However, it is not only trans fat products that can contain these harmful fats; vegetable oils do too. ... EVOO yielded lower levels of polar compounds and trans fats when compared with other oils – Canola oil, Grapeseed Oil and Rice Bran Oil performed the worst and … Vitamin E can withstand heat, and grapeseed oil has a high smoke point. Oxidative stability is the most important consideration, and grapeseed oil appears to fail it. Next time I do a second-day delivery order, I’m going to try this grapeseed oil. sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (, "Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils", "Grape Seed Oil Compounds: Biological and Chemical Actions for Health", "Microwave Heating of Grapeseed: Effect on Oil Quality", "US National Nutrient Database, Release 28", "Fats and fatty acids contents per 100 g (click for "more details"). [2], A study of 21 grape cultivars showed variation of oil composition, especially for linoleic acid and tocopherols. Good consistency. An affordable option. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste. On the lower end of the price spectrum and easy to find in the grocery store, it also makes a GREAT lightweight skin moisturizer and massage oil (so yea, you might want to buy two bottles). For this reason, it’s advertised as a good choice for high-heat cooking like frying. Hazelnut oil 430° … apart, until it reaches 350°F. Additionally, the act of heating oil produces more free fatty acid which, in turn, lowers the smoke point. However, oils tend to lose large amounts of these compounds when they undergo refining processes such as bleaching and deodorization. This means the grapeseed oil may have a blood-thinning effect similar to how aspirin works; thinner blood means a reduced risk of blood clots (9). However, is this true or is it purely marketing? Rice bran oil, on the other hand, is predominantly a monounsaturated fatty acid. A study featuring 30 healthy participants found that daily consumption of grapeseed oil reduced platelet aggregation. Smoke point: 465 F. If you’re in a … Cooking in an oil when it passes its smoke point can result in burned tasting foods and may increase the amount of harmful chemicals it produces. Note: Smoke point ranges can vary wildly based on many different factors. But any cooking oil will deteriorate fast if overheated. Interestingly, this oil is a by-product of the winemaking industry. The combination of its high smoke point and very neutral flavor makes grapeseed oil one of the most versatile options in the kitchen. Due to its clean, light taste, and high polyunsaturated fat content, it may be used as an ingredient in salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. Grapeseed oil is ideal for any cooking that involves high heat 3. In one recent study, an independent test laboratory heated ten different commercial cooking oils to a temperature of 180°C (356°F). Oils with high smoke points are good for high-heat frying and stir-frying. I usually use Costco’s avocado oil but that entails waiting until we make the 60-mile trek to the nearest Costco warehouse, since they don’t offer it online. Here are some of the main drawbacks of using the oil that research has identified. Rather than the nutrition profile or smoke point, what really matters is whether or not grapeseed oil has positive or negative effects on health. Oils with high smoke points are good for high-heat frying and stir-frying. This process involves (4); The majority of grapeseed oil for sale in stores has been through the solvent extraction process. Generally speaking, the lighter the color of the oil, the higher its smoking point. Farmer-crafted and blended to perfection, Pompeian’s Grapeseed Oil offers the same quality and freshness as our select line of olive oils. Studies also confirm the oil itself has poor oxidative stability (12, 13). smoke point: 425°F. Vitamin E functions as an antioxidant in the body, and it may help to attenuate oxidative stress and reduce inflammation in the body (6, 7). Golden Plate 100% Grapeseed Oil can definitely be used as a carrier oil or moisturizer. With a smoke point of 421°F, it’s appropriate for high heat cooking such as sauteing or baking, but deep frying is still recommended. Does it matter if you use canola oil instead of vegetable oil? Vitamin E can withstand heat, and grapeseed oil has a high smoke point. But any cooking oil will deteriorate fast if overheated. The best measure of a cooking fat’s properties is oxidative stability. It has a high smoke and burn point of 420 degrees F. The smoke point is the point at which harmful free radicals are released and the oil begins to smoke and burn, also changing its flavor. Vitamin E can withstand heat, and grapeseed oil has a high smoke point. This oil has a number of health plugs championing it’s