What oil should I use on my Blackstone griddle to ensure optimal cooking performance and flavor enhancement? Given the myriad of options available, how does one discern the most suitable oil for this versatile cooking appliance? Is it essential to consider the smoke point of the oil, or might factors such as flavor profile and health considerations also come into play? With numerous oils like canola, avocado, and sesame, how do their distinct properties impact the griddle experience? Could the choice of oil influence not only the taste of the food but also the longevity of the griddle surface? Furthermore, is there an ideal oil for specific cooking techniques, such as searing versus sautéing? As I explore these inquiries, what guidelines should inform my decision, and how can I ensure that I’m maximizing the potential of my Blackstone while maintaining culinary integrity? What nuances should I be aware of in my selection process?