Cooking Oil FAQs:
Clear Answers to Common Questions

Cold-pressed means the oil is extracted using mechanical pressure alone, at low temperature, with no heat or chemical solvents added during extraction. This keeps more of the oil's natural nutrients, aroma, and colour intact compared to oils that go through refining and deodorising.

Yes. Kachi ghani is the traditional term for the same low-temperature, mechanical extraction process, most commonly used to describe mustard oil made this way. Wood-pressed oil refers to the same category of extraction, historically done using a wooden churn (ghani) rather than a modern steel press.

Refining strips oil of its natural colour, aroma, and some of its nutrient content, then adds back flavour and stability through processing. Cold-pressed oil skips that step entirely, so what reaches the bottle is closer to the oil as it comes out of the seed or nut.

Cold-pressed oil is less processed, so it benefits from being stored away from direct heat and sunlight and used within a reasonable window after opening. A tightly sealed bottle, kept in a cool, dry place, is the simplest way to preserve its quality.

Cold-pressed mustard oil has a tested smoke-point range of approximately 190 to 200°C, making it suitable for tadkas, tempering spices and other higher-temperature cooking methods.

For everyday sautéing and shallow frying at more moderate temperatures, cold-pressed groundnut oil is a versatile choice.

The cooking temperature still matters. Even an oil with a higher smoke point should not be repeatedly overheated or allowed to smoke for long periods.

Cold-pressed groundnut oil has a tested smoke-point range of approximately 160 to 170°C.

This makes it suitable for everyday sautéing, shallow frying and other moderate-heat cooking methods when temperatures stay within that range.

It also contains around 55% naturally occurring MUFA and roughly 20mg of Vitamin E per 100ml, with none added during processing.

Cold-pressed mustard oil has a tested smoke-point range of approximately 190 to 200°C.

Its higher smoke point makes it suitable for cooking methods such as tempering spices and tadkas, where the oil may briefly reach higher temperatures.

Smoke point alone does not determine how well an oil performs during cooking. Heating duration, repeated use, fatty-acid composition and resistance to oxidation also affect how an oil behaves.

Cold-pressed oils can be used for frying when the cooking temperature stays comfortably within the oil’s tested smoke-point range.

For sustained deep frying, temperature control becomes more important because the oil remains hot for longer. Repeatedly overheating the same oil can increase oxidation and degradation, even when the oil originally had a suitable smoke point.

Avoid continuing to use oil once it begins smoking, develops an unusual smell, becomes unusually dark or shows other clear signs of deterioration.

Air frying usually needs only a thin, even coating of oil rather than enough oil to immerse the food.

A controlled oil spray can make this easier by spreading a light layer across the basket or ingredients without excessive pooling.

The same temperature principle still applies. Choose an oil suitable for the temperature used by your air fryer.

No. Whether olive oil is suitable for cooking depends on the grade of olive oil and the temperature being used.

Different olive-oil grades have different processing characteristics and heat tolerances. Some can be used for cooking when kept within suitable temperatures, while others may be better suited to lower-temperature uses.

Rather than judging olive oil as a single category, check the specific grade and its intended cooking use.

A propellant-free oil spray uses a manual pump mechanism to release oil as a fine mist, without aerosol propellants.

Instead of pouring oil directly from a bottle, you can apply a controlled amount across a larger surface. This works well when you need a thin coating for an air fryer basket, roasting tray, pan, or ingredients.

The spray format can also make portion awareness easier because each application is more controlled than an unrestricted pour.

The spray bottle spreads oil as a fine mist. It suits cooking methods where you want a thin and even coating, such as air frying, roasting, greasing pans, or light sautéing.

The smart measuring bottle dispenses a measured quantity with each pour. It is better suited to everyday cooking where you still want to pour oil into the pan but want more consistency than a regular bottle provides.

Both help reduce guesswork. Instead of pouring until the amount looks right, you can use a more controlled and repeatable quantity each time.

Cooking oil is calorie-dense, so an unmeasured extra pour can add more calories to a meal than you may realise.

That does not mean oil needs to be avoided. The more useful habit is knowing roughly how much you are using.

A spray or measured-pour bottle makes portion size easier to track. It can be particularly useful for people who cook frequently, track their food intake, or simply want to avoid adding more oil than a dish needs.

Where an exact oil quantity or calorie value per spray or measured pour is provided for the bottle, that figure can also make everyday intake easier to estimate.

No. Both formats contain the same cold-pressed oil.

The difference is only in dispensing. The spray bottle spreads oil across a surface as a fine mist, while the smart measuring bottle releases a controlled measured pour.

Your choice therefore depends on how you cook and how you prefer to control portions.

Yes. The spray bottle can be used anywhere a thin and even layer of oil is enough.

That includes sautéing, greasing pans, coating vegetables before roasting, preparing dosa or chilla pans, and other everyday cooking tasks.

It is useful when you want coverage without pouring a larger, unmeasured amount into the pan.

No. The dispensing method does not change the cold-pressed oil inside the bottle.

What changes is the quantity released and the way it reaches the food or cooking surface. This makes it easier to use a consistent amount from one meal to the next while keeping the same oil and flavour profile.

Cold-pressed oils go through less processing, which means fewer additives and more of the oil's natural nutrients remain intact, such as the Vitamin E and MUFA content naturally present in groundnut oil. Whether an oil fits a particular health goal also depends on how much of it is used and how it's cooked, which is part of why portion control matters alongside the type of oil chosen.

Yes. Most home cooking uses more oil than a recipe strictly needs, simply because a standard pour bottle makes it hard to gauge a small amount. A format that limits or measures how much oil comes out with each use makes it easier to stay consistent without guesswork.

Its high smoke point of 190 to 200°C means it can reach the temperature needed to properly bloom whole spices in a tadka without breaking down or smoking prematurely, which keeps both the flavour and the oil's quality intact.

Both terms describe oil extracted mechanically at low temperature without solvents. Wood-pressed specifically refers to extraction using a traditional wooden ghani, while cold-pressed is the broader term for the same low-heat, no-solvent extraction category, including modern steel presses.

Every oil in the range is available in two formats: a propellant-free spray bottle for even, controlled application, and a smart measuring bottle that releases a fixed volume per pour for everyday cooking.

Yes. The spray bottle and the smart measuring bottle are both available across the full range of cold-pressed oils, so the choice of format is independent of which oil you pick.

The oils are manufactured by Gem Edible Oils Pvt Ltd in Coimbatore, Tamil Nadu, a facility with roots going back to Uzhavan Oil Mills in 1957.