benefits A good choice for either salad dressing or cooking applications (sautéing, especially). On the negative side, research suggests that an excessive dietary intake of omega-6 could potentially cause problems. However, refined safflower oil's smoke point of 450 to 510 degrees Fahrenheit is much higher. With … "No-heat" oils like walnut and flaxseed are best for making dips and marinades. Best for: Sautéing, pan-frying, making salad dressings. Olive oil. Grapeseed Oil. Some we should limit. Firstly, grapeseed oil is predominantly polyunsaturated fat, which is the least stable fatty acid. The guide recommends grapeseed oil because of its higher smoke point, but grapeseed oil consists of 69.6% w-6 and a ω-6:3 ratio of 696 : 1 and makes it inflammatory in the body. Extra Virgin Olive Oil: the World’s Healthiest Fat? Grapeseed oil has a moderately high smoking point. Jump to navigation Jump to search. Grape seed oil also contains 0.8 to 1.5% unsaponifiables rich in phenols (tocopherols) and steroids (campesterol, beta-sitosterol, stigmasterol). As a result, the regular grapeseed oil on store shelves is unlikely to contain these compounds in significant numbers (11). ", "Emissions of volatile aldehydes from heated cooking oils", "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g", "Cottonseed oil, salad or cooking, fat composition, 100 g", "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g", "Olive oil, salad or cooking, fat composition, 100 g", "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g", "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g", "Soybean oil, salad or cooking, fat composition, 100 g", "Sunflower oil, 65% linoleic, fat composition, 100 g", "Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g", "Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g", "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g", "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g", https://en.wikipedia.org/w/index.php?title=Grape_seed_oil&oldid=978658428, Wikipedia articles with SUDOC identifiers, Creative Commons Attribution-ShareAlike License, This page was last edited on 16 September 2020, at 06:25. As the name may suggest, grapeseed oil is a cooking oil made from grape seeds. But with its moderate to high smoke point, you can use grapeseed oil for dishes that need to be stir-fried, sauteed, seared, roasted, or grilled. These health claims come from the fact that the oil has a high smoke point and polyunsaturated fat content. Before heat exposure, grapeseed oil already contained more than 1% trans fats. In the present day, marketing efforts place grapeseed oil as a healthy cooking oil with cardiovascular benefits. As an isolated oil, grapeseed oil provides little more than a source of fat. SORTED BY TEMP: SORTED BY NAME: 200's 225 F: Canola Oil, Unrefined : Flaxseed Oil, Unrefined : Safflower Oil, ... Grapeseed Oil¥ 420 F Grapeseed Oil** 485 F Lard 361-401 F Macadamia Nut Oil†† 389 F Olive Oil: Unrefined 320 F (Good Eats) 375 F Extra Virgin* 406 F Virgin** 420 F Olive … While olive oil proves a popular choice for both frying-up steak and sautéed vegetables, the low smoke point of the oil can create unpleasant odors in your kitchen. Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil derived from the seeds of grapes. Grapeseed oil has a moderately high smoking point. Unlike other seasoning oil, grapeseed oil contains low saturated fat that will make your pan surface slick and durable seasoning. One study suggests that a high omega-6 diet may cancel the anti-inflammatory benefits of omega-3 in the diet (15). smoke point: 350°F While grapeseed oil does have some potential benefits, unfortunately, they are dwarfed by the negatives. Furthermore, independent lab tests show grapeseed oil creates more oxidation products and more trans fats than other common oils. Grapeseed Oil. Both oils are suitable for use in sautéing, low-heat baking and sauces. Grapeseed oil is light green in color, and is prized by restaurant chefs for its high smoke point (420˚)—but also for its clean, plays-well-with-others taste. It is sprayed on raisins to help them retain their flavor. Lovingly crafted from 100% grapeseed oil imported from France, the light, all-natural taste will never … Grape seed oil has a high smoke point and begins to break down only after it reaches 420 degrees Fahrenheit. Expeller pressed. Grapeseed Oil High in polyunsaturated fats and vitamin E, grapeseed oil has a high smoke point, which makes it a good substitute for olive or vegetable oils when stir-frying and sauteing. [2], The following table lists a typical fatty acid composition of grape seed oil:[8]. It has a high smoke and burn point of 420 degrees F. The smoke point is the point at which harmful free radicals are released and the oil begins to smoke and burn, also changing its flavor. As