Wood-Pressed vs. Cold-Pressed Oil: What is the Difference?

Wood-Pressed vs. Cold-Pressed Oil: Why "Cold" Isn't Good Enough

If you walk down the health food aisle today, you will see dozens of bottles labeled "Cold-Pressed." They claim to be healthy, natural, and raw.

But here is the truth that most big brands won't tell you: "Cold-Pressed" is an industrial standard, not a traditional one.

At Roots and Richness, we often get asked: "Is your oil cold-pressed?" Our answer is: "No. It is better. It is Wood-Pressed."

There is a critical difference between these two methods, and your family's health depends on knowing it. In this guide, we break down Wood-Pressed vs. Cold-Pressed oil to help you choose the healthiest option.

The Machine Makes the Difference

The term "Cold-Pressed" usually refers to the temperature of the oil, not the machine used. As long as the oil doesn't exceed a certain temperature (usually 49°C - 60°C) during extraction, a factory can legally label it "Cold-Pressed."

But how they get the oil out matters.

1. Standard Cold-Pressed (The Steel Press)

Most commercial "Cold-Pressed" oils are made using a Rotary Steel Expeller.

• The Material: Metal (Steel/Iron).
• The Process: The seeds are crushed between steel gears rotating at high speeds (High RPM).
• The Hidden Problem: Steel rubbing against steel generates friction heat. Even though they don't add external fire, the internal temperature of the oil often rises to 50°C - 60°C.
• The Result: The oil is "cooked" slightly. It loses some delicate antioxidants and its raw, fresh aroma.

2. Wood-Pressed (The Mara Chekku)

This is the traditional method used for thousands of years in India, and it is the only method we use at Roots and Richness.

• The Material: Wood (Vagai).
• The Process: A heavy wooden pestle rotates inside a wooden mortar at very slow speeds (Low RPM).
• The Advantage: Wood acts as a heat insulator. It does not conduct heat like steel. No matter how long we press, the oil remains strictly at room temperature (below 30°C).
• The Result: The oil is biologically "alive." It retains 100% of its nutrients, natural flavor, and density.

Comparison: The 3 Main Differences

Here is why Wood-Pressed Oil (Mara Chekku) is superior to standard Cold-Pressed oil.

1. Heat Generation

• Cold-Pressed: Generates friction heat (up to 60°C) due to high-speed steel rotation.
• Wood-Pressed: Zero heat generation. The oil stays cool (Room Temperature), preserving vital nutrients like Vitamin E.

2. Nutrient Retention

• Cold-Pressed: Partial loss of heat-sensitive antioxidants.
• Wood-Pressed: 100% Retention. You get the full health benefits of the seed, exactly as nature intended.

3. Aroma & Flavor

• Cold-Pressed: Often mild or flat because the aroma compounds evaporate with friction heat.
• Wood-Pressed: Rich & Nutty. Our Groundnut Oil smells like fresh roasted peanuts, and our Sesame Oil has a deep, earthy scent.

Why Wood-Pressed Tastes Different

Have you ever bought a "Cold-Pressed" Groundnut oil that tasted... bland? That is because the delicate flavor compounds were destroyed during the pressing.

Wood-Pressed Oil is different. Because it never heats up, it is thicker, richer, and more potent. You actually need to use less of it while cooking because the flavor is so strong.

Did You Know? True Wood-Pressed oil will often have a small amount of sediment at the bottom of the bottle. This is a sign of purity! It means the oil was not machine-filtered but naturally settled, keeping the healthy fruit fibers intact.

The Verdict: Upgrade Your Kitchen

"Cold-Pressed" was a great step away from refined chemicals. But Wood-Pressed is the return to perfection.

If you are going to pay a premium price for health, ensure you are getting the real thing. Don't settle for industrial imitations. Look for the Wooden Ghani method.

Ready to taste the difference?

• [Shop Wood-Pressed Groundnut Oil] – The King of Indian Cooking.
• [Shop Wood-Pressed Sesame Oil] – For pickles, skin, and flavor.
• [Shop Wood-Pressed Coconut Oil] – Pure, raw, and aromatic.