225 C is quite harsh.

Compare that to my usual procedure when making use of oils such as native lin seed oil or native canola oil:

- storing the oil with the glass bottle tightly sealed, in the fridge

- using the oil not for cooking but instead adding the oil to the finished meal just before eating

This way, the oil will be heated to maybe 60-70 °C at most and only for a few minutes while it's subjected to oxygen/air.