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A comment on The case for induction cooking. Parent comment

Re:The case for induction cooking by Aeolos on Sunday March 13, 2022 @07:10AM (#30660190)
Just use olive oil for everything except deep frying. It really is the best, and what is used by high end restaurants almost exclusively.

The smoking point is not a problem, the nasty stuff start appearing as couple dozen degrees _above_ the smoking point, so you can use that as an early warning system.

It also contains antioxidants, which bind some of the nasty stuff for a while, so it really is better for you for regular cooking.

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Re:The case for induction cooking by dataduck on Sunday March 13, 2022 @07:57AM (#30660471)
> The smoking point is not a problem

Could not disagree more. Olive oil will be spewing smoke and changing flavour well before you get to a sensible temperature for shallow or stir frying. It is very tasty and apparently quite good for you, so it's a great choice for low-temperature cooking, but anywhere smoking point is important, olive oil is not what you're looking for.

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Re:The case for induction cooking by Aeolos on Saturday March 26, 2022 @08:46AM (#30811364)
That's a different point though: the fact that it tastes different does not mean it is harmful to consume (which is the point I was trying to make).
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