Olive oil has become very popular for cooking in recent years, due to its properties that border on different fields such as preventing cardiovascular diseases, promoting digestive function, correct bone mineralization, etc. However, it is also known how its smoke point, literally the moment it burns, is lower than other types of oils (it is between 162.78 and 190.56º C, while others such as safflower or safflower are burn up to 246 -260ºC).
The problem with olive oil reaching its smoke point is that its properties degrade and it begins to generate harmful health effects. To cook foods that require high degrees of heat, it is best to do it with other types of oils such as canola or rapeseed oil, soybean or sunflower oil.
Cooking with olive oil, thus, can be nutritious, but only if we really take care that it does not burn, and for this, it is preferable that the following foods, due to the degree of heating they require, avoid cooking them with olive oil:
To make smoked meat
Cook and roast fish
Cook and roast Pork
Hamburger meat
Roasted chicken
Vegetables (if you have to cook them above 204ºC)
Chips
Fried chicken
fried oriental food
almost anything fried
It might interest you