Some people say to never heat EVOO because... it'll break down and do bad things to you (or something). I haven't really seen any science on this, so I'm wondering what the deal really is.
Tonight I roasted some vegetables drizzled with EVOO and salt in the oven at 425 F for 30 min. It looked like the oil was bubbling on the baking sheet a little, but I didn't see or smell any smoke.
Is it ok to use EVOO like this? Should I use coconut oil, tallow, ghee, or some other fat instead? I've also heard stuff like "light" olive oil and "virgin" olive oil are better for cooking than EVOO. Is that true?
asked byshtoink (401)
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on February 23, 2013
at 01:27 AM
I know of no good reason why extra virgin olive oil would be a bad cooking oil. Its low PUFA content and polyphenols make it pretty oxidation resistant, and it doesn't have a particularly low smoke point compared to the other fats. The fear of cooking with olive oil is overblown in my opinion.