Typically, the oil is golden-yellow in color and tends to have a lower smoke point than other cooking fats, roughly 225°F, which doesn’t make it the best bet for high-heat cooking or roasting. Not only can it lose some of its crisp, nutty flavor when cooked at high heats, but it can burn and become bitter and less appealing. Consuming flaxseed oil raw (i.e. before it’s been exposed to heat) is the best bet. It can be used for low-heat cooking, and as a rich addition to salad dressings or sauces. Fun fact: It is also the main component in a relatively new process of seasoning cast iron pans and skillets, since it belongs to a group of “drying” oils that form protective barriers on hard surfaces.