What kind of oil should I use on my Blackstone griddle to achieve that perfect sear and mouthwatering flavor? With so many options available, it can be quite bewildering to determine the most suitable type of oil for optimal performance. Should I gravitate toward a high smoke point oil, perhaps avocado or grapeseed oil, renowned for their thermal stability? Or is it more prudent to employ traditional oils like canola or vegetable oil, which are readily accessible and versatile in application? Furthermore, do certain oils impart distinctive flavors that could elevate my culinary creations? Is there a specific oil that promotes better seasoning over time, ensuring that my griddle develops that coveted non-stick layer? How do the properties of different oils influence the cooking process on a Blackstone? In considering all these factors, what truly is the best choice to enhance my outdoor cooking experience? Can the right oil make a significant difference?