[Pyramus]

I thought it was a common myth that the smoke point of an oil correlates with toxicity -- do you have a source that there is a causal relationship?

The reason for olive oil not being used for deep frying is mostly taste and cost, as far as I know.

[jimbob45]

Smoke point refers to the temperature at which an oil will break down. You're right that broken-down oil is unhealthy but, more importantly, it makes for bad-tasting food and should be avoided when possible.

https://www.masterclass.com/articles/cooking-oils-and-smoke-...

[Pyramus]

Yes, what I'm saying is I haven't seen evidence that change in the oil at smoke point is correlated with safety/toxicity.

Found the video: https://youtu.be/l_aFHrzSBrM