Thanks to its high smoke point and neutral flavor, grapeseed oil is the ultimate all-purpose oil. Excel in high-heat methods like pan-frying, oven-roasting, or casseroles with poultry, meat, fish, and vegetables. It's also ideal for pastries and frying, while delicately enhancing salads and raw vegetables.
With its rich, generous profile, walnut oil is perfect for dressing raw vegetables and salads (especially endives) or lightly drizzling over steamed veggies. It doesn't hold up to cooking heat—except for fried eggs: pour the oil, crack eggs immediately, and cook on very low heat for pure delight!
Hazelnut oil works wonders on salads, raw vegetables, and avocados (mixed with wine vinegar). Unstable at high heat, use it to finish poultry and fish at the end of cooking, or as a butter substitute for starches and vegetables. For peak flavor in pancakes, blinis, and pastries, add a spoonful to the batter.