a result, it’s a nice oil to season cast iron pans with. Fat Quality Smoke point; Almond oil: 221 °C: 430 °F: Avocado oil: Refined: 270 °C: 520 °F: Mustard oil: 250 °C: 480 °F: Beef tallow: 250 °C: 480 °F Butter It can be stored for up to six months in the fridge or in a cool, dark place. Because of its high smoking point, grapeseed oil for frying food is a suitable choice. Last Updated on February 11, 2019 by Michael Joseph. Smoke Point: 480 degrees. Known for its high smoke point and delicate taste, the all-natural Pompeian Grapeseed Oil is the ideal choice for stir-frying, deep frying, sautéing, and baking. On the lower end of the price spectrum and easy to find in the grocery store, it also makes a GREAT lightweight skin moisturizer and massage oil (so yea, you might want to buy two bottles). Sesame Oil. As a result, it can also be used in soaps and lotions. The best-performing oils were coconut, extra virgin olive, and peanut oil. However, some trace amounts of hexane residues may remain after this. Due to its clean, light taste, and high polyunsaturated fat content, it may be used as an ingredient in salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. Each oil has its own smoke point, the temperature at which the oil begins to be damaged by heat. So for example, Algae oil has a 485 degree F smoke point, once the oil reaches that temperature it will start to smoke. The smoke point is the temperature that causes oil to start smoking, which produces toxic fumes and free radicals. Smoking oil isn’t always a problem: there are times when it’s inevitable, such as when you’re stir-frying in an extremely hot wok. Grapeseed Oil. Soon after, the potential uses for these seeds doubled as researchers realized they could use the seeds to make edible cooking oil (2). Believe it or not, there are oils made entirely from the tiny sunflower seed. It is easy to hear claims that grapeseed oil is a “heart healthy” cooking oil. grapeseed oil vs avocado oil. NutritionAdvance.com does not provide medical advice. Grapeseed oil production primarily occurs in wine-growing regions, especially around the Mediterranean Sea. One one hand, you want to cook with an oil that has a high flash (smoke) point, but you also need to use a cooking oil that has a healthy balance of Omega 3 to Omega 6 fatty acids--and even better if the oil is loaded with antioxidants and vitamins! Knowing the smoke point of oils is important because heating oil to the point where the oil begins to smoke produces toxic fumes an… Compared to all nine other cooking oils, grapeseed oil contained the most trans fats both before and after exposure to high heat. However, refined safflower oil's smoke point of 450 to 510 degrees Fahrenheit is much higher. Smoking oil isn’t always a problem: there are times when it’s inevitable, such as when you’re stir-frying in an extremely hot wok. Hence, grape seed oil can safely be used for … Olive oil has a relatively low smoke point at 320 degrees Fahrenheit and the smoke point of grape seed oil is 420 degrees Fahrenheit. Best Oil For Consumption. As you can see, grape seed oil is mostly a polyunsaturated fat and should never be exposed to any degree of heat. We can see an illustration of these results in the graph below; By now, the whole world knows that trans fats are detrimental to our health. Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). Also known as a flash point, a smoke point is simply the temperature at which an oil begins to smoke and oxidize. You can use it similarly to olive oil, too. Whenever possible, use … Cooking oil smoke point is NOT the best predictor of oil stability and suitability for cooking at domestic temperatures. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste. Before we look into grapeseed oil’s nutritional properties, here is a quick examination of how manufacturers produce it. Template:Smoke point of cooking oils. You can use it similarly to olive oil, too. Exposure to 240°C heat resulted in the formation of more trans fats. This particular oil has high smoke point required and pans seasoning process. It is well established that oils high in polyunsaturated fat have poor heat stability. [3], Although grape seeds contain polyphenols, such as proanthocyanidins,[4] grape seed oil contains negligible amounts of these compounds. Cold-pressed grapeseed oil can contain reasonably large quantities of phenolic compounds (10). The most evidence-based cooking oil at present is extra virgin olive oil (EVOO). [9] Grapeseed oil contains small amounts of vitamin E, but safflower oil, cottonseed oil, or rice bran oil contain greater amounts. If you want to use oil for sautéing or deep frying, then this becomes a very important point. You can use them as salad dressing instead of other inflammatory, GMO, and hybridized oils. For this reason, it’s