Algae Cooking Oil Might Be the Most Underrated Ingredient in Your Kitchen
Most of us fall back on the same lineup of oils—olive for everyday cooking, avocado when we need a higher smoke point, maybe sesame oil for drizzling. But there's a newer option that's winning over chefs and home cooks: the algae-based cooking oils from Algae Cooking Club. These high-performance oils work better in a hot pan than most of what you already have.
These algae oils started in restaurant kitchens (it's the go-to at Eleven Madison Park) and are now showing up in more home kitchens. The basic version has a neutral yet buttery flavor, a shockingly high smoke point, and a nutrient profile that outperforms olive and avocado oils.
A Neutral Base, Then a Few Fun Extras
Algae Cooking Club
Algae cooking oil flies under the radar mostly because people assume it's a health product or something niche. But the basic version is actually just a really good everyday oil: neutral, lightly buttery, and versatile enough to use in almost anything.
It doesn't have the grassy bite of olive oil or the faint nuttiness of avocado oil, which means it stays out of the way and lets the rest of the dish taste the way it should. That alone makes it more useful than most people expect.
Algae Cooking Club's chili-infused algae oil brings warm, gentle heat and whole spices—a flavor booster that instantly improves eggs, noodles, fried rice or roasted vegetables without overpowering them. The mushroom version has a savory and umami punch, made for ramen, pasta, rice bowls, and anything that needs a deeper, rounder flavor.
And then there's the roasted garlic oil developed with Nara Smith. It makes roasted potatoes easier, adds instant flavor to chicken or shrimp, and turns a piece of bread into a quick snack without much effort.
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A Pan's Best Friend
One of the biggest advantages of algae oil is its heat tolerance. Its 535°F smoke point is among the highest of any cooking oil, roughly 125°F above that of extra-virgin olive oil. That means better sears, deeper browning, and fewer burnt or bitter notes—especially in stainless steel, cast iron, or a ripping-hot wok.
It works best in stir-fries, where its neutrality lets herbs like Thai basil, mint or scallions have the spotlight. It makes an incredibly clean sear on mushrooms, leeks, or any protein. Because it's stable at high temps, you get proper browning without the oil breaking down or turning bitter.
Beyond sautéing, it works well for dips and dressings. Miso-ginger vinaigrettes taste brighter, and hummus blends lighter and fluffier thanks to the oil's round, non-greasy mouthfeel. And while it sounds unconventional, some people even add a splash to smoothies, coffee or cocktails—the fat makes them creamier and can help with nutrient absorption.
If you want one bottle that can sauté, sear, roast, fry, whisk and blend without overpowering your food, this ingredient is worth keeping in your pantry.
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