01
Walnut Oil
10.0best for french toast1 tbsp : 1/2 tbsp
Toasted type; strong flavor so use less
10.0
sesame oil substitute
in french toast.
Sesame Oil in the pan gives French Toast its golden, crispy exterior. The replacement should brown evenly at medium heat without smoking or splattering.
top substitutes
adjustment for this dish
Walnut oil swaps at 0.5 tablespoon per tablespoon, but note its 320°F smoke point is below the ideal griddle temperature for french toast (325-335°F). Drop surface heat to 310°F and add 30 seconds per side to compensate; the slices brown more slowly but gain a deeper nutty finish.
02
Almond Oil
10.0best for french toast1 tbsp : 1/2 tbsp
Light sesame only; toasted is too strong
10.0
adjustment for this dish
Almond oil at 0.5 tablespoon per tablespoon tolerates the 325°F griddle well and leaves a cleaner, butter-adjacent flavor on the crust. Because it's thinner than sesame, wipe the griddle with a paper towel after pouring so excess doesn't pool under the bread and fry the custard surface before it sets.
03
Olive Oil
10.0best for french toast1 cup : 1 cup
Use light sesame for cooking, toasted to finish
10.0
adjustment for this dish
Olive oil at 1:1 cup is bold for french toast — use a mild refined olive oil, not extra-virgin, or you'll get a savory crust that clashes with the maple syrup. Hold the griddle at the low end of range, 325°F, because olive oil's polyphenols start to taste bitter past 370°F.
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04
Hazelnut Oil
10.01 tbsp : 1 tbsp
Nutty aromatic oil for finishing; 1:1 swap in dressings and cold dishes, not for high heat
10.0
adjustment for this dish
Hazelnut oil at 1:1 tablespoon pairs naturally with the custard's vanilla and egg because its roasted aromatics echo browned butter. Use a fresh teaspoon between batches since hazelnut oil degrades faster than sesame on a hot griddle — you'll see the first batch brown truer than the fourth.
05
Flaxseed Oil
10.01 tbsp : 1 tbsp
Nutty finishing oil; only for drizzling and dressings, breaks down quickly when heated
10.0
adjustment for this dish
Flaxseed oil at 1:1 tablespoon is a poor direct griddle fat — smoke point 225°F kills it below the temperature the custard needs to set. Better: whisk the flaxseed oil into the custard itself (2 tbsp into 2 eggs + 1/2 cup milk) and cook with a neutral oil on the griddle so the flaxseed nutrition stays intact and untoasted.
06
Mustard Oil
10.01 tbsp : 1 tbsp
Pungent Indian oil with bold flavor; use in stir-fries and dressings, heat before using
10.0
07
Sunflower Oil
5.01 cup : 1 cup
Use light/refined sesame for neutral taste
5.0
08
Vegetable Oil
5.01 cup : 1 cup
Use light/refined, not toasted for cooking
5.0
09
Peanut Oil
6.71 cup : 1 cup
Strong flavor, best for Asian dishes in small amounts
6.7
10
Tahini
5.01 cup : 1/4 cup
For flavor only, not as thickener or spread
5.0
technique for french toast
technique
Sesame oil on a griddle for french toast has to sit at 325-335°F pan-surface temperature so the custard-soaked bread browns in 90 seconds per side without the egg proteins scrambling on contact. Use 2 teaspoons of oil per slice, swirled to cover the griddle, and wipe excess with a paper towel before the bread goes down — pooled oil fries the outside before the interior custard (2 eggs + 1/2 cup milk + 1 tsp vanilla per 4 slices) has time to set.
Dip each 3/4-inch slice of day-old bread for 20 seconds per side so it absorbs custard without getting soggy in the middle. Flip once, when the first side is evenly brown and a spatula slides cleanly under.
Add a fresh teaspoon of oil before each new batch; the old film breaks down and starts to smoke at about 410°F after 6-8 minutes on the burner. Unlike pancakes, which rely on batter bubbles to signal flip time, french-toast gives you no chemical cue — you must commit to a timer and a visual check, because lifting too early tears the soaked crumb.
pitfalls to avoid
watch out
Don't crowd the griddle — more than 2 slices in a 10-inch pan drops surface temperature below 300°F and the custard stays wet inside while the exterior looks done.
watch out
Avoid using fresh bread; slices need to be day-old or 15 minutes toasted at 250°F so they absorb custard without dissolving into sponge during the dip.
watch out
Skip butter on the griddle if you're using sesame oil — butter's milk solids burn at 250°F and fleck the crust with bitter brown specks before the toast browns.
watch out
Don't flip more than once; each flip releases steam from the interior and the center turns dense instead of tender.