These oils are not meant for cooking. Here’s what you should be doing instead.

**What to do instead:**
If you want to use coconut oil for cooking, opt for **refined coconut oil**. It has a higher smoke point (around 450°F or 230°C), making it more suitable for sautéing or stir-frying. However, if you’re using coconut oil for health or flavor reasons, consider using it in baked goods, smoothies, or non-cooking applications.

**Best use for unrefined coconut oil:**
Use unrefined coconut oil for baking, raw food preparation, or in your beauty routine, as it has moisturizing and nourishing properties.

### 3. **Flaxseed Oil**
Flaxseed oil is rich in omega-3 fatty acids and is incredibly beneficial for your health. However, it has a very low smoke point of around 225°F (107°C), which means it can easily degrade when heated and lose its nutritional value. It’s best to avoid using flaxseed oil in any cooking process, especially frying.

**What to do instead:**
Use flaxseed oil **cold** for dressings, smoothies, or drizzling over cooked food as a finishing oil to preserve its delicate nutrients and flavor.

**Best use for flaxseed oil:**
Flaxseed oil is best used in **raw applications** such as salad dressings, as an addition to smoothies, or for drizzling over dishes after cooking.

### 4. **Sesame Oil (Unrefined)**
Sesame oil, especially the unrefined variety, has a distinctive, nutty flavor that can enhance many Asian dishes. However, its smoke point is around 350°F (175°C), which makes it unsuitable for high-heat frying or searing.

**What to do instead:**
If you’re looking to cook with sesame oil, use **refined sesame oil** instead. It has a higher smoke point of around 410°F (210°C), making it better suited for stir-frying or cooking over moderate heat.

**Best use for unrefined sesame oil:**
The unrefined version is perfect for drizzling over cooked vegetables or noodles, in dressings, or to finish dishes like stir-fries to add flavor without cooking it.

### 5. **Hemp Oil**
Hemp oil is another oil rich in omega-3 and omega-6 fatty acids. Its smoke point is around 330°F (165°C), making it too low for high-heat cooking. Additionally, it has a very distinct, earthy flavor that doesn’t always work in every dish.

**What to do instead:**
Hemp oil is best used **cold** in smoothies, salads, or as a finishing oil. It’s perfect for adding a nutritional boost to your food without risking nutrient loss from heat exposure.

**Best use for hemp oil:**
Use hemp oil in smoothies, dressings, and as a drizzle over grains or vegetables. It’s also excellent for dipping bread or as a supplement in your routine for added health benefits.

### 6. **Walnut Oil**
Walnut oil has a rich, nutty flavor and is packed with heart-healthy omega-3 fatty acids. However, like flaxseed oil, it has a low smoke point of around 320°F (160°C), which means it should never be used for frying or searing.

**What to do instead:**
Walnut oil is best used **raw**, as a finishing oil on roasted vegetables, salads, or drizzled over pasta dishes. It’s also great in cold sauces like pesto.

**Best use for walnut oil:**
Use walnut oil in dressings, finishing oils, or cold applications where its delicate, nutty flavor can shine without being exposed to heat.

### 7. **Truffle Oil**
Truffle oil is an expensive, aromatic oil infused with the essence of truffles, and it’s typically used to add a touch of luxury to dishes. Truffle oil, especially the unrefined kind, has a low smoke point, making it unsuitable for cooking.

**What to do instead:**
Truffle oil should be used **after cooking** to enhance the flavor of dishes. It’s perfect for drizzling over pastas, risottos, and even popcorn. A little goes a long way to elevate a meal.

**Best use for truffle oil:**
Drizzle it over finished dishes, like risottos, fries, or mashed potatoes, to add a luxurious, aromatic finish.

### Conclusion: Use the Right Oils for the Right Purpose

While many oils are versatile, it’s essential to choose the right oil for the job. Cooking oils with low smoke points can break down when exposed to heat, creating unwanted flavors and potentially harmful compounds. To ensure your meals are both tasty and healthy, opt for oils that are specifically designed for cooking at high temperatures—such as **avocado oil, grapeseed oil, or refined olive oil**. On the other hand, oils like **extra virgin olive oil, flaxseed oil, and walnut oil** should be reserved for cold dishes or drizzling over food after cooking to preserve their flavor and nutrients.

By understanding which oils are best for cooking and which are better suited for non-cooking purposes, you can make smarter choices for both the health of your body and the success of your meals.