How to Easily Avoid Seed Oils in Your Cooking (And What to Use Instead)
It’s no secret—seed oils like canola, soybean, corn, and sunflower have taken over most restaurant kitchens and processed foods. They’re cheap, shelf-stable, and everywhere. But there’s a growing awareness around the long-term health effects of these highly processed oils, especially when they’re heated to high temperatures or consumed regularly.
At Farm to Smash, we’ve made it our mission to completely eliminate seed oils from our kitchen. And the good news? You can do the same in your home cooking—with just a few simple swaps.
Why Avoid Seed Oils?
Seed oils are often:
Highly processed using chemical solvents like hexane
Oxidized easily at high heat, which can cause inflammation in the body
High in omega-6 fatty acids, which when unbalanced, may contribute to chronic diseases
Better Fats to Cook With
Here are healthier alternatives you can start using today:
Beef Tallow: Excellent for frying. It’s stable at high heat, rich in fat-soluble vitamins, and gives unbeatable flavor.
Ghee (Clarified Butter): Great for sautéing or roasting, especially if you’re sensitive to dairy.
Grass-Fed Butter: Perfect for lower-heat cooking or adding creaminess to sauces and vegetables.
Avocado Oil: Ideal for dressings, sauces, and even high-heat cooking. It has a neutral taste and a high smoke point.
How We Do It at Farm to Smash
We’re proud to say that every sauce and spread in our kitchen starts with house-made avocado oil mayonnaise. No seed oils. No shortcuts.
From our OG sauce to our chipotle aioli and ranch, every dip is made fresh using avocado oil, lemon juice, garlic, and real ingredients—no preservatives, no canola, no mystery oils. We also fry our fresh-cut potatoes in 100% beef tallow, just like the old-school diners used to before seed oils took over.
