The smoke point of cold pressed groundnut oil is around 160 degree Celsius. The smoke point of refined industrially made groundnut oil is around 210 degree Celsius. The smoke point of cold pressed coconut oil is around 180 deg C. The smoke point of refined industrially made coconut oil is around 210 degree Celsius. There is a myth that deep frying of food in cold pressed manually filtered oil is not good. But given the fact that most of the deep frying in Indian cooking ranges between 120 – 150 degree Celsius, the cold pressed oils are safe for deep frying.
Cold pressed oils typically have a shelf-life of six months if kept in proper storage conditions. (dry place and away from direct sunlight). It is advisable to stock for monthly need of oil.
Every oil has its own nutrient profile – as different varieties offer different benefits and possess key role to play in terms of health. The best way to derive the benefits is to use combination of oils depending on the foods that is consumed.