I'm thinking that is a big part of it, maybe using too much and there is a lot seasoned in to the griddle now. Planning to use something else and try to learn how to use it sparingly.
Blackstone/Griddles
- Thread starter Big_Holla
- Start date
I don't have one but i only use canola/ vegetable or lard in my cast iron
Due to the low smoke point its not ideal for trying to season cast iron. Might work great on a blackstone though.
Do you guys use butter much for just frying things like potatoes and veggies?
Thinking I may do a good cleaning and re-season it before long.
Thinking I may do a good cleaning and re-season it before long.
I don't really think I am having trouble with the temps unless it's too high and I'm getting a scorched oil taste? It is in my garage when I use it for now still. Til it warms up outside anyway.
Do you notice it often or just when doing covered meals?
I think canola oil sucks. Good for a single deep fry and then throw the crap away because everything after that taste like old oil.
I think that is where I am at, everything I cook now seems to taste like old oil to me. Terry doesn’t think so but I need to do something different.
Fullbore
Senior Member
I use olive oil and peanut oil mostly?
If I am doing breakfast I use bacon grease
I actually seasoned mine with bacon grease from the beginning
If I am doing breakfast I use bacon grease
I actually seasoned mine with bacon grease from the beginning
I’ve transitioned over to olive oil and definitely bacon any chance I get. It is definitely better but I’m still thinking my taste has been fucked up either from my last Covid bout or one of the new F’ng medications I’m on.
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Jumped on the bandwagon today. I wanted pancakes, bacon, hash browns and eggs for breakfast but didn't feel like dragging everything out. Well. Fixed that. All seasoned up and first things first fried rice. 
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As for seasoning. Lard. Nothing but lard. The same for my cast iron. Get it hot and coat it, when it stops smoking shut it off and let it cool. Lard is only slightly less healthy than EVOO but far healthier than your vegetable oils like peanut, sunflower etc. I think it cooks better as well. Lard isn't the evil thing marketing companies made it out to be.
. As for seasoning. Lard. Nothing but lard. The same for my cast iron. Get it hot and coat it, when it stops smoking shut it off and let it cool. Lard is only slightly less healthy than EVOO but far healthier than your vegetable oils like peanut, sunflower etc. I think it cooks better as well. Lard isn't the evil thing marketing companies made it out to be.
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Lard, beef tallow, and ghee all get a bad rap, but are not the horrible unhealthy fats they have been portrayed to be. I have started cooking quite a lot with ghee (clarified butter, i.e., pure butter fat with milk solids and water removed) and I love it. It has a very high smoke point of about 480* and adds buttery goodness to whatever you are cooking. Beef tallow also has a smoke point of about 480*, but lard is only about 375* and EVOO is about 400* I use Avocado oil on my grill grates most of the time since it has the highest smoke point of all at about 520*
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Ghee is superb for sautéing just about anything. I have cooked a few kinds of mushrooms, snow peas, various peppers, zucchini "noodles", eggs, and seared venison loins with ghee. Brush it on bread for grilling, drizzle on popcorn. And, of course, dip your lobster tail, crab legs, and escargot in it, too. What is largely not known about ghee is how high the smoke point is compared to butter, olive oil, pork fat, etc.
You can actually make it also. Google recipes for it.