Tried switching my flat top griddle to grapeseed oil and it backfired bad

I've been seasoning my flattop with canola oil for about a decade with no issues. Last month I read some forum post claiming grapeseed oil gives a better nonstick surface. So I stripped my griddle down one Sunday night and applied three thin coats of grapeseed oil. Next morning during breakfast rush everything was sticking like crazy. Eggs, pancakes, even the hash browns were tearing apart and leaving residue. I spent an hour scrubbing the carbon buildup off with a brick after service. Turns out grapeseed has a lower smoke point and polymerizes way faster, which left this gummy layer instead of a hard seasoning. Anyone else get burned by trying a trendy oil on their flat top?

3 comments

3 Comments

hugos461mo ago

Grapeseed oil actually has a higher smoke point than canola, so the issue was probably too much heat or thick coats.

jamieb801mo ago

Hugo is wrong grapeseed is notorious for this. Canola is the king for flat tops because it builds hard layers that bond right. Grapeseed gives you that sticky mess when it doesn't cure fast enough, even with proper heat. Your smoke point knowledge from the internet doesn't beat a decade of real-world results. Stick with what works.

drewr151mo agoTop Commenter

Yeah but canola's still the GOAT for flat tops, grapeseed's just too finicky.