The Melting Pot Seed Oil Report Card
Based on our menu research, The Melting Pot cooks with: Bourguignonne-style entrees are pan-fried tableside in canola oil at 375F (disclosed on Melting Pot menu PDFs as cholesterol-free, 0g trans fat); other entrees are cooked in lower-fat broths (court bouillon vegetable broth, coq au vin red-wine broth, or Caribbean mojo broth) rather than oil (meltingpot.com, restaurant dinner-menu PDFs). Across the 16 menu items we analyzed, it averages 3.7g estimated PUFA per item, earning a seed-oil grade of A (Low Risk).
Safest Orders at The Melting Pot
Learn this once: a salad with grilled protein and the dressing left off is nearly always the lowest seed oil order anywhere. So the list below sticks to real meals, salads included, never just a water.
Cleanest full order: Shrimp (broth-cooked, mojo), 1.0g total
| Shrimp (broth-cooked, mojo) | 1.0g PUFA |
| Lobster Tail (broth-cooked, court bouillon) | 1.0g PUFA |
| Wisconsin Cheddar Cheese Fondue | 2.0g PUFA |
| Classic Alpine Cheese Fondue | 2.0g PUFA |
| Premium Filet Mignon (broth-cooked) | 2.0g PUFA |
What to Avoid at The Melting Pot
| California Salad with Raspberry Walnut Vinaigrette | 8.0g PUFA |
| Caesar Salad with Housemade Caesar Dressing | 6.0g PUFA |
| Teriyaki-Marinated Sirloin (oil-cooked, canola) | 6.0g PUFA |
| Herb-Crusted Chicken Breast (oil-cooked, canola) | 6.0g PUFA |
| House Salad with Housemade Vinaigrette | 5.0g PUFA |
Frequently asked
Does The Melting Pot use seed oils?
Based on our menu research, The Melting Pot cooks with: Bourguignonne-style entrees are pan-fried tableside in canola oil at 375F (disclosed on Melting Pot menu PDFs as cholesterol-free, 0g trans fat); other entrees are cooked in lower-fat broths (court bouillon vegetable broth, coq au vin red-wine broth, or Caribbean mojo broth) rather than oil (meltingpot.com, restaurant dinner-menu PDFs). Across the 16 menu items we analyzed, it averages 3.7g estimated PUFA per item, earning a seed-oil grade of A (Low Risk).
What oil does The Melting Pot cook with?
Our research indicates: Bourguignonne-style entrees are pan-fried tableside in canola oil at 375F (disclosed on Melting Pot menu PDFs as cholesterol-free, 0g trans fat); other entrees are cooked in lower-fat broths (court bouillon vegetable broth, coq au vin red-wine broth, or Caribbean mojo broth) rather than oil (meltingpot.com, restaurant dinner-menu PDFs). Preparation can vary by location, so treat PUFA numbers as estimates.
Does The Melting Pot use beef tallow?
No. Our research indicates The Melting Pot cooks with Bourguignonne-style entrees are pan-fried tableside in canola oil at 375F (disclosed on Melting Pot menu PDFs as cholesterol-free, 0g trans fat); other entrees are cooked in lower-fat broths (court bouillon vegetable broth, coq au vin red-wine broth, or Caribbean mojo broth) rather than oil (meltingpot.com, restaurant dinner-menu PDFs), not beef tallow. For chains that fry in tallow or other real fats, see Tallow Watch.
Is The Melting Pot seed oil free?
No. Our research indicates The Melting Pot cooks with Bourguignonne-style entrees are pan-fried tableside in canola oil at 375F (disclosed on Melting Pot menu PDFs as cholesterol-free, 0g trans fat); other entrees are cooked in lower-fat broths (court bouillon vegetable broth, coq au vin red-wine broth, or Caribbean mojo broth) rather than oil (meltingpot.com, restaurant dinner-menu PDFs), which includes seed oils. See the lower-PUFA orders above for the cleanest picks.
What is the safest thing to order at The Melting Pot?
Shrimp (broth-cooked, mojo) is the lowest-PUFA item we analyzed at The Melting Pot, at an estimated 1.0g PUFA. See the Safest Orders list on this page for more options.
What should I avoid at The Melting Pot?
California Salad with Raspberry Walnut Vinaigrette is the highest-PUFA item we analyzed at The Melting Pot, at an estimated 8.0g PUFA. Fried items and creamy, mayo-based sauces are usually the heaviest.
What are seed oils?
Seed oils — canola, soybean, sunflower, corn, and similar vegetable oils — are extracted from seeds using high heat and chemical solvents. They are very high in polyunsaturated fats (PUFAs), which are unstable at cooking temperatures and can oxidize easily. Many health-conscious eaters choose to minimize seed oils and prefer foods cooked in beef tallow, butter, coconut oil, or olive oil instead. This page shows estimated PUFA grams per menu item to help you make more informed choices. These are estimates — actual values vary by preparation and location. Curious why people avoid them? Read the evidence.
Compare other chains
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See where The Melting Pot lands on the full Seed Oil Index, or check which chains cook in real fats on Tallow Watch. Wondering about a specific dish instead? The Is It Seed Oil food guide answers it for 200+ everyday foods, and the distributor oils page covers what independent restaurants fry in.