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Grapeseed Oil 101

The Martha Stewart Show, April 2008

Cooking oils are the foundation of many recipes and add flavor and nutrients depending on which oil you choose. Grapeseed oil is extracted from the seeds of grapes, a by-product of the winemaking industry. It mainly comes from France, Italy, or Switzerland, with a few sources now in the United States.

Grapeseed oil has a high smoke point -- the point at which the oil begins to smoke, generating toxic fumes and harmful free radicals -- of 420 degrees Fahrenheit, and it can be safely used to cook at high temperatures. Good for stir-frying, sauteing, and baking, grapeseed oil has a clean, light taste that holds flavor quite well. Because of its neutral taste, it is often used as a base in salad dressings.

Grapeseed oil can be used as a substitute for virgin olive oil, which has a similar high smoke point. (Virgin olive oil has a similar high smoke point; peanut oil has a high smoke point; and extra-virgin olive oil has a low smoke point.) Grapeseed oil contains a high amount of omega 6, which help the body burn fat and increase energy, and contains omega 9, omega 3, vitamin E, C, and beta-carotene. It should be stored for up to six months in a cool, dark place or in the refrigerator.

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Comments (4)

  • Lisa Weems 30 Jun, 2014

    My husband is diabetic and has bad skin on his legs below his knees called alligator skin I put grapeseed oil on this and has helped tremendously a wound care nurse suggested this and they use it in there office.

  • Cubefrenzy 22 Jan, 2010

    I had only used grapeseed oil for making natural skincare products, but I knew that it could be used for cooking. So I was planning to make a red velvet cake one night when I realized I didn't have enough vegetable oil, I was able to use grapeseed oil and it came out excellent!!

  • grammydebi 15 Apr, 2008

    Is there a way to get instructions for decorating the golf ball cupcakes? How did she make that golf ball look so real?

  • Grace08 8 Apr, 2008

    I've been using grapeseed oil for a few years now. The high smoke point was what originally got my attention since I didn't like that awful "fryed" smell iI used to get in the house for days after using corn or canola oil. I'm glad to see it also contains good nutrients.