Most cooking oils in the U.S. are labeled pure, natural, or refined. But those terms don’t explain how the oil is actually made.
Many conventional oils are processed using high heat and chemical methods. While this increases production efficiency, it can reduce the oil’s natural flavor and original characteristics.
Cold-pressed oil is different; it focuses on how the oil is extracted, not just how it looks on the shelf.
In today’s market, many cooking oil brands don’t actually produce the oil themselves. Instead, they rely on a system known as white labeling, where oil is sourced from third-party manufacturers and sold under different brand names. While this allows brands to scale quickly, it also means they have limited control over how the oil is sourced, processed, or handled.
At Chekko, we follow a different approach. From selecting handpicked seeds to traditional wooden cold-press extraction and final packaging, every step is managed within a controlled process. This allows us to maintain consistency, protect the oil’s natural characteristics, and ensure it reaches your kitchen without compromise.
Because when the process is not outsourced, quality is not left to chance.
What Does Cold-Pressed Oil Mean?
Cold-pressed oil is extracted using a traditional wooden cold-press machine, without heat or chemical solvents.
This slow extraction process gently presses oil from seeds like sesame, peanut, and coconut, preserving their natural taste and aroma.
Unlike refined oils, cold-pressed oils are not bleached, deodorized, or chemically altered.
Why Cold-Pressed Oil Is Different?
Cold-pressed oils retain:
- Natural flavor and aroma
- Original properties of the seed
- A more authentic cooking experience
That’s why cold-pressed peanut oil has a rich, nutty taste, while refined oils are often neutral.
The Chekko Process
At Chekko, quality is not added at the end; it is protected at every stage.
Our process begins with carefully sourced seeds from trusted farmers, followed by a hand-picked selection to ensure only the right quality enters production. The seeds are then sun-dried naturally, preserving their original characteristics before extraction.
We use a traditional wooden cold-press (chekku) method, without applying high heat or chemical processing. After extraction, the oil is not industrially filtered. Instead, it is allowed to rest for 4–5 days, so it can naturally settle through sedimentation before being packed in tins.
Throughout the process, we maintain strict hygiene practices, ensuring the oil remains clean while staying true to its natural form.
This is not mass production.
This is a carefully managed, hands-on process, where human attention plays an important role at every step.
To preserve the oil’s quality, Chekko uses tin packaging, which protects it from external exposure and contamination better than plastic or clear containers.
Can You Use Cold-Pressed Oil for Frying?
Yes, when you choose the right oil.
- Chekko Cold-pressed peanut oil is suitable for deep frying due to its naturally higher smoke point
- Chekko Cold-pressed sunflower oil can also be used for frying, especially if you prefer a less aromatic oil, making it more neutral in dishes
- Ideal for sautéing, roasting, and everyday cooking of all types
Cold-pressed oils are not just for finishing; they are practical for daily use in the kitchen.
What is cold-pressed oil?
Chekko Cold-pressed oil is extracted using a traditional wooden press without heat or chemical processing, helping retain the oil’s natural taste and characteristics.
Is cold-pressed oil better than refined oil?
Yes, Cold-pressed oil is extracted using an ancient method without high heat or chemicals, helping retain its natural flavor, aroma, and original characteristics.
Refined oil, on the other hand, is processed using high heat and chemicals. During this process, the oil loses many of its natural qualities like flavor and nutrients. It is then further treated to make it look clear, stable, and neutral.
Can you fry with cold-pressed peanut oil?
Yes. Chekko Cold-pressed peanut oil is suitable for deep frying due to its naturally higher smoke point.
What is the best oil for frying in the USA?
Peanut oil and sunflower oil are commonly used for frying in the U.S. due to their stability at higher temperatures.
