First, let’s understand the terms. Cold pressed oil This means that the oil is obtained by grinding and pressing the product at low temperatures (48C). This is just a wonderful oil, because low temperatures help preserve the taste and nutritional value of the product. Pomace oil This production method is similar to the first, but the process takes place at slightly higher temperatures (no more than 98C). The oil obtained from the pomace is also very good, but contains slightly less nutrients. Refined oil Attention: red flag! Never buy this oil! Refined foods are modified foods. Refined oil is subjected to heat treatment at high temperatures using bleaching agents and other solvents and is catastrophically unhealthy. Virgin and Extra Virgin Oil Well, if these words are written on the oil label. They say that this oil is of very high quality, and no chemicals and high temperatures were used in its production. Extra Virgin Oil is first cold pressed using only mechanical equipment, it has an optimal level of acidity, it is very clean and tasty. Boiling point The boiling point is the temperature at which, when exposed to heat, the oil begins to boil. The oil must not be allowed to boil – when the oil gets too hot, toxic fumes are released and free radicals are formed. Boiling point is a very important point when choosing oil for cooking certain dishes. Oil with a low boiling point should not be used for frying and baking. Now that we’ve got the terms out of the way, let’s move on to practice. Below is a very handy label that you can use when choosing an oil. When it was created, the boiling point and taste of the oil were taken into account. Some oils have a high boiling point, making them suitable for frying, but they can impart an undesirable flavor to dishes.
Source: myvega.com Translation: Lakshmi