Why olive oil is bad for your stir-fry

This is a very misleading article. It boils down to how a specific oil is processed MUCH more than the type of oil itself.

Extra Virgin Olive Oil does have a relatively low smoke point of 375F, but unrefined Sunflower Oil has a super low smoke point of 225F. Extra Light Olive Oil has a smoke point of 468F, higher than virtually everything else on this list.

This article is comparing the bad-for-stir-frying forms of some oils vs good-for-stir-frying forms of other oils. Apples and Oranges. To get the real story, do your own research!

where do you purchase un-refined oils?

I am very concerned with the ideal that coconut oil is listed. It is saturated fat, and is on the bad list for nutritional content. I do wonder what nutritional expertise the person has that wrote this article, if they have been paid for this advice or recommendations, and what chemistry back ground they may also have. Now lets talk about that smoke point.

"According to the International Olive Oil Council: Virgin olive oils have a flash point of 410 -428 Fahrenheit"

http://ucce.ucdavis.edu/files/filelibrary/2161/34496.pdf

This is classic according to the peanut company in Australia “Using peanut oil can also be safer. Peanut oil withstands higher temperatures without burning or breaking down. It has a high flash point (282 degrees Celsius) which makes it ideal for deep frying.”

http://www.pca.com.au/nutrition.php?subaction=showfull&id=1206690755&archive=&start_from=&ucat=14&

May be that the author did not know how to convert Celsius to Fahrenheit. That would give peanut oil a smoke point of 539 Fahrenheit

I have to say that your facts just do not line up very well, someone please take this article off the web. Misinformation is worst then no information!

first of in Italy where olive oil comes from generally, they dont use olive oil for frying french fries they use it for salad and or cooking something quick.
In asia where we all fry everything sunflower is still the best, its affordable and taste is neutral, canola oil is the most expensive oil and availability esp. in Asian countries is rare.

Horrible article. Throw some olive oil, salt and pepper onto a steak and you have perfection. Smoke is good!!!!!!!!!!!!!!!!!!!!

What about grapeseed oil?

Heating canola/olive oil during the cooking process, in general, can denature it to a saturated fat. Best to use water in the cooking process and then add a small amount of oil at the end. For olive oil, you can add more at the end for flavor, like in spaghetti sauces.

As a former chef, and always looking for the best product, I stumbled across one that is not on your list. Grape seed oil is not always as easy to find as some of the others here, but it can be found. One might need to seek it out in specialty stores, although I have found it in Fry's (Arizona). I was told it has a high temp rating at close to 800 degrees (F), although I have not tried it to that point. I can say that it does not carry a strong distinctive flavor, which makes it ideal for higher temp cooking.

what about the vegetable oil?

I just want to know the difference between pure olive oil and the pomace olive oil.Can the pomace olive oil be use for cooking.Please do let me know thanks.

DO YOU REALLY KNOW ABOUT OIL? Better research again baby

Should have included temp ranges.

It would be helpful if you gave temp ranges for "low", "med", & "hi".
Thanks

This directly contradicts the American Heart Association website, http://www.americanheart.org/presenter.jhtml?identifier=3049379, which recommends peanut oil and several others for extended deep-frying. Not sure where this info came from but definitely misleading.

I'm confused. Why, then, do so many people deep fry in peanut oil? Other than the facrt that it doesn't absorb the flavor from the food being cooked?

Yeah, please tell this to my friend's Mom who uses olive oil for flipping everything and doesn't believe me when I tell her that you HAVE to use other oil sometimes.

Good information. I've been using grapeseed oil, because it has an extremely high smoke point. It has a wonderful buttery flavor and it works well in baking as well as stir fries.

Extra Light Olive oil is not olive oil...it is a watered down version. I wouldn't recommend it.

For those of you who think Canola is unhealthy, please read this article: http://nutritiondiva.quickanddirtytips.com/canola-controversy.aspx and http://www.mayoclinic.com/health/canola-oil/AN01281

Mindless, scare-everybody junk.

If you are going to scare everybody out of using the oil they cook with, why not BE SPECIFIC about what happens to these oils above their smoke points --- in terms of taste, appearance, and "health" ? In other words, instead of scaring us, why not tell us how to know if the oil we are using is not up to the task? If it is not working, does it start to smell, smoke, taste bad, or explode, or what ??? Or do the police just come to your kitchen door ?

And when you talk about oils for various uses, how about (what the guy asked about) peanut oil, which many people use for FRYING TURKEYS, and you label as good only for "low to moderate" heat ? I've never seen it burn or smoke in a turkey cooker. So, what is your evidence ?

Where did you get your information, and why should we believe it ?

Boggoboy