The key is to use an ordinary pot instead of a big one.

If you use a small kettle, you’ll need to use a pot with a lid.

You can boil linseed and oil in water, as well as olive oil, as long as you add a little salt, or at least a little water.

For boiled oil, use boiling water, and use a large pot with at least 1.5 liters (3 cups) of water to boil it.

You should also use a good electric stove to heat the oil.

Use a good heating pad to protect the oil and reduce the risk of burns.

Oil and linseed can be boiled separately, too.

Oil in a pan: To boil oil in a large pan, add oil to the pan and bring it to a boil over a medium heat.

If the oil starts to bubble and turn a deep yellow, that’s too hot.

Pour the oil into a colander and drain off all the excess.

Repeat the process until you’ve got the oil in the pot.

If it’s too dark to see the oil, pour the oil directly into a pan.

The pan will steam the oil until it’s ready to use.

Oil on a baking sheet: To make a good frying pan, place oil in an ovenproof pan with a top that’s at least 10cm (4 inches) thick.

Place a lid on the pan, then set the pan aside.

Heat the oil with the pan on the stove, but don’t cook it over high heat.

When the oil is hot, flip the pan over and cook the oil for 20 minutes, or until the edges of the pan start to brown.

You want to make sure the oil isn’t burning your fingers.

After the oil has cooked, remove it from the pan by carefully removing the lid.

Do not flip the oil back over.

The oil will turn a dark brown colour, and be much less crispy than when you poured it in.

When you’re ready to fry the oil on a plate, put the oil under the broiler and cook it for 3 minutes.

When it’s golden brown and crispy, transfer it to paper towels to drain it.

Do the same for the linseed.