Screw pressing has many advantages: better oil extraction, reduced labor, shorter processing time, compact machinery, and space-saving. Mechanical compression using hydraulic requires larger and cumbersome equipment, a large workshop, labor-intensive, and extended processing time.

You might think that cold-pressed oils are only used for mixing salads, consuming raw, making sauces, or soups... But that's wrong. Cold-pressed oils can still be used for high-heat cooking and stir-frying, depending on the type of oil and the ingredients being pressed. Cold-pressed peanut oil is suitable for high-heat stir-frying and cooking. Cold-pressed coconut oil can be used for high-heat cooking and stir-frying as well. These oils are excellent replacements for refined oils in cooking. Thanks to their heat-resistant properties and pleasant aroma. They don't overpower the taste; in fact, they can elevate the main ingredients to be the star of the dish.

The ability of cold-pressed oils to handle high-heat cooking depends on the ratio of fatty acids within them. Cold-pressed peanut oil is excellent for deep-frying and stir-frying.

Cold-pressed oils suitable for high-heat cooking won't become bitter, pungent, or burnt after frying. They will remain edible and not lose their quality. Oils like cold-pressed sesame oil, cold-pressed sacha inchi oil, and cold-pressed shea butter oil can't handle high-heat cooking. They tend to become pungent and produce heavy smoke, resulting in burnt and bitter flavors. This is the remarkable gift that nature offers.

Noom is unsure about the labeling regulations of Russia, but according to Vietnamese laws, 'deodorized form' or any type of odor removal is not considered pure oil and cannot be labeled as cold-pressed oil. Odor removal is a refining process, under any form.

See the answer at: https://noomfood.com/dau-tinh-luyen-la-gi/