Originally Posted by GoGreyhounds
I like to do a lot of high temperature cooking (sauteing, searing) and have always used margarine because it had a higher smoke point than butter with (IM numb palate's O) the same taste. After reading it up on it, I really can't use it anymore. But obviously when I saute with butter, it burns. EVOO and VOO also burns rather quickly.
What do you guys use for these applications? I'm thinking just a lower grade olive oil? Any suggestions?
You can't fry foods with high temperature using olive oil of any type, it
will smoke. Your best bet cooking like that is with lard.