advertised as a good choice for high-heat cooking like frying. A good quality avocado oil has a mild, buttery flavor and … At the one hour point, grapeseed oil contained more polar compounds (oxidation products) than any other oil. Grapeseed oil has the highest smoke point (485 degrees) that makes it ideal for frying, searing, sautéing, or baking. Grapeseed oil has a really nice, mild flavor, and as such I use it in everything from brownies to roasted veggies. When it comes to frying and grilling, you need an oil that is going to withstand the high temperatures of the pan. Smoke Point: 520 degrees. Choosing Between Expeller-Pressed and Cold-Pressed Oil. Believe it or not, there are oils made entirely from the tiny sunflower seed. The smoke point is also called the burning point of oil and can range from relatively low 325 F to very high (520 F). However, it is worth noting that the smoke point of an oil is not a constant throughout cooking, and it can change as the oil breaks down. Grapeseed Oil. Every type of cooking fat has a point at which it smokes and burns -- known as its smoke point. Both oils are suitable for use in sautéing, low-heat baking and sauces. ... Grapeseed oil 485° High. Oils with a medium-high smoke point, like canola, grapeseed, olive oil or peanut, are well suited for baking or stir-frying. Grapeseed oil has a really nice, mild flavor, and as such I use it in everything from brownies to roasted veggies. Not all fats are equal. Grapeseed Oil Nutrition at a glance: 120 calories, 1.3 grams saturated fat, 10 grams polyunsaturated fat, 2.2 grams monounsaturated fat (per one tablespoon) Smoke point: 420°F Grapeseed Oil Farmer-crafted and blended to perfection, Pompeian’s Grapeseed Oil offers the same quality and freshness as our select line of olive oils. But more factors, like the age, quality, and level of refinement, also have an impact (more on that later). The combination of its high smoke point and very neutral flavor makes grapeseed oil one of the most versatile options in the kitchen. It also displayed lower oxidative stability than all nine other oils (14). Uses. The only vitamin or mineral of note in grapeseed oil is vitamin E, with one tablespoon providing 19% of the RDI. It’s a natural way to preserve the moisture in aging skin. It is a bit more stable than grape seed oil, and can be used for very low-heat applications, but rice bran oil still has a hefty polyunsaturated content (36%), so … [5] Grape seed oil components are under study for their potential applications in human health, but the scientific quality of clinical research as of 2016 has been inadequate to suggest any effect on lowering disease risk. – No greasy or burnt aftertaste like so many other oils. Sunflower Seed Oil. However, grapeseed oil has a moderately higher smoke point than olive oil or certain other PUFA oils. Grapeseed Oil. Close the oven door and raise the oven temp in 70 or 80° increments, about 5 to 10 min. Grapeseed oil has a high smoke point (about 420-445°F) for a vegetable oil, so it’s unlikely to oxidize and produce off flavors during higher-temperature cooking. Grapeseed oil is ideal for any cooking that involves high heat 3. Aunt Jackie's growth Oil Grape Seed & Avocado, porosity involves your hair's ability to absorb moisture. However, grapeseed oil has a moderately higher smoke point than olive oil or certain other PUFA oils. The solvent hexane plays a role in the solvent extraction process used to produce grapeseed oil. Choosing Between Expeller-Pressed and Cold-Pressed Oil. The smoke point of grapeseed oil is approximately 421°F (216°C). To determine this, here is an overview of what the studies show. Grapeseed oil has a moderately high smoking point. Grapeseed Oil High in polyunsaturated fats and vitamin E, grapeseed oil has a high smoke point, which makes it a good substitute for olive or vegetable oils when stir-frying and sauteing. Coconut oil is a popular solution known for helping to repair hair damage. Why Is Oil Smoke Point Important? The smoke point tends to increase as free fatty acid content decreases and the level of refinement increases. The grapeseed oil smoke point is relatively high. This is called the “smoke point”. [1][2], Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). We want the temperature of the oven somewhat near but below the smoke point of the oil we'll be using. Furthermore, very few people—especially children and the elderly—consume enough EPA and DHA omega-3 fatty acids. Use the following temps only as a starting point. Forget the letter “G,” and that becomes rapeseed oil. While grapeseed oil is great, Dennis Powell of Butter Pat Industries … The nutritional values are expressed as percent (%) by weight of total fat. Many have positive health benefits… However, we only require them in small amounts, and seed oils