There are a number of oilseeds from which we can naturally obtain oil without tampering with their nutritive capacity. Some of these seeds are- sesame seed, peanut, sunflower seeds, canola, coconut and olive. You can easily replace your regular cooking oil with any of the cold pressed variants. There are some oilseeds that cannot yield oil through cold pressing, such as rapeseed (canola), soybean, corn, sunflower and safflower.
When cooking, cold pressed oils do not foam or silt, while it is possible for hot pressed oil to undergo these changes. Make sure you don’t expose these oils to high heat and use them to cook foods which are prepared on low to medium heat. If you use these oils for deep frying, the unsaturated fats may break down, making them unsafe for consumption.