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Why You Shouldn't Always Cook With Extra-Virgin Olive Oil
Dear BA Foodist,
Is extra-virgin olive oil the only oil I need?
Rinella Whitman, Jersey City, NJ
Related: Everything You Need to Know About Extra-Virgin Olive Oil
Dear Rinella,
Extra-virgin olive oil is a staple, but it's not always the best choice for high-heat sautéing and pan-frying. First of all, it can be expensive. Plus, it has a relatively low smoke point, which, according to food scientist Harold McGee, is the "temperature at which a fat breaks down into visible gaseous products." That breakdown can ruin the taste of foods. So stock a couple of oils: a mild, inexpensive one with a higher smoke point, such as grapeseed oil, and a boutique extra-virgin olive oil for finishing touches.
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