How to Use Mustard Oil for Cooking? - #9293

I’ve been exploring healthier cooking oils, and mustard oil seems like a versatile and nutrient-rich option. However, I’m not sure how to use it correctly. My question is: How to use mustard oil for cooking? From what I’ve read, mustard oil has a high smoking point, making it ideal for deep-frying and sautéing. Does this mean it’s better suited for Indian cuisine, which often involves frying spices and vegetables, or can it be used in other styles of cooking like grilling or baking? Another thing I’ve heard is that mustard oil needs to be heated until it reaches its smoking point before being used, as this process is said to remove its pungent raw flavor. Is this necessary for all recipes, or are there exceptions where mustard oil can be used raw, such as in dressings or marinades? I’ve also read that mustard oil is a traditional ingredient in pickles and chutneys due to its preservative properties. Can using mustard oil in these recipes extend their shelf life, and are there specific spices or ingredients that pair well with its strong flavor? For those focused on health, mustard oil is said to provide heart-healthy fats and omega-3s. Is it safe to use mustard oil as the primary cooking oil in daily meals, or should it be alternated with other oils like olive or coconut oil to maintain a balanced diet? Lastly, are there any precautions to consider when cooking with mustard oil? I’ve read that erucic acid, a compound in mustard oil, can be harmful in large quantities. How can I ensure I’m using mustard oil safely and responsibly? If anyone has experience cooking with mustard oil, I’d love to hear your tips and favorite recipes that highlight its unique flavor and health benefits.