hugo50•7h ago

TIL the smoke point of olive oil is higher than I thought

I always thought you couldn't sear meat with olive oil, but I looked up the numbers after a buddy told me it hits 410°F. Turns out my extra virgin stuff is fine for pan frying, and now I stop grabbing the canola first. Anybody else cook with olive oil on high heat?

2 comments

2 Comments

troyjackson3h ago

Man I used to grab the canola too but you just changed my mind on that.

evanfox1h ago

See I gotta push back on that a little @troyjackson... canola's got that neutral flavor that lets other stuff shine through, especially in baking or when you're making a stir-fry and don't want the oil to overpower everything. Sure it's processed but so is butter and people don't bat an eye at that...