Grapeseed oil is often used in cooking and has been used for centuries. It primarily comes from Italy, although France and other grape-growing countries create it as well.
The beauty of grapeseed oil is that it can go to a very high level of temperature without beginning to smoke. You can use it at a low temperature on salads, with vinegar. You can use it at a high temperature such as in a stir fry without worrying about any problems.
From: Grape seeds
Temps: Use to 200F to preserve Omega-6; can be used higher
Health: 76% Omega-6, shown to reduce LDL levels
Uses: Great for frying or sauteeing, a bit expensive. Light, grapey flavor.
Cooking Oil Type and Use Chart
Trans Fats, Deep Frying and Atkins
Good Fats, Bad Fats and Ugly Fats
Polyunsaturated and Monounsaturated Good Fats
Avoid Soybean Oil
McDonalds and Partially Hydrogenated Oils
Cooking Fat and Oil Chart
Good Fats are REALLY Good
Healing the Damage of Trans Fatty Acids
Lisa Shea's Library of Low Carb Books