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

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.