Fry Cycles
60to 25% TPM
Smoke Point
216°C
OSI
5hours
Profile
The worst-performing frying oil in this atlas. At 71% PUFA, grapeseed oil has the highest polyunsaturated content of any common cooking oil — maximum oxidative degradation and aldehyde generation at frying temperatures. Only 60 fry cycles to 25% TPM. Grapeseed oil is a finishing and sautéing oil, not a frying oil. Its presence in commercial fryers reflects marketing positioning rather than frying science.
Fatty acid breakdown
Saturated (SAFA)
10%
Monounsaturated (MUFA)
17%
Polyunsaturated (PUFA)
71%
Health
The highest PUFA (71%) of any common cooking oil — the worst possible profile for frying. Proanthocyanidins are rapidly consumed at frying temperatures. Sometimes marketed as healthy but linoleic acid dominance generates maximum aldehyde load at frying temps.
Sustainability
Byproduct of winemaking — very low marginal environmental impact. Extremely low oil yield per hectare.