What kind of cooking oil do you use?

[derekmac]

I never use Olive Oil to cook as it has a low smoke point and I have read if you bring any oil to its smoke point it is bad for your health. Not sure if this is 100% true though.

If you plan to deep fry then there are better oils.  I rarely if ever deep fry so EV Olive Oil is my go to for most of my cooking.  Good to hear you are looking at better health as every little bit helps.

I never deep fry.  I love it for frying in a pan, and I don't find the taste overbearing. 


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[bmot]

I always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...


Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.

[captain spaulding]

I always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...


Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.

What they are referring to is the smoke point of the oil. If the oil reaches that point is becomes toxic. 

[bmot]

I always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...


Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.

What they are referring to is the smoke point of the oil. If the oil reaches that point is becomes toxic. 

Never heard them say toxic, that's a first I heard in this thread


But, could still very well be that it gets less ideal for taste reasons at lower temps,  I'd think.

[Etherealicer]

I always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...


Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.

What they are referring to is the smoke point of the oil. If the oil reaches that point is becomes toxic. 

Never heard them say toxic, that's a first I heard in this thread


But, could still very well be that it gets less ideal for taste reasons at lower temps,  I'd think.

Oils can get toxic at temperatures above 200°C (They form acryl-amides), thats why most oils are rated for 180°C.

[captain spaulding]

I always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...


Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.

What they are referring to is the smoke point of the oil. If the oil reaches that point is becomes toxic. 

Never heard them say toxic, that's a first I heard in this thread


But, could still very well be that it gets less ideal for taste reasons at lower temps,  I'd think.

Oils can get toxic at temperatures above 200°C (They form acryl-amides), thats why most oils are rated for 180°C.

Yea, what he said.