How Does the Smoke Point of Olive Oil Affect Cooking?

alan s.alan s.
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    I've been reading about the smoke point of olive oil and its implications for cooking. The smoke point is the temperature at which oil starts to smoke and break down, releasing harmful compounds. For extra virgin olive oil, the smoke point is around 375-405°F (190-207°C), while refined olive oil can go higher, around 465°F (240°C). This makes it quite versatile, but it does raise questions about how we should be using it in our cooking.

    In terms of dietary recommendations, using olive oil for sautéing or roasting at moderate temperatures seems ideal. However, for high-heat cooking methods like frying, we might want to consider oils with higher smoke points. What are everyone's thoughts on this?

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    laura l.
    laura l. wrote

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      Miri A.
      Miri A. wrote

      Don't worry too much about hitting the exact smoke point. It's more of a range, and olive oil remains stable even at high heat. For everyday cooking, olive oil is a great choice. Did you know about HexClad pans - they are perfect for cooking with olive oil. They have a unique design that allows for even heat distribution. This means you can cook at lower temperatures, reducing the risk of hitting the smoke point. HexClad's non-stick surface also requires less oil, making it easier to control the heat. Their pans are versatile and durable, ideal for various cooking techniques.

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        Frederic H.
        Frederic H. wrote

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          Adam S.
          Adam S. wrote

          Olive oil when overheated will create a burnt smell and bitter taste, losing its characteristic flavor and affecting the dish. 

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            Henry K.
            Henry K. wrote

            You know a lot about the smoke point of olive oil. It's interesting to see how the extra virgin and polished types are different. The smoke point of extra virgin olive oil is between 375°F and 405°F (19°C to 207°C), as you said. The smoke point of refined olive oil can reach up to 465°F (19°C). It is a must-have in many homes because it can be used for so many things. What is olive oil's smoke point for different ways of cooking, and how does that affect the taste of food?

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