The Right Way to Use Wood-Pressed Oils
A guide to cooking temperatures, storage and why cold-pressed oils retain more nutrition.
Wood-pressed oils are extracted by slowly crushing oilseeds with wooden pestles at temperatures below 40°C. This gentle process retains natural antioxidants, vitamin E and the authentic flavour of the seed.
Best uses:
- Groundnut oil — daily cooking, tadka, frying
- Mustard oil — pickles, sautéing, marinades
- Coconut oil — baking, light sauté, wellness
- Sunflower oil — salads, light frying
Store wood-pressed oils in a cool, dark place and use within 6 months of opening.
