Coconut oil with eggs

[Turkish Juicer]

Cooking with olive oil is a waste, you are going to ruin it with high temperature.

Not at all true.

The important thing about cooking with any oil is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down.

The smoke point of oil varies with its quality. High quality extra virgin olive oils have a high smoke point. Mass produced, low quality olive oils have a much lower smoke point.

Extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content.

Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil:

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

[mockery]

Not at all true.

The important thing about cooking with any oil is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down.

The smoke point of oil varies with its quality. High quality extra virgin olive oils have a high smoke point. Mass produced, low quality olive oils have a much lower smoke point.

Extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content.

Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil:

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

so this is not true. evoo smokes at a very early stage. if not alot of people in the cookery business would use it for deep fryers and shallow frying. heating evoo ever so slightly still makes it go rancid.

[Turkish Juicer]

so this is not true. evoo smokes at a very early stage. if not alot of people in the cookery business would use it for deep fryers and shallow frying. heating evoo ever so slightly still makes it go rancid.

Compare the price of EVOO to any cheaper alternative (canola, coconut, palm, vegetable oil etc.) on a gr basis and you'll see why a lot of people in the cookery business won't use it for deep friers and what not.

[Gaspaco]

Not at all true.

The important thing about cooking with any oil is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down.

The smoke point of oil varies with its quality. High quality extra virgin olive oils have a high smoke point. Mass produced, low quality olive oils have a much lower smoke point.

Extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content.

Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil:

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

Always good to learn new things.

I only heard that olive oil is just for cold stuff like salad...