Both types of oil have their place. Here’s when to use which:
Choose Cold-Pressed When:
- Daily home cooking (sautéing, tadka, curries)
- You want maximum nutritional benefits
- Traditional recipes that rely on oil’s natural flavor
- Making pickles or preserves (antimicrobial properties help)
- Salad dressings and direct consumption
- Moderate cooking temperatures (up to 200°C)
Choose Refined When:
- Deep frying at very high temperatures (above 220°C)
- You need a neutral flavour that won’t interfere with other ingredients
- Buying in large quantities for long-term storage (6+ months)
- Industrial or commercial cooking where cost efficiency matters
- BUT: Always ensure refined oil meets FSSAI hexane limits, which is ≤ 5.0 milligrams per kilogram (mg/kg), which is equivalent to ≤ 5 parts per million (ppm).
Note : The maximum permissible limit for hexane residue in refined vegetable oils is:
Important: Refined oil isn’t “unhealthy” by default. What matters is chemical residue levels and how it’s used. When choosing refined oil, pick brands that transparently mention meeting FSSAI standards for hexane and other parameters.
How to Check Oil Quality at Home
Even with the best label reading, here are quick tests you can do:
1. Smell Test
- Cold-pressed oils: Should have a characteristic strong aroma (mustard smells pungent, groundnut smells nutty)
- Refined oils: Should smell neutral, not completely odorless but very mild
- Warning sign: Musty, paint-like, or rancid smell = degraded oil
2. Visual Check
- Cold-pressed oils: Deep golden to amber color; may have slight cloudiness
- Refined oils: Very clear, light yellow
- Warning sign: Discoloration, separation, or floating particles
3. Taste Test (for cold-pressed)
- Should taste distinct and slightly sharp
- Warning sign: Bitter, soapy, or metallic taste = rancidity
4. Clarity Test
- Pour a little oil into a transparent glass
- Hold against the light
- Good oil is clear or slightly cloudy if it’s cold-pressed
- Warning sign: Sediment at the bottom after settling
Common Mistakes People Make
❌ Buying based on front label claims only
- The front is marketing; the back is information
- Always flip the bottle and read carefully
❌ Choosing the cheapest option
- Quality seeds and traditional extraction cost more
- Cheap oils may be blended, adulterated, or poorly stored
❌ Ignoring the manufacturing date
- An “expiry date” two years away doesn’t mean that it was manufactured 18 months ago
❌ Storing oil in the wrong place
- Next to the stove = constant heat exposure = faster degradation
❌ Not finishing oil within the recommended timeframe
- Open bottles degrade faster; buy quantities you can use in 3-6 months
❌ Assuming “organic” automatically means cold-pressed
- Organic refined oil exists; always check the extraction method
Why We Care About Transparency
For 33 years, our brand has built trust by controlling every step from traditional cold-press extraction and careful packaging in food-grade containers.
We believe transparency isn’t optional. It’s essential.
When we say “cold-pressed,” we mean it. When we list “100% mustard seeds,” there’s nothing else. Our labels tell the truth, not a marketing story.
Because at the end of the day, you deserve to know exactly what you’re cooking with.
👉 Explore our cold-pressed mustard oil on the Shop page, where every label tells the complete story.
Frequently Asked Questions
Refined oil isn’t inherently unhealthy. It’s suitable for high-heat cooking and has a longer shelf life. The key is ensuring it meets FSSAI standards for chemical residues (like hexane under 5.0 ppm). Choose based on your cooking needs
Rancid oil smells musty, paint-like, or fishy, and tastes bitter or soapy. If your oil smells or tastes off, discard it immediately.
Cold-pressed extraction is slower, uses more raw seeds (lower yield), requires quality seed selection, and preserves nutrients. The traditional process is labor-intensive but produces healthier oil. You pay for purity and nutrition.
Cold-pressed oils can handle moderate heat (up to 200°C) but may not be ideal for prolonged deep frying at very high temperatures (220°C+). For occasional deep frying, they work fine. For regular commercial-level frying, refined oils are more suitable.
An FSSAI (Food Safety and Standards Authority of India) license confirms the product meets India’s food safety regulations. It’s mandatory for all edible oils. The license number format is typically: FSSAI Lic. No. followed by 14 digits.
Blended oils aren’t inherently bad if clearly labelled with exact percentages of each oil. However, many “blended oils” mix premium oils (like mustard) with cheaper refined oils (like soybean) without clear disclosure. Always check the ingredient proportions.
Cold-pressed oils typically last 6-12 months when stored properly (cool, dark place, tightly sealed). Check the manufacturing date and use within this timeframe for best quality and nutrition.
Filtered just means sediment has been removed; it says nothing about the extraction method. Cold-pressed refers to the extraction process (mechanical pressing below 45°C without chemicals). An oil can be both cold-pressed and filtered.
Only if you can use it within the recommended timeframe. Buying a 5-litre bottle that takes 8 months to finish means the last portions will be degraded. Better to buy smaller quantities more frequently to ensure freshness.