Can I use this pumpkin seed oil for frying or cooking at high heat?

This oil is traditionally used as a finishing ingredient rather than a cooking fat for high-heat frying or roasting. Pumpkin seed oil has a low smoke point compared to refined oils, which means that heating it to high temperatures can damage its characteristic nutty aroma and alter the unsaturated fatty acids and plant compounds that make it nutritionally interesting. When exposed to intense heat, these delicate components can break down, and the oil may develop an unpleasant taste.

The best way to use this product is to drizzle it over dishes after cooking: salads, warm soups, cooked vegetables, grain bowls, cottage cheese, legumes, or dips. You can add it to foods that are warm but not boiling hot — think of it as a flavour accent rather than a cooking medium. If you want an oil for sautéing or frying, choose a refined oil with a higher smoke point, and reserve your pumpkin seed oil for the final touch that adds both taste and nutritional value to the meal.