Raw linseed oil and cooked linseed oil are products made by two different processing methods. Their manufacturing techniques, colors, tastes and uses are different. I will explain it in detail below.

First of all, raw linseed oil is unheated or slightly heated linseed oil. It is made from raw flax seeds by cold pressing, and the pressed oil has not been treated at high temperature or boiled in water. Therefore, raw linseed oil retains the original taste and aroma of linseed, and its color is light yellow. Raw linseed oil is delicious and has a strong aroma of linseed. It is often used to flavor food and make salad dressing or seasoning.

On the contrary, cooked linseed oil is made by heating or boiling. When making cooked flaxseed oil, flaxseed will be fried or heated first, and then pressed. This process will fully release the oil in flaxseed and make the cooked flaxseed oil dark yellow or brown. Cooked linseed oil has a strong smoky smell and aroma, and is generally used for cooking and stir-frying to add flavor to food.

Raw linseed oil and cooked linseed oil have different uses besides different colors and tastes. Raw linseed oil is usually used for seasoning or as sauce, while cooked linseed oil is usually used for cooking or stir-frying because it can withstand higher temperatures.

To sum up, the difference between raw linseed oil and cooked linseed oil lies in the processing method, color, taste and use. Raw linseed oil is unheated cold pressed linseed oil, which is delicious and mainly used for seasoning and as sauce. Cooked linseed oil is heated linseed oil, which has a smoky smell and is mainly used for cooking and stir-frying.