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Chris
The average Joe has no understanding of the difference between the junk "evoo" they buy at their grocery (or the vat of oil from their wholesale club) and the ultra premium EVOO that is harvested, crushed and sold under strict guidelines. These latter oils have a 400+ smoke point because they are quality. The grocery store, pasta-brand oils are produced from the remnants of the premium oils and are stored in questionable conditions for months or years before sale, degrading what little quality they had, thus reducing their smoke point and eliminating all taste.
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Jeff
Low smoke point in olive oil has been shown to occur in rancid olive oil
Fresh oil should not smoke until 450 f.
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Tony
What a bunch of BS. Frying with EVOO imparts a wonderful flavor in the food and makes for "healthy heart" fried food. Knowledgeable chefs know that you must only fry at medium heat to produce a gentle bubbling of the oil to preserve the flavor and health value. That will also not harm the pan in any way. No more Le Crueset for me!