Kitchen Guide
How to Use Cold-Pressed Oils
Turn education into confidence, not fear.
Why we say: don’t burn the oil
Oil begins to smoke when heat pushes it beyond a useful cooking range. Heavy or repeated smoking changes flavour and can accelerate breakdown of the oil. The practical rule is simple: choose an oil that suits the cooking method, control the flame, and do not repeatedly heat oil until it smokes.
A simple kitchen guide
- Low Heat / Finishing
- Dressings, drizzling, chutneys, finishing and delicate cooking. Ideal when you want the oil’s natural aroma to remain noticeable.
- Moderate Heat
- Most everyday sautéing, tadka, curries and roasting can be handled with sensible temperature control and the appropriate oil.
- Higher Heat
- Use only oils whose final tested specification and intended use support the temperature. Do not treat every cold-pressed oil as interchangeable.
- Visible Smoke
- A warning from the pan. Lower the heat rather than making smoking part of the routine.
- Repeated Reheating
- Avoid repeatedly heating and cooling the same oil, especially after it has been taken to heavy smoke.
Choose by cooking style
Rather than ranking oils as universally “best” or “healthiest,” we suggest choosing the oil that fits how you plan to cook.
Finishing
Tadka
Everyday Cooking
Sautéing
Traditional Cooking