like grapeseed are a substantial source of these fats. Studies also confirm the oil itself has poor oxidative stability (12, 13). A by-product of the winemaking industry, it is typically used for edible applications. In other words, the fatty acids break down with exposure to heat, which results in the formation of harmful chemicals that can damage our health. We want the oil to get so hot that a chemical reaction — polymerization — occurs, thus changing the oil into a sealant, of sorts. The word smoke point is a bit deceiving, as you may not see a billow of smoke appear when an oil hits exceeds its smoke point temperature, but the oil will be damaged and begin to form harmful compounds, such as trans fats and other harmful compounds. Grapeseed oil is … Grapeseed oil is made by mashing and pressing grape seeds, often the by-product seeds of wine or grape juice production. Opt for a frying pan instead of a deep fryer for healthier cooking. For example, a tablespoon of oil can be like eating hundreds of seeds at one time. (This happens pretty quickly on a hot grill.) Use the following temps only as a starting point. Some people often mistook or misheard grapeseed oil for rapeseed oil. These oils included; olive oil, extra virgin olive oil, virgin olive oil, canola oil, avocado oil, rice bran oil, sunflower oil, peanut oil, coconut oil, and finally grapeseed oil. After the extraction of the oil, producers remove the hexane from the oil before it goes out to sale. In short, there is no evidence that these residues can cause harm, but it is something that people may wish to be aware of. [6], Grapeseed oil has occasionally been found to contain dangerous levels of polycyclic aromatic hydrocarbons because of direct contact with combustion gases during the drying process. Additionally, studies show that vitamin E tocopherols help to protect the fats in oils against oxidation (8). While grapeseed oil may have a few positives like vitamin E and potential phenolic contents, the research is clear; it is not a healthy cooking oil. It is sprayed on raisins to help them retain their flavor. A recent study also showed that although 36 out of 40 commercial vegetable oil samples contained hexane, none of them exceeded the MRL (19). The carbon and smoke don’t taste good, and this will affect the end result of your dinner. Fat Quality … It leaves no greasy or burnt aftertaste like so many other oils. See the bottom of this post for a chart of smoke points for different oils. Expeller pressed. Eat anything you want as long as it doesn't cause symptoms. With a smoke point of 421°F, it’s appropriate for high heat cooking such as sauteing or baking, but deep frying is still recommended. Opt for a frying pan instead of a deep fryer for healthier cooking. Good: Butter and Animal Fats. This particular oil has high smoke point required and pans seasoning process. In the past, after wine producers finished juicing the grapes, millions of seeds would go to waste. However, for reference purposes here is a summary of the main nutritional values per tablespoon serving (5); As shown in the table, grapeseed oil is predominantly a source of polyunsaturated fat, mainly omega-6 fatty acids. via Cooking for Engineers. It is a little funny because they almost sound and spell nearly the same. Vitamin E can withstand heat, and grapeseed oil has a high smoke point. Pros. Pressing the seeds—without heat—to extract their oil, Purification of the resulting oil via sedimentation, Crushing the seeds and pressing them into a “cake”, These seeds are then treated with hexane to extract further oil, The oil then goes through a distillation, bleaching, and deodorizing phase to remove chemical residues. But it’s a better option for cooking. Light and delicate nutty flavor. Results showed that extra virgin olive oil was the most stable cooking oil when compared with other commonly used oils. Each oil has its own smoke point, the temperature at which the oil begins to be damaged by heat. It can handle temperatures up to 420°F. Many expert use grapeseed oils as this particular oil have neutral odor. Trying to find the healthiest cooking oil can be a daunting task. Shop Grapeseed Oil . Cooking oils supply different dietary fats. The smoke point of grapeseed oil is approximately 421°F (216°C). Bottled in the USA. Known for its high smoke point and delicate taste, the all-natural Pompeian Grapeseed Oil is the ideal choice for stir-frying, deep frying, sautéing, and baking. Most refined oils (filtered, heated at high temperatures) will have a higher smoke point, whereas unrefined oils will have low smoke points and shouldn’t be heated. Because of their chemical makeup, different oils have different smoke points. Nice light flavor. On this note, there is a ‘maximum residue limit’ (MRL) for the amount of hexane which is acceptable. EVOO