Harold McGee wrote about this subject from a flavor perspective in 2010 http://www.nytimes.com/2010/11/17/dining/17curious.html?_r=0 http://www.nytimes.com/201

Harold McGee wrote about this subject from a flavor perspective in 2010 http://www.nytimes.com/2010/11/17/dining/17curious.html?_r=0 http://www.nytimes.com/2010/11/17/dining/17curious.html?_r=0 His conclusion was that most oils taste the same after you heat them to frying temperatures.