How should you use cold pressed rapeseed oil?

One of the most important things to consider when choosing an oil to use in the kitchen is the temperature it will be used at. The smoke point of an oil is the temperature at which the oil will start to burn and become rancid. This means the flavour will change and the nutritional benefits of the oil will decline. The higher the smoked point of an oil, the more stable it is as it can resist heat at a higher temperature. This means you can use it for frying and roasting at much higher temperatures.

Compared with other oils, cold pressed rapeseed oil has a smoke point of 230°C whereas olive oil smokes at 190°C. Generally, oils high in saturated fats have a higher smoke point which you may think means it is good to cook with these oils, however having a high consumption of saturated fat within your diet can be linked to an increased risk of cardiovascular disease₍₁₎. Cold pressed rapeseed oil is low in saturated fat compared to many other oils, so along with its high smoke point, it is a brilliant choice.

Farrington's Mellow Yellow Cold Pressed Rapeseed Oil has a mellow, buttery flavour and is perfect for using in dishes that are roasted, fried or baked. The flavour of the dish can be left to you and it won’t be impacted by the oil, whereas something like an olive, coconut or avocado oil has a much stronger taste which will transfer that taste onto the food it is served or cooked with.