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The processes by which 'normal' oils are extracted (high-speed presses or in some cases IIRC solvents) use high temperatures which can destroy some of the nutrient content (Omega oils &c.); cold-pressed oils have more of these nutrients. They also usually have a stronger/more complex taste, which may make them better for dressings, salads, etc.
Thrustvector
sacredhart
Is ‘cold pressed rapeseed oil’ any better than basic vegetable oil (ingredients 100% rapeseed oil), if so how?