<story><title>Which oils are best to cook with?</title><url>http://www.bbc.co.uk/news/magazine-33675975</url></story><parent_chain><item><author>jwr</author><text>Over the years I&amp;#x27;ve learned to take advice like this with a large grain of salt. Every couple of years this sort of advice seems to get reversed. I still remember reading about olive oil being bad for frying because it was supposedly less resistant to high temperatures and decomposed into something not too healthy.&lt;p&gt;It&amp;#x27;s been the same with eggs, coffee, and many other things.</text></item></parent_chain><comment><author>forgetsusername</author><text>&amp;gt;&lt;i&gt;I still remember reading about olive oil being bad for frying because it was supposedly less resistant to high temperatures and decomposed into something not too healthy.&lt;/i&gt;&lt;p&gt;This hasn&amp;#x27;t changed.  Olive oil has one of the lowest smoke points of all cooking oils.  Once it&amp;#x27;s burning, you&amp;#x27;re eating all kinds of things, some of which aren&amp;#x27;t good for you.&lt;p&gt;[&lt;a href=&quot;http:&amp;#x2F;&amp;#x2F;www.seriouseats.com&amp;#x2F;2014&amp;#x2F;05&amp;#x2F;cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html&quot; rel=&quot;nofollow&quot;&gt;http:&amp;#x2F;&amp;#x2F;www.seriouseats.com&amp;#x2F;2014&amp;#x2F;05&amp;#x2F;cooking-fats-101-whats-a-...&lt;/a&gt;]</text></comment>
<story><title>Which oils are best to cook with?</title><url>http://www.bbc.co.uk/news/magazine-33675975</url></story><parent_chain><item><author>jwr</author><text>Over the years I&amp;#x27;ve learned to take advice like this with a large grain of salt. Every couple of years this sort of advice seems to get reversed. I still remember reading about olive oil being bad for frying because it was supposedly less resistant to high temperatures and decomposed into something not too healthy.&lt;p&gt;It&amp;#x27;s been the same with eggs, coffee, and many other things.</text></item></parent_chain><comment><author>chongli</author><text>That&amp;#x27;s because &amp;quot;olive oil&amp;quot; is not a monolithic substance, it is a category of substances. Extra light olive oil, which is clearer and lacking most of the flavour compounds and solids of extra virgin olive oil, is just fine for frying and sautéing.</text></comment>