Hacker News Reader

Just use olive oil for everything except deep frying. It really is the best, and what is used by high end restaurants almost exclusively.

The smoking point is not a problem, the nasty stuff start appearing as couple dozen degrees _above_ the smoking point, so you can use that as an early warning system.

It also contains antioxidants, which bind some of the nasty stuff for a while, so it really is better for you for regular cooking.

View on HN

> The smoking point is not a problem

Could not disagree more. Olive oil will be spewing smoke and changing flavour well before you get to a sensible temperature for shallow or stir frying. It is very tasty and apparently quite good for you, so it's a great choice for low-temperature cooking, but anywhere smoking point is important, olive oil is not what you're looking for.

That's a different point though: the fact that it tastes different does not mean it is harmful to consume (which is the point I was trying to make).

Reply on news.ycombinator.com