Why You Should Consider Cooking With Grapeseed Oil More Often

In the vast world of kitchen oils, olive reigns supreme. A recent Tasting Table survey revealed that nearly 60% of people favor olive oil for their cooking needs, but they might want to consider broadening their horizons, at least when it comes to certain kitchen tasks. Olive oil is justly praised for its health value compared to many other oils, but it has a slightly lower smoke point compared to some other oils, between 350 and 410 degrees Fahrenheit, making it not the best option for applications like frying. Plus, regular olive oil's strong flavor isn't appropriate for every dish.

It's wise to consider keeping multiple cooking oils in your pantry for different purposes. MasterClass breaks down some notable standbys, including peanut oil, which is great for high-heat cooking but is a serious allergy risk; vegetable and canola oils are cheap and accessible but high in unhealthy fats and grapeseed oil, which is often overlooked in the kitchen but offers a level of versatility few other oils can compete with. If grapeseed oil isn't a staple of your kitchen already, it could be worth considering.

Grapeseed oil is made, as the name suggests, from the seeds of grapes discarded in the process of winemaking. According to MasterClass, commercial grapeseed oil may be produced in one of two ways: either by mechanically pressing the oil out of the seeds (a process known as cold-pressing or expeller-pressing) or by using chemical solvents to extract the oil from crushed seeds. The latter method is more efficient and more widely practiced, but many insist that the more expensive pressed product is superior. Grapeseed oil is very low in vitamins and minerals, per Healthline, but it has a high level of omega-6 fatty acids, and it appears to have antiplatelet effects as well, potentially reducing blood clots.

Chefs hold grapeseed oil in high regard for a couple of reasons. Firstly, Martha Stewart notes that grapeseed oil has a neutral flavor, meaning you can pair it with almost anything and not have to worry about altering the overall taste of the dish. Furthermore, Masterclass notes that grapeseed oil has a smoke point between 420 and 445 degrees Fahrenheit, which is quite high among vegetable oils. Though olive oil's popularity is well-deserved overall, for high-heat cooking, it's better to grab a bottle of grapeseed. Plus, the neutral flavor makes grapeseed oil versatile enough to use in a variety of salad dressings, marinades, and more.