point is at 325° Fahrenheit.
- Flaxseed – Has a lower smoking point than olive oil. Despite this handicap (in some recipes), it won’t break down if you exceed the smoking point. Season your pan well with flaxseed, and you are well protected from unexpected food burning. Great for fending off rusting, too. The smoke point is at 225° Fahrenheit.
- Vegetable oil – Anything marked with vegetable oil comprises different kinds of oils, but it’s normally more than 50% canola oil plus other available oils. Cheaper and versatile, too. Vegetable oil has a high average smoke point at 450° Fahrenheit.
- Canola oil – Canola oil is frequently ‘voted’ as the top contender for the best oil for cooking on a griddle. No matter what you do with canola oil, it doesn’t leave any awkward flavors in the food, which is awesome. Also resists breakdown due to high temperatures for as long as possible. The smoke point is at 400° Fahrenheit.
- Sunflower seed oil – Exceeds the smoke point of canola oil and equals the best vegetable oil in resistance to heat decomposition. The smoke point is at 450°F and is also widely available. Cast iron pans are much easier to cook with when you have sunflower seed oil.
- Avocado oil – If you like super high-temperature cooking, you will fit right in with avocado oil. Set your griddle pan on fire (virtually) with a smoke point of 520° Fahrenheit.