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Old 01-22-2013, 10:13 AM   #1
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Do you fry with EVOO?

I have often read that one shouldn't fry with extra virgin olive oil. People tell me it is a waste of good EVOO, that it should be saved for vinaigrettes, drizzling as a finish, etc.

When I first started using EVOO, many years ago, I saved it for "special" uses. I discovered that even a very small bottle of EVOO would get rancid before it was half empty. I tried refrigerating, but that didn't really help. So, I started using it for most frying as well. Even a 1 litre bottle of EVOO doesn't go off at my house any more.

What about you? Do you fry with EVOO?

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Old 01-22-2013, 10:19 AM   #2
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Yes. I buy inexpensive EVOO and use it for almost everything depending on what I'm cooking. I have a better EVOO for non-cooking uses such as dressings and drizzles.
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Old 01-22-2013, 10:25 AM   #3
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Same as Andy. I buy large bottles of inexpensive EVOO at Whole Foods (nicely priced at around $5.99/liter) and use that for sauteing. I also have a couple of more expensive salad-quality oils I use for dressings or finishing.
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Old 01-22-2013, 10:26 AM   #4
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I use EVOO for dressing etc and Light Olive oil for cooking. I find the the taste is too strong for frying. I light oil is milder and doesn't take over the flavour of the food.
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Old 01-22-2013, 10:30 AM   #5
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This is the oil I use for cooking

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Old 01-22-2013, 10:46 AM   #6
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I fry just about everything in it. I use other types for deep frying but anything cooked in a pan like sauteing, breaded meats, etc., I use da EVOO.
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Old 01-22-2013, 10:53 AM   #7
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I also keep corn oil and peanut oil on hand. I use the peanut oil for stir-frys and the corn oil because it's cheap and has a high smoke point for frying crab cakes etc.
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Old 01-22-2013, 11:14 AM   #8
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I use EVOO for sauteing just about everything. I like the flavor. There are some foods I grab the canola for, like pan fried pork chops. Those I cook at a higher temp and the olive oil doesn't really add anything to them anyway. I just keep one kind on hand, Pompeian EVOO. I like it cold/drizzled, too. It's one of the cheaper ones where I shop.
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Old 01-22-2013, 12:39 PM   #9
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I admit that I use pretty pricey and tasty extra virgin oilive oil for almost everything. I basically never deep fry and use peanut oil for asian preparations and keep a small bottle of corn or other neutral oil in the fridge.

I use Fairway's oil. Various origins. By the liter. Never goes bad.


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Old 01-22-2013, 12:45 PM   #10
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I saute most of my things in a cheapish EVOO unless it is very delicate and then I use an oil or a light OO. If I need a very high heat I use peanut oil. For drizzling I bought this one Ocado: Castillo Extra Virgin Arbequina Olive Oil (Product Information) Its lovely and fruity.
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