Grapeseed oil - why you need it.

Let me start out by saying that I love olive oil, I really do (I'm Italian, its required). However a lot of recipes seem to call for it improperly. See, olive oil is *not* meant to be used at high temperatures. If a recipe ever calls for the oil to be heated above a low-medium heat in a pan, do NOT use olive oil. See, olive oil has a very low 'smoke point' meaning it burns at a low temperature. That means all of the healthy goodness that comes in olive oil - the healthy fats, start to break down. It gives the oil a burnt flavor and robs it of the healthiness that you're using it for.

Don't believe me? Pour some olive oil in a pan, put it to high, wait a half hour and listen for the smoke detector. Bet you a dollar it goes off.

The other downside? The low smoke point means that you start burning off oil, which means you have less oil to work with. Your food is more likely to burn. So its good for tossing around some spices, or for seasoning a pan, but not for frying, sauteeing, etc.

This is a simple mistake to make, because a LOT of people don't know better. So what can you use? Well, while its much less known, grapeseed oil has the exact same health benefits of olive oil. It has a very high smoke point, so you can actually use less oil. It contains mono and polyunsaturated fats. It also contains vitamin c, vitamin e, and a number of antioxidants.

Pick some up. Its the same price as decent olive oil, and use it any time you're going above the medium mark. Its a must have for anyone who cooks a lot.