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GavinDale asked the following question:
I’ve read that cooking olive oil at a high temperature can render it toxic. I’ve also either read or heard that if you cook any oil past its smoke point that the fats will saturate and become trans fats. I am wondering if either of these are true. I saute with oils frequently but am not sure if I am cooking the oils past the state of toxicity or not.
I’ve read that cooking olive oil at a high temperature can render it toxic. I’ve also either read or heard that if you cook any oil past its smoke point that the fats will saturate and become trans fats. I am wondering if either of these are true. I saute with oils frequently but am not sure if I am cooking the oils past the state of toxicity or not.
December 2nd, 2009 at
When you get past the smoke point, the oil begins to break down into many (dozens? hundreds?) of different components. You’re definitely going to notice when this happens because the oil smokes, turns brown, and gives the food a burnt taste.
If you’re really concerned with using olive oil (smoke point around 375°F) you can use a higher smoke point oil like canola oil (475°F).