high smoke point

Olive Oil has a Low Smoke Point. Can you still cook with it? We’ve all heard a thousand times high smoke point oils like soy and canola are the oils of choice for cooking–especially high-heat cooking. This is a particular concern for professional chefs who typically cook with temperatures far higher than those used by a home cook. If the oils aren’t smoking that must mean, the thinking goes, that they are chemically stable. No smoke, no free radicals, no toxins. No problems. But I want you to set aside, for a moment, everything you’ve been told about smoke point…