Can I use this cold-pressed sunflower oil for frying or baking at high temperatures?

No, this oil is not recommended for high-temperature cooking. It is cold-pressed and unrefined, meaning it has not gone through chemical refining, bleaching, or deodorizing. When heated above its smoke point, the natural components — vitamin E (tocopherols), phytosterols, and the delicate fatty acids — start to degrade. The oil can turn bitter and develop an unpleasant smell.

For pan-frying, deep-frying, or roasting, choose a refined oil with a higher smoke point, such as refined sunflower oil, olive oil, or a neutral vegetable oil. These are processed to withstand heat without breaking down.

Use this oil where its natural flavor is an advantage: salad dressings, drizzling over cooked vegetables, or finishing a dish after the heat is off. If you want to add it to a hot dish, stir it in after cooking so it doesn't overheat.