Built for the kadhai
Best for High-Heat Cooking
- Built for high heat
- Smoke points up to ~250°C
- Unrefined & lab-tested
- FSSAI 10724999001232
High heat is where most cooking oils quietly fail. If you are looking for the best oil for high-heat cooking, here is the honest ranking, on our own measured figures.
Wooden Cold Pressed Groundnut Oil
Deep frying · sautéing · baking · salads 160°C
Wooden Cold Pressed Safflower Oil
Light cooking · baking · salad dressings 107°C
Wooden Cold Pressed Black Mustard Oil
Everyday cooking & frying · pickling · ... 250°C
Wooden Cold Pressed Yellow Mustard Oil
Everyday cooking & frying · pickling · ... 250°C
Sold out — fresh batch being pressed
Not sure which oil is yours?
Compare applications, smoke points, doshas and nutrients — or take the 2-minute Dosha Quiz.
Which oil does what
| Oil | Best for | How to use | Link |
|---|---|---|---|
| Black Mustard Oil | Kadhai & deep frying | ~250°C smoke point — the pakora and puri oil of North India. | → |
| Yellow Mustard Oil | Deep frying, gentler flavour | ~250°C — the same heat headroom, milder pungency. | → |
| Groundnut Oil | Shallow frying & tawa | ~160°C unrefined — happier on the tawa than in a roaring kadhai. | → |
| Safflower Oil | Not a frying oil | ~107°C — keep it for salads, drizzles and low-heat baking. | → |
How to choose
Black sarso and yellow sarso both hold 250°C — the highest we press, and the reason kachi ghani mustard oil has been the North Indian frying oil for generations. A2 Gir cow ghee matches them at 250°C. Indian deep frying runs at roughly 175–190°C, so those three leave real headroom above the pan.
The other two here do a different job, and we would rather say so plainly. Truly Cold Pressed groundnut oil sits at about 160°C unrefined — the 227°C figure quoted all over the internet belongs to refined groundnut oil — and it is our best-selling bottle for sabzi, tadka and shallow frying. Kardai (safflower) sits at about 107°C unrefined — the 232°C figure quoted online belongs to refined safflower. Neutral-tasting and low-heat: gentle cooking and raw use, not the kadhai.
Unrefined, unfiltered, lab-tested every batch, FSSAI 10724999001232.
Which oil should you deep-fry in? has the full smoke-point table for every oil we press.