Quote:
Originally Posted by masraum
Yes, and no. I agree that most (99%) of olive oil (mostly EVOO) is bad for high heat applications, because the heat adversely affects something in the oil and actually makes it bad for you. I have read that you can get "light" meaning light colored which is heavily filtered and refined olive oil that is fine for high heat applications. But the missus and I have looked for it in the past, and it's not easy to find.
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There is a low acid version that's ok for high heat cooking. I rarely use high heat for cooking so EVO usually suffices for me.
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