I do recommend it if you can find.

It has a rich/nutty flavour. Good for salads but a secret combo I've discovered it mixing a little bit through rice.

My Oma was telling me that when she was young, people only grew pumpkins for the seeds and that the flesh was discarded or used as livestock feed.

Learning about salad dressings makes me angry

I only eat salad raw or with a splash of balsamic vinegar. I cannot stand anything else.

Oil or vinegar are the only salad dressings I vibe with. Not a fan of French salad dressing.

Patrician

Can someone redpill me on cooking oils? I always read that you shouldn't overheat cooking oils. Not more than 210°C for my olive oil, supposedly no more than 230°C for coconut oil. But I have no idea how hot my pan gets in the first place.

olive oil has a low smoke point, so if you heat it too much for too long, it starts to breakdown and smoke, and you might lose some flavor. that's why high-quality olive oils will say "cold-pressed", they extracted it without heat so the flavor is retained. i never go past the medium setting on the burner when i'm heating it alone, but i might raise the heat once i add the food, because the temperature usually drops to an okay level when you introduce food. it's only something to worry about if you are heating oil by itself, i think

https://en.wikipedia.org/wiki/Smoke_point

You should be able to smell it. But of course sometime by the time you reach the dial it is too late.