You've switched to cold-pressed oil. The kadhai is heating up. Then the doubt hits: will this oil hold at frying temperature, or will pakoras break down mid-batch?
The answer is yes. Cold-pressed groundnut oil for high-heat frying handles 160–180°C. The gap with refined oil is only above 185°C for long sessions.
At Nayesha Oil Mills, we press groundnut oil in wooden Ghani machines, below 50°C, from seeds sourced from 200+ Rajasthan farmers and offer lab-tested, FSSAI certified oil.
Below are the 4 rules for frying cold pressed oil right and how to store the oil?.
4 Rules to Use Cold Pressed Groundnut Oil Safely for Frying
Groundnut cold pressed oil handles tadka at 140–160°C, sauteing at 150–170°C, shallow frying at 160–175°C, and home deep frying of puris, pakoras, and vadas at 170–180°C.
It works because of its MUFA content. At 46% monounsaturated fatty acids, it's more heat-stable than refined oils, just follow these rules.
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Watch the Smoke Signal: Smoke rising from empty oil in the pan is the signal to turn the heat down. Cold pressed oil safe for deep frying? Is at 160–170°C. Past that point the oil starts to break down.
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Keep the Temperature Steady: Drop too much food into the kadhai at once and the oil temperature falls fast. You turn the heat up to compensate. That's where the oil gets pushed past where it should be. Fry in smaller batches. Let the oil come back to temperature between rounds.
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Never Reuse the Oil: After one frying session, those natural compounds in pure cold pressed groundnut oil have already started to break down. Heating it again speeds that up.
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Don't Overfill the Pan: Too much food drops the temperature sharply. The oil struggles to recover. Two-thirds full at most. Batch frying sounds slower but the food comes out crispier.
How to Store Cold Pressed Groundnut Oil to Keep It Fresh and Stable?
Cold pressed groundnut oil for cooking has more natural compounds like Vitamin E, polyphenols, and natural antioxidants. These are what make it healthier. They're also what make it more sensitive to light, heat, and air than refined oil.
Store groundnut cold pressed oil correctly and it stays stable at frying temperatures for longer.
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The most common mistake is keeping the bottle next to the stove. The area near the stove warms up and warmth accelerates oxidation. Store cold pressed oil groundnut oil in a cupboard or pantry.
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Light is the other problem. It degrades cold pressed oil faster than heat does. Nayesha bottles are designed to minimise light exposure.
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Seal the cap fully after every use. Air getting in starts the oxidation process. Don't leave it open on the counter while you're cooking.
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Cold pressed oil groundnut oil has a shelf life of 6–12 months sealed. Once opened, use it within 3–4 months for best frying stability. The smell tells you before the date does. Oxidised oil smells flat, slightly sour, or rancid.
Order Nayesha Cold Pressed Groundnut Oil for Your Kitchen Today!
Cold pressed groundnut oil works for everyday Indian cooking: tadka, sautéing, shallow frying, and home deep frying at managed temperatures. It gives food a naturally nutty flavour that refined oil doesn't.
Pressed below 50°C with no chemicals, the MUFA profile that makes it heat-stable is fully intact when it reaches your kitchen.
Buy cold pressed groundnut oil from Nayesha Oil Mills that carries three things on the label:
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FSSAI licence number
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Extraction temperature (below 50°C),
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Just one ingredient listed: groundnut seeds.
Nayesha cold pressed groundnut oil is available in:
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1L: trial or smaller household
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2L: small family, monthly use
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5L: regular family cooking, best freshness-to-value balance
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15L: large household or bulk buy, best per-litre price
Call +91 73004 83669 to order directly.
Frequently Asked Questions
Can I Use Cold Pressed Groundnut Oil for Deep Frying?
Yes, cold pressed oil is safe for deep frying as it handles 170–180°C, which covers puris, pakoras, vadas, and bhajias. Watch the smoke signal and keep sessions reasonable.
What Dishes Can I Make with Cold Pressed Groundnut Oil at High Heat?
Puris, pakoras, vadas, bhajias, aloo tikkis, bread pakoras, samosas at home frying temperatures. For tadka, sautéing, and shallow frying, it handles everything from dals to sabzis to eggs. The naturally nutty flavour comes through especially well in South Indian and Rajasthani cooking.
How Do I Know If My Cold Pressed Oil Has Overheated While Frying?
You'll see a thin wisp of smoke rising from the oil before any food is in the pan. That's the smoke point. The oil may also smell slightly burnt or sharp, different from the natural nutty smell. Turn the heat down immediately.
Does Frying Reduce the Nutrients in Cold Pressed Groundnut Oil?
Some, yes. Vitamin E takes a hit with heat, and polyphenols start breaking down above 40°C. But here's what holds: the MUFA content. That's why groundnut oil outperforms refined sunflower or corn in the frying pan.
Should I Use Cold Pressed or Refined Groundnut Oil for Daily Frying?
For everyday home frying, cold pressed. Tadka, sautéing, shallow frying, standard pakora and puri batches. If you're running a dhaba or doing sustained commercial-scale frying where the oil stays hot for hours, refined is more stable.
