Cooking olive oil change its attributes?

[mickyjune26]

Does cooking extra virgin olive oil create trans-fats or make it bad for you in any fashion?

From what I understand, extra virgin olive oil becomes regular (more bad for you) olive oil when it is "processed" and "refined".

Thoughts?

[Holto]

To actually create trans you would need to inject hydrogen gas and get the oil to around 1400 degrees.

That said you shouldn't heat olive oil over 315 degrees and this makes it very difficult to use for cooking.

Generally speaking you should cook with solid fats.

[mickyjune26]

My stovetop goes to 1450, i think. It runs on hydrogen gas.

Why shouldn't a person heat olive oil above 315?

[Focused70]

That said you shouldn't heat olive oil over 315 degrees and this makes it very difficult to use for cooking.

Not true. Olive oil grade "olive oil" has a higher smoking point (410 F) than virgin olive oil or extra-virgin olive oil, which consequently makes it a superior oil for most high-heat cooking techniques (i.e., sauteing, stir-frying, deep-frying). You can use VOO or EVOO for the same methods; the only substantive difference would be a slight loss of flavor the higher the grade of oil.

I've never heard of the "no 315 rule", and I use olive oil quite a bit.

[Beast]

I've never heard of the "no 315 rule", and I use olive oil quite a bit.

It stems from what you just explained. Virgin olive oils have low melting points, so you don't want to really fry with them because they basically burn right off of the pan.

[Focused70]

It stems from what you just explained. Virgin olive oils have low melting points, so you don't want to really fry with them because they basically burn right off of the pan.

But...it's not true.

You can use pure olive oil (aka "olive oil), virgin or extra-virgin olive oil for high heat cooking methods. The only difference will be a loss of flavor.

I think you guys need to read this and this.

[RedSpikeyThing]

so you don't want to really fry with them because they basically burn right off of the pan.

Literally? Because I've cooked with it before and stayed right there...

OP, thanks for bringing this up - I was wondering myself.

[RedSpikeyThing]

Also, since a lot of an oil's flavour is lost in frying, what is a good cheap oil to fry with?

[Focused70]

Well, you could use pure olive oil and then top it off with EVOO towards the end.

Peanut oil is pretty good. Canola oil is another. You should experiment to see what you like.

[Beast]

I think you guys need to read this and this.

Ah, I was referring to this: "Olive oil has a high smoke point, 410 degrees F".

So it doesn't degrade it, but it starts smoking... I guess I thought the smoking meant that it was burning away, hehe.

Thanks for the clarification.

[ddegroff]

But...it's not true.

You can use pure olive oil (aka "olive oil), virgin or extra-virgin olive oil for high heat cooking methods. The only difference will be a loss of flavor.

I think you guys need to read this and this.

Cleared that up, thanks .

[Holto]

Heating something beyond it's smoking point changes it's chemical composition. Generally into something less healthy.

[Focused70]

Perhaps, but that's not what was asked.

[TTT]

Is that really relevant? By frying a steak, (or vegetables, depending how you cook them), you're pretty much burning the outside anyway (and definitely changing the inside).

I've also heard that olive oil or solid fats (butter, lard etc.) are the best to cook with. Apparently they form the least free radicals when you heat them to frying pan temperatures. Also, the same person said that margarine should be avoided for frying, because it forms a lot.

[Holto]

Perhaps, but that's not what was asked.

erh?

Does cooking extra virgin olive oil create trans-fats or make it bad for you in any fashion?

Yes.

Heating something beyond it's smoking point is not healthy.

[mickyjune26]

Yeah - definately don't like the taste when i accidentally preheat my oil to the smoking point.

So conclusion that I'm drawing is that as long as we stay below the smoke point, the healthy fatty acids will still be in place, right?

[Holto]

Yeah - definately don't like the taste when i accidentally preheat my oil to the smoking point.

So conclusion that I'm drawing is that as long as we stay below the smoke point, the healthy fatty acids will still be in place, right?

Correct.

[Focused70]

Correct.

You quoted a smoke point of 315 for olive oil, which is as has been pointed out, not true.

Most people who cook with OO stay well below 410 F. I don't think the OP has much to worry about as per this link.

Feel free to continue.

[Holto]

You quoted a smoke point of 315 for olive oil, which is as has been pointed out, not true.

Most people who cook with OO stay well below 410 F. I don't think the OP has much to worry about.

I quote what I read.

Do you have a link?

[Focused70]

See above.

[Focused70]

Once more with feeling:

t stems from what you just explained. Virgin olive oils have low melting points, so you don't want to really fry with them because they basically burn right off of the pan.

But...it's not true.

You can use pure olive oil (aka "olive oil), virgin or extra-virgin olive oil for high heat cooking methods. The only difference will be a loss of flavor.

I think you guys need to read this and this.

[Max Thunder]

Lard and other naturally hard fats > macadamia oil > olive oil > other vegetable oils > margarine crap.

Olive oil and above are perfectly fine for cooking, but my preference goes for lard or bacon fat for steak, and duck fat for chicken.

[Focused70]

Don't forget schmaltz.

Without schmaltz, there would be no matzoh balls or chopped liver.

[Biggs]

Saturated fats are less susceptible to heat damage. Olive oil contains mostly monounsaturated fats, so therefore not the best choice for cooking. Any animal fat (butter, lard, ect.) or coconut oil is best for cooking.

[Holto]

Once more with feeling:

Do you have anything scientific or from a source that is not commissioned with promoting the sale of olive oil?