When it comes to cooking, olive oil is definitely everyone’s go to.
It’s fresh, heart-healthy and delicious.
However, there are certain times that you shouldn’t be using olive oil for cooking.
1. When making a stir-fry
When cooking at high temperatures, it’s best to not to use olive oil. This is to avoid free radical production. Instead, use canola, peanut or grapeseed oil which all have medium smoke points.
2. When making popcorn
Similar to frying, making popcorn requires high heat. Using canola oil or peanut oil is much better because they have a higher smoke point.
3. When roasting vegetables
In order to avoid burnt tasting vegetables, it’s best to consider what oil you are using. Because olive oil has a smoke point of 325 to 375 degrees Fahrenheit, if you are roasting vegetables in the oven at a higher temperature than that, it’s better to use an oil with a higher smoke point, like canola oil or vegetable oil.
4. When searing meat
Again, searing requires high heat and olive oil just turns to smoke before reaching the necessary temperature. So if you’re searing steak, pork or fish, choose refined oils with a high smoke point such as canola, peanut, sunflower and soy oils.
5. When deep frying
Anything deep fried should use vegetable oil, avocado oil or sunflower oil. If you want less of a nutty flavour, canola oil works well.
6. When roasting Chicken
Because roasting chicken requires a high temperature, pure soybean oil, safflower oil or avocado oil are much better choices for these uses.
Remember, as long as olive oil is used at a low temperature, it is still great to incorporate into a healthy diet.