What Can I Substitute for Grapeseed Oil?

You're heating oil in a wok or frying pan to sear meat, stir-fry vegetables or shallow-fry, and the recipe calls for grapeseed oil because it handles heat without tasting of much.

• canola oil — 30 ml for every 30 ml grapeseed oil (1½ tbsp)AU tbsp = 20ml
• rice bran oil — 30 ml for every 30 ml grapeseed oil (1½ tbsp)AU tbsp = 20ml
• vegetable oil — 30 ml for every 30 ml grapeseed oil (1½ tbsp)AU tbsp = 20ml

All three are refined, neutral oils that cope with searing temperatures, so they cover both primary roles of grapeseed oil; rice bran oil tolerates the hottest wok best, while toasted sesame oil and extra virgin olive oil will smoke or add flavour here.

You're slowly whisking or blending oil into egg yolk to make mayonnaise or aioli and want a clean-tasting, pale result.

• sunflower oil — 250 ml for every 250 ml grapeseed oil
• canola oil — 250 ml for every 250 ml grapeseed oil

Both are light, neutral oils that stay liquid in the fridge, so they form the bulk of the emulsion without setting, clouding or turning bitter the way extra virgin olive oil can when blended at speed.

You're shaking up a vinaigrette or marinade that will sit in the fridge, and you want the herbs, garlic and vinegar to be what you taste.

• sunflower oil — 60 ml for every 60 ml grapeseed oil (3 tbsp)AU tbsp = 20ml
• canola oil — 60 ml for every 60 ml grapeseed oil (3 tbsp)AU tbsp = 20ml
• light olive oil — 60 ml for every 60 ml grapeseed oil (3 tbsp)AU tbsp = 20ml

Sunflower and canola oil match grapeseed oil's neutral taste and stay pourable when chilled; light olive oil works too but adds a faint olive note and may thicken in the fridge until it warms up.

You're making a cake, muffins or a quick bread where the oil is stirred into the batter rather than creamed with sugar.

• vegetable oil — 250 ml for every 250 ml grapeseed oil
• canola oil — 250 ml for every 250 ml grapeseed oil
• light olive oil — 250 ml for every 250 ml grapeseed oil
• melted butter — 125 ml (about 115 g) melted butter for every 100 ml grapeseed oil

Any liquid neutral oil coats the flour and keeps the crumb soft at room temperature just as grapeseed oil does; melted butter also works but needs more volume because it is only about 80% fat, tastes buttery and gives a crumb that firms when cold.

You're filling a saucepan or deep-fryer with oil to fry chips, tempura or battered fish.

• rice bran oil — 1 litre for every 1 litre grapeseed oil
• vegetable oil — 1 litre for every 1 litre grapeseed oil
• peanut oil — 1 litre for every 1 litre grapeseed oil

These oils hold deep-frying temperatures without smoking and give a crisp, clean-tasting result; peanut oil fries very well but only use it when nobody eating has a peanut allergy.

Your mayonnaise or aioli tastes bitter and harsh.

Why: Extra virgin olive oil was used in a blender or food processor, and the high-speed blades break up its bitter compounds into the emulsion.

Can't be fixed — next time: The bitterness cannot be taken out, so next time make the base with sunflower or canola oil and, if you want olive flavour, whisk in a little extra virgin olive oil by hand at the end.

Your dressing or mayonnaise has gone thick, cloudy or lumpy in the fridge.

Why: Olive oil or coconut oil was used, and these thicken or solidify when chilled whereas grapeseed oil stays liquid.

Fix: Stand it at room temperature for 15–20 minutes and shake or whisk it smooth; if coconut oil was used and it stays waxy, remake it with sunflower or canola oil.

Your vinaigrette tastes oily and flat, or too sharp.

Why: The recipe was written with 15 ml tablespoons, but one ingredient was measured with a 20 ml Australian tablespoon and the other was not, throwing the oil-to-vinegar balance out.

Fix: Taste and add more vinegar or more oil a teaspoon at a time until it balances, and next time measure both with the same set of spoons.

Your cake made with melted butter instead of grapeseed oil feels firm and dry straight from the fridge.

Why: Butter sets solid when cold while grapeseed oil stays liquid, so the crumb firms up as it chills.

Fix: Let slices come to room temperature or warm them in the microwave for about 10 seconds, and store the cake at room temperature in an airtight container if the filling allows.

Is grapeseed oil the same as vegetable oil?

No, grapeseed oil is pressed from grape seeds, while vegetable oil is usually a blend or a single oil such as canola or soybean. They behave very similarly in the kitchen, as both are neutral and heat-tolerant, so you can swap one for the other at the same volume.

Can I use olive oil instead of grapeseed oil?

Yes, but light olive oil is the better choice because it is refined and mild. Extra virgin olive oil works for frying and roasting, but its peppery flavour shows in dressings, and it can turn mayonnaise bitter if blended at high speed.

How many grams is a cup of grapeseed oil?

A 250 ml Australian cup of grapeseed oil weighs about 230 g, and a 240 ml US cup weighs about 218 g. Weighing the oil is handy for cakes because it avoids scraping a measuring cup clean.

How many grams is a tablespoon of grapeseed oil?

A 20 ml Australian tablespoon of grapeseed oil weighs about 18 g, while a 15 ml tablespoon used in UK, NZ, US and Canadian recipes weighs about 14 g. If a recipe comes from overseas, use a 15 ml spoon or measure in teaspoons, otherwise you add a third more oil than intended.

Can I deep-fry with grapeseed oil?

Yes, refined grapeseed oil has a smoke point of about 216°C, which is comfortably above the 170–190°C used for most deep-frying. It is often more expensive than vegetable or rice bran oil, though, so many cooks keep it for pan-frying and dressings.

Does grapeseed oil go off?

Yes, it turns rancid faster than olive oil because it is high in polyunsaturated fat. Store it tightly capped in a cool, dark cupboard and throw it out if it smells like crayons, paint or stale nuts.