{"id":30566,"date":"2026-05-29T15:16:46","date_gmt":"2026-05-29T09:46:46","guid":{"rendered":"https:\/\/ajantasoya.com\/shop\/?p=30566"},"modified":"2026-05-04T11:09:34","modified_gmt":"2026-05-04T05:39:34","slug":"5-cooking-mistakes-you-need-to-stop","status":"publish","type":"post","link":"https:\/\/ajantasoya.com\/shop\/blog\/5-cooking-mistakes-you-need-to-stop\/","title":{"rendered":"5 Cooking Mistakes you need to stop!"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">You picked a good oil. You spent money on it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">But your food is still unhealthy. <\/span><b>The problem is not the oil.\u00a0 It\u2019s how you cook.<\/b>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<\/p>\n<h1 style=\"text-align: left; font-size: 25px; color: #000;\">Mistake 1: Heating Your Oil Until It Smokes<\/h1>\n<p><span style=\"font-weight: 400;\">If your oil is smoking, it\u2019s already damaged.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Every oil has a <\/span><b>smoke point<\/b><span style=\"font-weight: 400;\">\u00a0 &#8211; a limit after which it starts releasing harmful compounds. By the time you see smoke, the damage has already begun.<\/span><\/p>\n<p><b>Smoke points of Ajanta oils:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sunflower Oil: ~230\u00b0C (great for frying)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Soybean Oil: ~240\u00b0C (very stable)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mustard Oil: ~250\u00b0C (high tolerance)<\/span><\/li>\n<\/ul>\n<p><b>How to cook?\u00a0<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Heat the pan first<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add oil later<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Avoid smoke and reduce the flame if it starts smoking.\u00a0<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<\/p>\n<h2 style=\"text-align: left; font-size: 25px; color: #000;\">Mistake 2: Reusing Oil Multiple Times<\/h2>\n<p><span style=\"font-weight: 400;\">Reusing oil feels practical, but it\u2019s not safe.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Each time oil is heated, it oxidises. Reheating it again makes it worse, even if it was a premium oil.<\/span><\/p>\n<p><b>The Fix: <\/b><span style=\"font-weight: 400;\">Use fresh oil. If needed, reuse once for low-heat cooking.Then discard.\u00a0<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3 style=\"text-align: left; font-size: 25px; color: #000;\">Mistake 3: Storing Oil Near the Stove<\/h3>\n<p><span style=\"font-weight: 400;\">Keeping oil near heat and light slowly damages it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Oils lose quality when exposed to <\/span><b>heat, air, and light<\/b><span style=\"font-weight: 400;\"> especially mustard oil.<\/span><\/p>\n<p><b>Fix:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Store in a cool, dark place.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Keep bottles closed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Finish within 2 &#8211; 3 months.<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<\/p>\n<h4 style=\"text-align: left; font-size: 25px; color: #000;\">Mistake 4: Using the Same Oil for Every Type of Cooking<\/h4>\n<p><span style=\"font-weight: 400;\">Not all oils are meant for all cooking.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Sunflower oil<\/b><span style=\"font-weight: 400;\"> \u2192 frying, high heat<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Mustard oil<\/b><span style=\"font-weight: 400;\"> \u2192 tadka, pickles, flavour<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Soybean oil<\/b><span style=\"font-weight: 400;\"> \u2192 daily cooking<\/span><\/li>\n<\/ul>\n<p><b>Fix: <\/b><span style=\"font-weight: 400;\">\u00a0Use 2\u20133 oils. Choose based on the dish.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<\/p>\n<h4 style=\"text-align: left; font-size: 25px; color: #000;\">Mistake 5: Believing the Label More Than the Cooking<\/h4>\n<p><span style=\"font-weight: 400;\">Health claims on oil packaging, words like natural, pure, ancient, organic, appear on labels that do not always match what is in the bottle.<\/span><\/p>\n<p><b><i>What matters more than any label is how you cook<\/i><\/b><span style=\"font-weight: 400;\">.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">An oil used at the right temperature, stored correctly, not reused excessively, and matched to the right dish &#8211; that is a healthy kitchen.<\/span><\/p>\n<p><b>The Fix: <\/b><span style=\"font-weight: 400;\">Focus on cooking behaviour, not just product selection.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ajanta&#8217;s refined soybean oil, refined sunflower oil, and cold-pressed mustard oil are made for home cooks who want quality without noise. Each oil is built for a purpose. Use them right, and they do exactly what they are supposed to do.<\/span><\/p>\n<p><a href=\"https:\/\/ajantasoya.com\/shop\/anchal-cooking-oil\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Shop Now\u00a0<\/span><\/a>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]You picked a good oil. You spent money on it. But your food is still unhealthy. The problem is<\/p>\n","protected":false},"author":13,"featured_media":30618,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,66,62],"tags":[87,94,71,100,69],"class_list":["post-30566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchal-kachi-ghani-mustard-oil","category-anchal-refined-soyabean-oil","category-health-nutrition","tag-ajanta-soyas-mustard-oil","tag-anchal-kachi-ghani-mustard-oil","tag-best-cooking-oils-for-indian-cooking","tag-best-mustard-oil-in-india","tag-best-oil-for-indian-cooking"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5 Common Cooking Mistakes You Need to Stop Making Right Now<\/title>\n<meta name=\"description\" content=\"Stop ruining your meals! 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