4 Common Myths About Cold‑Pressed Oils, and What’s Actually True

Cold‑pressed oils are getting popular, but with popularity comes confusion, often in the form of myths. Some of these myths might stop people from using oils they would otherwise enjoy. This article clears up 4 common misunderstandings, with simple, practical explanations you can trust.

Myth 1: Cold‑pressed oils can’t be used for regular cooking

Reality: Cold‑pressed oils are suitable for everyday cooking. They work well for common Indian dishes like sabzis, dals, sautéing, and tadkas, as long as you avoid overheating any oil.

Why it’s a myth: People sometimes assume that because cold‑pressed oils are gently made, they must be delicate or only for raw use. In practice, traditional kitchens have long used such oils for cooking.

Practical tip: Use moderate heat and watch for the usual signs of oil overheating. Most Indian cooking that uses medium heat falls well within a safe range for cold‑pressed oils.

Myth 2: Cold‑pressed oils spoil very quickly

Reality: Like all natural oils, cold‑pressed oils benefit from proper storage, but they don’t necessarily spoil faster if handled correctly. Keeping a bottle away from direct sunlight, heat and air helps maintain quality for a reasonable period after opening.

Why it’s a myth: Because cold‑pressed oils are minimally processed, some assume they lack shelf life found in heavily refined oils. It’s true that any natural food needs care but that does not mean cold‑pressed oils are impractical. With good storage, they remain usable and enjoyable.

Practical tip: Store bottles in a cool, dry cabinet; close the cap tightly; use within a few weeks or months, depending on bottle size and usage frequency, just as you would with any quality oil once opened.

Myth 3: Cold‑pressed oils are always heavy or strongly flavoured

Reality: Different seeds produce different flavour strengths, and not all cold‑pressed oils taste heavy or overpowering. Some oils are naturally mild; others have more personality. The variation is natural, not a defect. The flavour strength comes from the seed itself, not from processing alone.

Why it’s a myth: People may generalize from a single strong‑tasting oil such as mustard, assuming all cold‑pressed oils are similar. But groundnut, sunflower, coconut, mustard, sesame, and other seeds each have different flavours. This variety is one of the strengths of cold‑pressed oils, home cooks can choose according to their dish, region, or personal taste.

Practical tip: Try a few types for different dishes. Use milder oils for light vegetables or simple dishes; use more characterful oils where aroma adds to the food, such as tadkas or certain regional cuisines.

Myth 4: Cold‑pressed oils are only for health‑focused people

Reality: Families choose cold‑pressed oils for many reasons: taste, tradition, preference, and trust, not only health labels. Some people assume cold‑pressed oils are niche or only for those focused on health trends. In truth, plenty of households seek these oils because they taste real, connect to tradition, or simply provide a more natural ingredient story. That is a valid, everyday reason, just as strong as any health‑related motivation.

Why it’s a myth: Marketing sometimes positions cold‑pressed oils as a special or elite choice. But the best reason to use them is practicality and preference. If you like the way food tastes and want fewer processed steps, cold‑pressed fits well. It does not require anyone to be a health zealot.

Practical tip: If your family enjoys naturally flavoured dishes or you cook traditional recipes, cold‑pressed oils can be an everyday choice, not just a special purchase.

Final thought

Cold‑pressed oils do not need myths or fear to prove their worth. Understanding them clearly, how they’re made, how they taste, how they should be stored, and why they differ allows families to choose confidently for daily cooking. That is more useful than any dramatic claim or confusing label.