It Is Completely Normal to Fry With Olive Oil Over High Heat
Due to the low smoke point, olive oil is not the best choice for roasting meats or other single-layer, high-temperature cooking methods. But as Chef Helen Rennie explains in the video above, that doesn’t mean you can’t turn up the stove heat to caramelize onions or sauté potatoes.
Watch the full video explaining Rennie in detail, but the result is this: When you fill a pan with a bunch of chopped onions (or other vegetables), the water content of the onions keeps the overall temperature well below the olive oil’s smoking point. even if your range is fully increased. One layer of food you try to fry, such as meat, won’t have the same cooling effect, and you will most likely end up trying to calm the evil smoke detector down if you try to do it with olive oil.
Is olive oil over high heat safe? | Helen Rennie