In article >, "Pico Rico" > wrote:
>
>"Phred" > wrote in message
...
>> In article >, "I'm back"
>> > wrote:
(Phred) wrote in
:
>>>
>>>> In article >,
>>>> (Steve Pope) wrote:
>>>>>DavidW > wrote:
>>>>>
>>>>>>I'm not worried. Just trying to find out what's what with all this.
>>>>>
>>>>>I think the best approach is to start trying relatively inexpensive,
>>>>>locally-available EVOO's and see if any of them are okay for
>>>>>sauteeing and similar cooking. Eventually you will hit upon one,
>>>>>and then you can stay with it.
>>>>
>>>> Probably the one called "Peanut Oil". :-)
>>>
>>>A lot more expensive than EVOO.
>>
>> But a lot better for frying stuff.
>>
>> Cheers, Phred.
>
>that is why there is "pure olive oil", good for frying, less olive flavor,
>and "EVOO".
>
>Has the world completely forgotten about pure olive oil?
In my case, not forgotten, more like "never knew"! :-)
The common belief around here is that heating olive oil to high
temperatures creates some nasty compounds in it, hence better to use a
high smoke point oil such as peanut.
But I'm happy to be enlightened if you wish to expand on the point.
Cheers, Phred.
--
LID