🌿 Busting the Myth: Are Wood-Pressed Oils Unsuitable for Indian Cooking?

Wood-pressed oils—also known as cold-pressed or kachi ghani oils—are making a comeback as more people embrace traditional and natural cooking methods. Yet, one common myth continues to hold many back:

❌ “Wood-pressed oils have a low smoke point, so they’re not suitable for Indian cooking.”

Let’s clear the air—this is simply not true. And here’s why.

🔥 What Is Smoke Point & Why Should You Care?

The smoke point is the temperature at which an oil breaks down and releases smoke. Many people believe that oils with lower smoke points are unfit for frying or high-heat cooking.

But the truth is, smoke point alone doesn’t determine an oil’s cooking suitability. Factors like:

• The quality of the oil

• Its processing method

• Its nutrient stability under heat

...are just as important—if not more.

🌰 The Truth: Wood-Pressed Oils Can Handle Indian Cooking

Contrary to popular belief, wood-pressed oils are suitable for Indian cooking—be it tadka, sautéing, or shallow frying. Let’s break it down:

🥥 Wood-Pressed Coconut Oil

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• Smoke Point: ~350°F (177°C)

• Best For: Sautéing, light frying, baking

💡 Myth vs Truth:
People assume coconut oil burns quickly. The reality? Wood-pressed coconut oil retains natural antioxidants, making it far more heat-stable than refined versions. It’s also rich in MCTs—great for metabolism and gut health.

🥜 Wood-Pressed Groundnut Oil

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• Smoke Point: ~450°F (232°C)

• Best For: Deep frying, poori, pakoras, tadka

💡 Myth vs Truth:
Groundnut oil is extremely heat-stable. The confusion comes from mixing up raw, unfiltered oils with wood-pressed oils, which are clean, stable, and minimally processed.

🌻 Wood-Pressed Mustard Oil

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• Smoke Point: ~480°F (249°C)

• Best For: High-heat cooking, pickling

💡 Myth vs Truth:
Its strong aroma may fool people, but mustard oil has one of the highest smoke points among all natural oils. It's also rich in omega-3 fatty acids and anti-inflammatory compounds.

🧪 Why Are Wood-Pressed Oils Better?

Wood-pressed oils are extracted using a traditional wooden churner (Lakdi Ghani)—a slow, heat-free process that:

• Preserves natural nutrients and flavor

• Keeps the oil chemical-free & trans-fat-free

• Delivers a cleaner burn during cooking

• Promotes gut health, skin glow, and metabolism

❌ The Real Culprit? Refined Oils

Yes, refined oils might have higher smoke points, but they:

• Are chemically processed

• Contain solvent residues

• Lose most of their nutrients

• Trigger inflammation & health issues

In contrast, wood-pressed oils nourish your body and are safe even at medium to high cooking temperatures.

✅ Final Verdict: Ditch the Myth, Embrace the Tradition

Don’t let misinformation hold you back from switching to better cooking fats.

👉 Wood-pressed oils are heat-stable, healthful, and perfect for Indian kitchens—from your morning tadka to your evening pakoras.

💬 Bonus Tips for Using Wood-Pressed Oils:

• 🧂 Cook on medium heat to preserve nutrients and avoid oxidation

• 🌡 Store oils in a cool, dark place for longer shelf life

• 🌻 Rotate between different oils (e.g., mustard, coconut, groundnut) for varied health benefits