Can flaxseed oil be used for frying?

No, flaxseed oil must not be used for frying, stewing or baking. When heated, omega-3 fatty acids, above all alpha-linolenic acid, quickly oxidise and break down — and these are precisely the components for which the oil is chosen. In addition, unrefined cold-pressed oil has a low smoke point, which makes it unsuitable for cooking over heat.

The right way to use it is to add the oil to dishes that are already cooked or to cold dishes: dress salads with it, add it to porridge or to boiled or roasted vegetables once they have cooled to a comfortable temperature, or mix it into cottage cheese or yoghurt. This way, the fatty acids are preserved in the form in which they are present in the product.

It is also important to store the oil correctly: once opened, keep it tightly closed in the fridge and use it within the period stated on the packaging. Flaxseed oil oxidises faster than many other vegetable oils — a bitter or rancid smell signals that the product has gone off and should not be consumed.