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by mrob
783 days ago
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Smoke point is a measure of when obvious quantities of particles are emitted, not their chemical composition. Extra virgin olive oil has lower smoke point than refined olive oil, but it's more chemically stable under frying conditions: https://pubmed.ncbi.nlm.nih.gov/20678538/ However, you're correct that seed oils are generally less stable under frying conditions than other oils. |
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