Walnut oil is edible and is generally used less than other oils in food preparation, often due to high pricing. It is light-coloured and delicate in flavour and scent, with a nutty quality. Although chefs sometimes use walnut oil for pan frying, most avoid walnut oil for high temperature cooking; heating tends to reduce the oil's flavour & nutritive value and to produce a slight bitterness. In addition cooking rapidly destroys the oil's antioxidants.
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