What Seed Oil Free Actually Means (And Why We Cook Without Them)
Seed oil free is easy to claim and hard to keep. What we cook with, where seed oils hide, and the questions to ask any meal service.
The short version
We cook exclusively with extra virgin olive oil, avocado oil, grass-fed butter and tallow. No canola, soybean, corn, sunflower, safflower, grapeseed or generic vegetable oil enters the kitchen — not in the pan, not in a dressing, not in a bun.
Where seed oils usually hide
A kitchen can cook a chicken breast in olive oil and still serve you four other sources of seed oil on the same plate. The label matters less than the components.
- Dressings and mayonnaise — most Caesar and ranch bases are soybean or canola
- Bread and buns — commercial doughs are usually conditioned with oil
- Croutons, chips and anything fried or toasted
- Store-bought sauces, marinades and broths
- Desserts made with shortening or 'vegetable oil' in place of butter
How we handle each of those
Our Caesar dressing is made in house. The croutons are cut from our own long-fermented sourdough. The English muffins in the breakfast sandwich are made from our sourdough starter. The rice in the taco plate is cooked in bone broth. The cookies use grass-fed butter, not shortening. When a component can't be made to standard, the dish comes off the menu rather than getting a substitute.
Questions worth asking any meal service
If you are comparing seed oil free meal delivery options in Dallas–Fort Worth, three questions separate real answers from marketing: what oil is the dressing built on, who makes the bread, and what is in the sauce. A kitchen that cooks this way will answer immediately and specifically.