is very heat stable, full of beneficial compounds, and has a wide range of positive research behind it. Grape seed oil has a high smoke point and begins to break down only after it reaches 420 degrees Fahrenheit. Grapeseed oil has a high smoke point (about 420-445°F) for a vegetable oil, so it’s unlikely to oxidize and produce off flavors during higher-temperature cooking. Some studies suggest that this may promote inflammation (16, 17, 18). Uses. Avocado Oil. Smoke Point and Oil Quality or Safety While knowing an oil’s smoke point is important … Most foods are fried between the temperatures of 350 F and 450 F so it is best to choose an oil with a smoking point above 400 F. Fats and oils with lower smoking points, like butter and olive oil, are best suited for lower temperature cooking methods such as sautéing. While this may sound good in theory, the crucial test is how grapeseed oil performs during high heat cooking, and we will get to that shortly. It depends on the components, origin, and level of refinement for that particular oil. Does it matter if you use canola oil instead of vegetable oil? In the laboratory test previously discussed, the researchers measured the trans fat levels in the commercial cooking oils. These include: Peanut; Sesame; Soybean The oil does not need to be refrigerated. As previously mentioned, grapeseed oil is a good source of vitamin E, containing 19% of the RDI in every tablespoon. It has a high smoke point. An oil's smoke point is the temperature at which it will start to smoke and break down. For these reasons, it is a good idea to leave the grapeseed oil on store shelves and seek out healthier alternatives. However, industry soon found a use for these leftover seeds and started using them to produce grapeseed oil, initially for use in beauty products (1). Grapeseed oil has a moderately high smoking point. Sunflower Seed Oil. Why Is Oil Smoke Point Important? Argan oil circulates natural hair blogs as a suggestion for protecting hair from heat- Grapeseed oil is said to have a high smoke point and adds shine to flat ironed curls. Our rating: (4.6 / 5) Check Price on Amazon . [7], Winemaking accounts for 90% of grape cultivation, with the seeds of the plant serving as a by-product that can be pressed for oil. Note: Smoke point ranges can vary wildly based on many different factors. … Firstly, there are two distinct methods for producing grapeseed oil; Cold-pressed grapeseed oil which involves (3); The solvent extraction process uses heat and chemicals such as hexane. When seasoning, we want to hit the smoke point. As a medium-high smoke-point oil, grape seed oil is ideal for higher-heat baking, stir-frying and oven cooking. With … Smoke Point: 480 degrees. Light and delicate nutty flavor. Great for salad dressings and marinades. Is Peanut Oil a Healthy Choice For Frying? Similar to olive oil, grapeseed oil has a high smoke point of about 420 degrees Fahrenheit, which helps to keep your food safe from harmful free radicals and toxic fumes. Example: Avocado oil (user can search for other oils)", "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996", "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period", "What is unrefined, extra virgin cold-pressed avocado oil? – Remains clear when chilled. Oil smoke points. The graph below shows how grapeseed oil compares to other cooking oils for trans fat formation; Omega-6 fatty acids are essential to our health, and they are available in a wide variety of foods. The smoke point is also called the burning point of oil and can range from relatively low 325 F to very high (520 F). Grapeseed oil can be used on its own as a moisturizer or blended with essential oils. Grapeseed oil contains small amounts of monounsaturated fat and an even smaller serving of saturated fat. The molecular composition of grapeseed oil allows it to easily penetrate the skin. In this article, we review the research on grapeseed oil to determine whether it deserves its reputation as a healthy cooking oil. It is widely used in baked goods, pancakes, and waffles. An oil's smoke point is the temperature at which it will start to smoke and break down. Grapeseed oil has the highest smoke point (485 degrees) that makes it ideal for frying, searing, sautéing, or baking. However, it is worth noting that the smoke point of an oil is not a constant throughout cooking, and it can change as the oil breaks down. These include: Peanut; Sesame; Soybean At the same time, most individuals have an imbalanced intake of omega-6 to omega-3 fats. Because of its high smoking point, grapeseed oil for frying food is a suitable choice. These polyphenols may hold benefits for the human body, and they can help to protect oils from oxidation. Every type of cooking fat has a point at which it smokes and burns -- known as its smoke point.