4 ms·

EVO has a low smoke point, but AFAICT this doesn't result in serious problems when burning. The suggestion I read is that the high level of antioxidants prohibi

EVO has a low smoke point, but AFAICT this doesn't result in serious problems when burning. The suggestion I read is that the high level of antioxidants prohibit the formation of too many nasties, but I'm not sure the study author knew.

jb1991 2y ago
EVO's smoke point is not great for deep frying or high-heat frying, but it's great for quick medium-heat stir-frys and anything in the oven at 350f/180c or below.
staunton 2y ago
> the high level of antioxidants prohibit the formation of too many nasties Source? All sources I found just now say: "burning olive oil very bad".
- hgomersall 2y ago
  Here's an article written by someone from what looks suspiciously like an olive oil lobby group. That said, it makes explicit reference to the standards complied with to achieve the measurements, so it's plausibly valid: https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf Here's another paper from authors with less partisan credentials: https://www.sciencedirect.com/science/article/pii/S0924224422000693 https://www.sciencedirect.com/science/article/pii/S092422442...
safety1st 2y ago
By nasties I guess you mean carcinogens. Those aren't the only problem with using EVO for high heat frying: 1) You can fry under the smoke point but it's close, so you need to monitor temperature more carefully 2) If you do accidentally hit the smoke point you're going to burn the oil, make whatever you're frying taste worse, stink up the kitchen and gunk up your range hood, if things really go south, you can start a grease fire. 3) EVO is expensive and it doesn't fry any better than any other oil so kind of a waste to use it 4) One of EVO's main selling points is its flavor, which gets neutralized by heat And then yeah if you hit the smoke point, carcinogens maybe/probably/idk. You just never want to get near the smoke point of oil when you cook. EVO is best for lighter and lower heat applications. I'm not a professional, just a guy who likes to cook, but I doubt any professional kitchens are frying or using EVO for any other high heat applications.
m463 2y ago
I thought you should use regular olive oil for cooking (harder to burn) And Extra Virgin olive oil would be good directly, like in a salad.
- JoeAltmaier 2y ago
  If only 'Extra Virgin' mean anything. You can get good stuff, sure. But you can get corn oil in a can with the same label.

jb1991 2y ago

EVO's smoke point is not great for deep frying or high-heat frying, but it's great for quick medium-heat stir-frys and anything in the oven at 350f/180c or below.

staunton 2y ago

> the high level of antioxidants prohibit the formation of too many nasties Source? All sources I found just now say: "burning olive oil very bad".

hgomersall 2y ago
Here's an article written by someone from what looks suspiciously like an olive oil lobby group. That said, it makes explicit reference to the standards complied with to achieve the measurements, so it's plausibly valid: https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf Here's another paper from authors with less partisan credentials: https://www.sciencedirect.com/science/article/pii/S0924224422000693 https://www.sciencedirect.com/science/article/pii/S092422442...

safety1st 2y ago

By nasties I guess you mean carcinogens. Those aren't the only problem with using EVO for high heat frying: 1) You can fry under the smoke point but it's close, so you need to monitor temperature more carefully 2) If you do accidentally hit the smoke point you're going to burn the oil, make whatever you're frying taste worse, stink up the kitchen and gunk up your range hood, if things really go south, you can start a grease fire. 3) EVO is expensive and it doesn't fry any better than any other oil so kind of a waste to use it 4) One of EVO's main selling points is its flavor, which gets neutralized by heat And then yeah if you hit the smoke point, carcinogens maybe/probably/idk. You just never want to get near the smoke point of oil when you cook. EVO is best for lighter and lower heat applications. I'm not a professional, just a guy who likes to cook, but I doubt any professional kitchens are frying or using EVO for any other high heat applications.

m463 2y ago

I thought you should use regular olive oil for cooking (harder to burn) And Extra Virgin olive oil would be good directly, like in a salad.

JoeAltmaier 2y ago
If only 'Extra Virgin' mean anything. You can get good stuff, sure. But you can get corn oil in a can with the same label.