this post was submitted on 02 Aug 2025
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Olive oil has about the same smoke point as many standard cooking oils. It's a common misconception that it's not suitable for frying.
Only if it’s refined to remove all the suspended solids. When most people think about olive oil they think of EVOO which has a low smoke point and turns very bitter if overheated.
Again, this isn't true. Extra virgin olive oil of decent quality has a smoke point similar to canola oil.
Do you have a citation for that claim? It’s pretty well common knowledge that EVOO is a lower smoke point than typical refined cooking oils.
Google it
I did and all the links back me up and contradict you.
There's this list for example
There's also this article
There's also the fact that in mediterranian cuisine it has been used that way for centuries with no complaints about the taste.
And then there's just my personal experience of not a single dish I've prepared tasting bitter due to using extra virgin olive oil for frying.
Those are cherry-picked high numbers for EVOO and low numbers for canola oil. I have seen 450F/230C as a more common high end figure. I cook with sunflower oil which ranges 440F-480F and ghee which smokes at 482F.
I would also like to note that the original discussion was about caring for and seasoning cast iron pans which occurs at temperatures close to the smoke point of the oil, not about frying or sautéing. Cast iron pans are often seasoned in the oven and even used for roasting or baking at oven temperatures exceeding 500F. I would never put EVOO into an oven like that unless it was protected (such as included in a pizza crust) but even then I would prefer to drizzle the olive oil over the pizza after baking rather than before, due to the volatility of all the aromatics.
I have cooked plenty of times with EVOO but I would never use it for stir frying!