Hi. From what I understand, the oils in flax are stable during baking, because they're basically "steamed" and the temperature doesn't get high enough to damage the fats. What you really want to avoid is direct heat, like frying or microwaving. This causes the omega-3s to degrade into lipid peroxides. They're not good for you. That's why it's better to cook with butter, coconut oil and other stable, saturated fats.