[mp05]

Though not quite as high as avocado or safflower, I presume you're aware that refined olive oils can have pretty high smoke points. But it surprises me how often I'll be at a friend's home and they grease up their frying pan with EVOO.

[mk89]

There can be two main reasons:

1. Their EVOO can reach temps ~200°C

2. They use medium temperatures on the frying pan (so they keep it at 180-200°C, or lower). This is especially true when you use pans with anti-stick coating, which literally break at high temperatures (it's even written in the instructions to avoid using the highest temperatures).

[swores]

Yeah, for something like lightly frying some mushrooms, or caramelising onions (though butter is imo tastier for the latter) there's no reason not to use EVOO other than that it still won't be the cheapest option, but cooking won't get rid of all of its health benefits nor taste. I suppose maybe there's a case (I don't know if this has been studied or just people with differing anecdotes?) for cheaper than EV olive oil being as good as EV when using it for cooking over a certain temperature? I don't know.

[someotherperson]

I exclusively use EVOO. Never had a problem, never had a complaint. But then again I don't exactly deep fry food so maybe that's where the issue is.

[oven9342]

yeah, for deep frying certain frozen food products, it might be better to reach temperatures above 170 °C, so the oil doesn't get too cold as you add the frozen food.