What Oil To Use On Griddle? (6 best oils)

Cooking with a griddle unleashes a whole new realm of possibilities. From griddled pancakes to seared steak, there’s no limit to what you can make on this incredibly versatile cookware.

What Oil To Use On Griddle

However, using the right oil for each dish is essential in unlocking your griddles’ full potential. Finding the right oil is essential in ensuring that your food comes out perfectly cooked and delicious every time.

This blog will dive into the pros and cons of different oils to help you determine which one works best for your griddling needs. Learn how different oils affect your food’s flavor, texture, and color, and choose an oil that works best.

Understanding Oil Types and Their Uses in the Kitchen

The choice of oil to season your griddle can make all the difference. The first step to determining which oil is best for you is understanding the different types and their uses in cooking:

  • Neutral oils like Canola, Vegetable, Sunflower, and Peanut are incredibly versatile. With their flavorless profile and high smoke point, they effortlessly elevate your culinary creations to perfection. Say goodbye to cooking woes and embrace these culinary superheroes for all your kitchen adventures.
  • Aromatic Oils like Sesame or Coconut Oil impart flavor to food. They are ideal for dishes that require a more intense flavor profile. These oils have a lower smoke point, making them unsuitable for high-heat cooking such as searing and griddling.
  • Extra Virgin Olive Oil can add a unique flavor to your dishes. However, it should be used sparingly as it has a low smoke point.

Pros and Cons of Different cooking oils

While each oil offers its own set of benefits and drawbacks that you should consider when deciding which one is best for you:

Pros

  • Neutral oils are super versatile and can be used in many cooking applications. Plus, they can handle high heat without burning, which makes them perfect for griddle seasoning.
  • Aromatic Oils add an intensity of flavor to your dish, making them great for adding depth when used in moderation.
  • Using extra virgin olive oil can bring a unique flavor profile that adds a touch of Mediterranean flair to your dishes.

Cons

  • Neutral Oils lack the flavor depth and complexity of other oils, making them less suitable for dishes that require a more intense flavor profile.
  • Aromatic Oils have a lower smoke point and can quickly become bitter when heated to high temperatures.
  • While offering a unique flavor profile, Extra Virgin Olive Oil has a low smoke point. It should be used sparingly as it can quickly burn.

Six Best Cooking oils for Griddle

Coconut Oil – High-Temperature Cooking and Baking

Coconut oil is fantastic for high-heat cooking and baking because it has a high smoke point (400°F/204°C). It adds a slightly sweet, nutty flavor to whatever you’re cooking and can help to enhance the flavor of your griddle dishes.

Olive Oil – Moderate Heat Cooking, Grilling, and Frying

When it comes to griddle cooking, olive oil is the best cooking oil for moderate-heat cooking, grilling, and frying. It has a medium smoke point of 375°F/190°C, making it safe for most griddle dishes. Olive oil has an excellent flavor that can jazz up your recipes.

Sesame Oil – Low to Medium Heat Sauces,stir-fry dishes

Sesame oil is excellent for low to medium-heat sauces and stir-fry dishes. The oil’s nutty flavor can bring a whole new depth and complexity to your cooking. However, due to its low smoke point of 350°F/177°C, it is not best for high heat cooking.

Avocado Oil – Non-Stick Benefits for Griddle Use

Avocado oil is one of the best choices for griddle cooking. This oil has a mild flavor and a high smoke point of 520°F/271°C, which makes it perfect for searing, frying, and baking, as it won’t quickly burn or smoke. Plus, the oil’s non-stick properties ensure your food won’t stick to the pan, making cooking a breeze.

Canola Oil – Neutral Flavor Profile when Cooking on a Griddle

Canola oil is a great choice for griddle cooking due to its neutral flavor. With a smoke point of 400°F/204°C, it boasts excellent suitability for sautéing and frying on your griddle. The oil’s light texture can help to crisp up food while also helping to keep it from sticking to the griddle surface.

Sunflower – an Alternative to Vegetable Oil

Sunflower oil is a great alternative to vegetable oil when cooking on the griddle. This oil has a high smoke point of 450°F/232°C, which makes it perfect for frying and sautéing. The oil’s light texture can help keep food from sticking to the pan while also helping to crisp up food.

What is the Best Oil for Griddle Cooking?

The best oil for griddle cooking will depend on your preference and what you are trying to achieve. Neutral oils such as canola, vegetable, sunflower, and peanut oil are best for high-heat applications like searing or griddling as they have a high smoke point and don’t impart any flavor. Aromatic oils like sesame or coconut offer an intense flavor. Still, they should be used sparingly as they have a lower smoke point. Extra virgin olive oil can add a unique flavor to your dishes; however, it should be used sparingly as it has a low smoke point.

Tips For Choosing the Best Oil To Use

When choosing the best oil for griddle cooking, here are some tips to keep in mind:

  • Choose high smoke point oil for searing or griddling food.
  • Consider the flavor profile of each oil when selecting one for your dish.
  • Use oils sparingly, as too much of any type can overpower the dish.
  • Remember that some oils have non-stick properties that can help keep food from sticking to your griddle.

How to Properly Store Oils Used on a Griddle?

When storing your oils, giving them a cozy, dark sanctuary is crucial. The secret to preserving their pristine quality is shielding them from heat and light. These elements can break down the oil faster, compromising its delightful flavor and impeccable smoke point. So, give your oils the care they deserve and let them shine when it’s time to sizzle. It’s also essential to store the oil away from any food items containing moisture or strong odors, as this could taint the oil. Lastly, ensure the oil container lid is tightly sealed to prevent oxidation.

Common Pitfalls to Avoid When Cooking with Oil on a Griddle

When it comes to cooking with oils on a griddle, watch out for these common pitfalls you want to steer clear of:

  • Avoid overfilling your pan or griddle with oil. Too much oil can cause the food to fry rather than sear or griddle.
  • Don’t heat the oil too quickly. This can cause it to burn and break down faster, which could affect your oil’s flavor and smoke point.
  • Avoid using low-smoke point oils for high-heat cooking methods like searing or griddling.
  • Don’t reuse oil that has been previously heated on the griddle, as this can cause the oil to break down faster and lead to an off taste in your food.
  • Don’t leave oil on the griddle unattended, as it could lead to a fire.

Final Thoughts

After researching and considering all the information presented in this blog post, the most important thing to remember is that not all griddles are the same, and different oils may work better in different scenarios. It may take trial and error to determine which oil works best. Still, with some experimentation, you’ll find one that works best for your needs. So make sure you do your homework when selecting an appropriate type of oil to use when cooking on a griddle – your food will thank you.

FAQs

Q: What is the smoke point of olive oil?

A: Olive oil has a medium smoke point of 375°F/190°C, making it safe for most griddle dishes.

Q: How do I store my oils properly?

A: It’s essential to store your oils in a cool, dark place away from any food items that may contain moisture or strong odors. Ensure tight sealing of the griddle oil container lid to prevent oxidation.

Q: What type of oil should I use for high-heat applications?

A: For high-heat applications like searing or griddling, you’ll need oil with a high smoke point, such as canola, vegetable, sunflower, or grapeseed oil.

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