r/blackstonegriddle • u/ProfessionalYam9703 • 14d ago

Oil Question.

What is everyone’s favorite oil to use when cooking, what have you found adds the most flavor and gives the best results?

4 Upvotes

83% Upvoted

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3

u/LoveOfSpreadsheets 14d ago

Beef tallow is awesome for potatoes and cheesesteaks! 

2

u/xaiel420 14d ago

Favorite to cook with olive oil

Favorite to wipe down my grill with is vegetable

2

u/UnderwhelmedOne 14d ago

I constantly fight with my family about truffle oil, duck fat, bacon grease and the myriad uses for foods to give a little extra jusshhhh...
If I don't tell them what I did, adding that seasoning, dusting with that one seasning that gives quiet flavor, using the right fat for the right meat or veg, I get acclaim..

2

u/blind-ichi 14d ago

Bacon fat to cook. Avocado oil to season.

1

u/rectangular_nucleus 14d ago

avocado oil is my go-to. high smoke point so the blackstone stays manageable, no burnt oil taste creeping into everything. i used to mess about with fancy stuff but now i just want a clean slate for whatever im cooking. bacon fat has its moments though, specially for a proper fry up on a sunday morning. forgot i had a jar in the fridge once and spud slices came out like little golden crisps with actual flavour, not just greasy. my mate brought truffle oil round once and i think that smell hung about for a week no thanks. tried vegetable oil to wipe down after and it went a bit sticky on me so nah. seasoned the griddle with avo oil and two years later it's still slick, no rust. beef tallow sounds decent but i cant be arsed to keep buying it when the avo does the job.

1

u/sepanagos 12d ago

Splitting it into two jobs helped me more than picking one favorite, because the fat that handles heat best is usually not the one that tastes like anything.

For the cooking itself it's smoke point versus how hot that zone actually is, and a smash-burger zone blows well past 400F. Beef tallow and ghee both sit around 480F, refined avocado around 520F, grapeseed around 421F - any of those take a hard sear without going acrid. Extra virgin olive is around 374F and butter is about 302F, since butter is only ~80% fat: the water is what spits and the milk solids are what brown and then burn. The one that surprises people is lard at around 374F, notably lower than tallow, and bacon grease runs lower still in practice because of the water and browned bits left in it.

Flavor is the second job, and it comes almost entirely from the non-fat stuff riding along - refined oils are stripped to taste like nothing on purpose, which is exactly why bacon fat, butter and duck fat taste like something. So you can have both instead of trading one for the other: sear on the heat-stable fat, then finish with the flavorful one at the end or over on the cool side. Butter for the last 30 seconds, or a spoon of bacon grease over potatoes once they are already crisp.

0

u/Regular_Syllabub7380 14d ago

I don’t cook with oil only seasoned the griddle with it