High Heat or Not When Cooking with Olive Oil?

High Heat or Not When Cooking with Olive Oil?

(Note:  The following is from The Mayo Clinic website: "Which type of oil should I use for cooking with high heat.?" by Katherine Zerarsky, R.D., L.D.)

The healthiest oils have a high monounsaturated and polyunsaturated fat content, such as vegetable oil and olive oil. These  fats can help lower the risk of heart disease as opposed to the unhealthy saturated and trans fats.

An oil's smoke point is the temperature at which it will start to smoke and break down.  This results in the loss some of its nutritional value and can produce an undesirable taste.

Oils with high smoke points are good for high-heat frying and stir-frying, such as peanut, sesame, grapeseed and soybean oils.

Oils with moderately high smoke points are good for sauteing over medium-high heat, such as avocado, corn, canola, and olive oils.

Oils with low smoke points, such as flaxseed, pumpkin seed and walnut, are best for use in salad dressings and dips.