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He's right.

Having a reasonable smoke point doesn't change the fact that olive oil is easily oxidized by heat.

Stick with saturated fats for cooking, like butter/ghee/tallow/coconut oil.

#Peatstr

Oxidation point of EVOO is only 140F.

#Peatstr

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People would rather wreck their cells with oxidized oil than admit that animal fats are the superior cooking fat 😬

Tough lesson

190–220 C (375–425 F) is what we learned in hotel school.

Also, there is no such thing as oxidation point. it's called smoke point.

That's the smoke point.

Yes there is such a thing as a temperature when oils begin to oxidize, it's just that "oxidize point" is not in the common nomenclature.