Look out, canola! Make room, olive oil! There's a new favorite cooking oil in my kitchen. I'm a little late to the party with my discovery of grapeseed oil, but I'm glad I made it here in the end.
Grapeseed oil has a very neutral flavor that tastes "light" to me when tried on its own and that disappears into the dish during cooking. For an all-purpose cooking oil, this is exactly what I want. Here are the three ways I've been using it the most:
1. Quick Stir-Fries and Sautés: I think this is where grapeseed oil is really at its best. It has a higher smoke point than many other oils, so I don't worry about adding it to hot woks or skillets. The mildness of the oil also lets the fresh flavors of the stir-fries shine through.
2. On the Grill: Another high-heat application for grapeseed oil. I use it to wipe down the hot grill and for coating the food itself with oil.
3. Roasting Vegetables: I normally toss my vegetables in olive oil for roasting, but have found myself reaching for the grapeseed oil lately. Again, its mild flavor is a bonus here, and I like it especially with roasted broccoli and sweet potatoes. I'll still switch back to olive oil when I want more flavor, but I like having the option of the grapeseed oil.
I've been using this J.R. Watkins' brand of grapeseed oil and really like it for everything mentioned above:
• Grapeseed Oil from J.R. Watkins, $12.99 for 375mL bottle
Do you like grapeseed oil? What are your favorite ways to use it?
Related: Pantry Staples: Trader Joe's Organic Coconut Oil
Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.
(Image: Emma Christensen)