3 ms·

Extra virgin olive oil is definitely on the lower end of cooking oil smoke point spectrum, that is not really contentious point. Refined olive oils (e.g. extra

by zokier 4y ago

Extra virgin olive oil is definitely on the lower end of cooking oil smoke point spectrum, that is not really contentious point. Refined olive oils (e.g. extra light) tend have higher smoke points, same is true afaik for most vegetable oils. If you have not observed olive oil smoking, then that is more reflective of your cooking habits than the oil itself.

YeGoblynQueenne 4y ago
Are you sure about that? Because my cooking habits are not anything strange. As I say above, I stir fry and I've deep fried, and I do everything else that you can do with shortening, with EVOO, and it doesn't burn. Where does your information about EVOO being "on the lower end of cooking oil smoke point spectrum" come from? And what kind of EVOO are we talking about? There are different qualities of EVOO with drastically different behaviour, but they're all sold as EVOO.
- zokier 4y ago
  Pretty much any list of oil smoking points confirms it, here is an example https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-p... Or here is one table from an olive oil producer: https://savantes.org/news-and-articles/cooking-and-using-olive-oil/71-comparitive-smoke-points https://savantes.org/news-and-articles/cooking-and-using-oli... If you disagree then the burden of proof is on you.
  - denton-scratch 4y ago
    Thanks for those links; I didn't realize that clarified butter came in with such a high smoke point. I usually use a mixture of (unclarified) butter and EVOO for frying steaks; tonight I shall try just clarified butter (with flavourings - thyme and garlic). It makes sense; and maybe I'll get a decent pan-sauce this time.
  - YeGoblynQueenne 4y ago
    The two lists you found never say what "Extra virgin olive oil" they list, where it came from, and how they knew it was not adulterated. They don't say where the numbers in their tables originally come from, either (they list secondary sources, like food textbooks and wikipedia) [1]. Surely you can see that if "EVOO" is commonly adulterated with lower-quality olive oils, then the measurements of its smoke point are not going to be representative? >> If you disagree then the burden of proof is on you. I'm sorry but why is there a "burden of proof" on anyone here? I just remarked that I've never seen olive oil burn while cooking. How exactly could I "prove" that? I hope you are not trying to invite yourself over for dinner :| _______________ [1] What's more, the second source seems really confused about the difference between extra-virgin and refined olive oils: You will note that refining oils tends to increase the smoke point as impurities and free fatty acids are removed. Hence refined ‘extra light’ olive oil has a higher smoke point than extra virgin olive oil. The table shows that high quality extra virgin olive oil has a higher smoke point than refined – due to the presence of anti-oxidants and low free fatty acid levels. Another selling point for high quality extra virgin olive oils. https://savantes.org/news-and-articles/cooking-and-using-olive-oil/71-comparitive-smoke-points https://savantes.org/news-and-articles/cooking-and-using-oli... So which one is it? Is it "refined 'extra light' olive oil [has] a higher smoke point than extra virgin olive oil" or is it "high quality extra virgin olive oil has a higher smoke point than refined"?

by zokier 4y ago

YeGoblynQueenne 4y ago

Are you sure about that? Because my cooking habits are not anything strange. As I say above, I stir fry and I've deep fried, and I do everything else that you can do with shortening, with EVOO, and it doesn't burn. Where does your information about EVOO being "on the lower end of cooking oil smoke point spectrum" come from? And what kind of EVOO are we talking about? There are different qualities of EVOO with drastically different behaviour, but they're all sold as EVOO.

zokier 4y ago
Pretty much any list of oil smoking points confirms it, here is an example https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-p... Or here is one table from an olive oil producer: https://savantes.org/news-and-articles/cooking-and-using-olive-oil/71-comparitive-smoke-points https://savantes.org/news-and-articles/cooking-and-using-oli... If you disagree then the burden of proof is on you.
- denton-scratch 4y ago
  Thanks for those links; I didn't realize that clarified butter came in with such a high smoke point. I usually use a mixture of (unclarified) butter and EVOO for frying steaks; tonight I shall try just clarified butter (with flavourings - thyme and garlic). It makes sense; and maybe I'll get a decent pan-sauce this time.
- YeGoblynQueenne 4y ago
  The two lists you found never say what "Extra virgin olive oil" they list, where it came from, and how they knew it was not adulterated. They don't say where the numbers in their tables originally come from, either (they list secondary sources, like food textbooks and wikipedia) [1]. Surely you can see that if "EVOO" is commonly adulterated with lower-quality olive oils, then the measurements of its smoke point are not going to be representative? >> If you disagree then the burden of proof is on you. I'm sorry but why is there a "burden of proof" on anyone here? I just remarked that I've never seen olive oil burn while cooking. How exactly could I "prove" that? I hope you are not trying to invite yourself over for dinner :| _______________ [1] What's more, the second source seems really confused about the difference between extra-virgin and refined olive oils: You will note that refining oils tends to increase the smoke point as impurities and free fatty acids are removed. Hence refined ‘extra light’ olive oil has a higher smoke point than extra virgin olive oil. The table shows that high quality extra virgin olive oil has a higher smoke point than refined – due to the presence of anti-oxidants and low free fatty acid levels. Another selling point for high quality extra virgin olive oils. https://savantes.org/news-and-articles/cooking-and-using-olive-oil/71-comparitive-smoke-points https://savantes.org/news-and-articles/cooking-and-using-oli... So which one is it? Is it "refined 'extra light' olive oil [has] a higher smoke point than extra virgin olive oil" or is it "high quality extra virgin olive oil has a higher smoke point than refined"?