Is Cold Pressed Oil Safe for Deep Frying? Find Out Here

Cold pressed oils have become the go-to choice for health-conscious Indians. But one common question remains: Can you deep fry using cold pressed oil? Let's break down the science and see if cold pressed oil for frying is really safe for your crispy samosas and pakoras.

Understanding Cold Pressed Oils

Cold pressed oils are extracted without heat or chemicals. This method retains all the natural antioxidants, enzymes, aroma, and nutrients of the oilseed. They are pure, unrefined, and chemical-free.

Common cold pressed oils in India:

• Groundnut oil
• Coconut oil
• Sesame oil
• Sunflower oil
• Mustard oil

What is Smoke Point – And Why It Matters

The smoke point is the temperature at which an oil starts to break down and produce smoke. When this happens, harmful compounds like free radicals and trans fats are formed.

For deep frying, you need oils with a high smoke point (above 200°C). Many refined oils have high smoke points but are stripped of nutrients. Cold pressed oils, though healthier, generally have lower smoke points – so choosing the right one matters.

Cold Pressed Oils with High Smoke Points

1. Cold Pressed Groundnut Oil

Smoke Point: ~220°C

Excellent for deep frying. This is the most popular traditional oil used across India. Cold pressed groundnut oil is stable at high temperatures and imparts a delicious nutty flavor.

2. Cold Pressed Coconut Oil

Smoke Point: ~200°C

Great for sautéing and shallow frying. In coastal and South Indian cooking, coconut oil is used safely for many deep-fried snacks like banana chips and fish fry.

3. Cold Pressed Sesame Oil (Gingelly/Til)

Smoke Point: ~210°C

Best for tempering and medium-heat cooking. It adds a strong earthy flavor and is used widely in Tamil, Andhra, and Maharashtrian cuisines.

4. Cold Pressed Mustard Oil

Smoke Point: ~250°C (after heating till it smokes once)

Traditional in Bengali and Punjabi frying. You must heat mustard oil to its smoke point before use – this removes its pungency and makes it safe for frying.

Cold Pressed Oils You Should Avoid for Deep Frying

Some cold pressed oils have a low smoke point and should be avoided for deep frying:

• Flaxseed Oil – ~107°C
• Extra Virgin Olive Oil – ~160–180°C

These oils are best for drizzling, dressings, or low-heat cooking.

Tips for Deep Frying with Cold Pressed Oil

• Use a thermometer to avoid overheating
• Never reuse oil more than twice – cold pressed oils are more sensitive to degradation
• Strain out food particles after frying
• Store in a dark, cool place away from sunlight

Best Practices for Indian Cooking

When frying puris, bhaturas, pakoras, or vadas, opt for cold pressed groundnut or mustard oil. For sautéing vegetables or shallow frying dosas, cold pressed sesame or coconut oil is perfect.

Where to Buy Cold Pressed Oils for Frying

Always buy from trusted sources that guarantee:

• No chemical refining
• Low-heat traditional extraction
• Freshness and purity

Explore Sutrakart's Cold Pressed Oil Collection for 1-day delivery across India.

Conclusion: Is Cold Pressed Oil Safe for Frying?

Yes – if you choose the right cold pressed oil with a high smoke point and follow proper cooking practices. Cold pressed oil for frying not only offers a healthier option but enhances the taste and aroma of your food.

Switch to traditional oils like wood pressed groundnut oil or cold pressed coconut oil for guilt-free indulgence in your favorite deep-fried dishes.