What "cold-pressed" actually means
Cold-pressed oils are extracted mechanically, without heat or chemical solvents, which preserves more of the natural flavour, aroma, and nutrients of the source seed or nut. Refined oils go through additional processing, including heat and chemical treatment, to neutralise flavour and extend shelf life.
Smoke point matters more than most people realise
Cold-pressed oils generally have a lower smoke point, which makes them better suited for light sauteing, dressings, or finishing dishes rather than deep frying. Refined oils tolerate higher heat, making them more practical for high-temperature cooking.
Choosing based on how you actually cook
A practical approach is keeping one cold-pressed oil, such as groundnut or sesame, for everyday tempering and lighter dishes, and a refined or higher-smoke-point oil on hand for occasional deep frying.
