What oil does The Melting Pot fry in?
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).
The 5 cleanest things to order 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.
| 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 |
Lower PUFA is cleaner. These are estimates from published nutrition data and disclosed oils; preparation varies by location.
Why the frying oil matters
Most fast-food chains fry in seed oils like soybean, canola, corn, or a blend of them, which are high in polyunsaturated fat (PUFA). A handful still use beef tallow or other stable fats, which are far lower in PUFA. The oil a kitchen fries in is the single biggest driver of how much seed oil ends up on your plate. See the full breakdown on the The Melting Pot report card, or where it lands on the Seed Oil Index.
Does The Melting Pot use beef tallow?
No. 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. See which chains fry in real fats on Tallow Watch.