Usually I make dishes by adding a tablespoon of olive oil to the meat or vegetables and just have them for some time on a teflon pan.

I know that frying is done on high temperatures and results in lots of carcinogens.

But now I've read that olive oil's burnpoint is lower than sunflower's. Around 180 Celsius based on the refinedness. And at that point carcinogens arise as well, and this makes olive oil more unhealthy for "warm" cooking than sunflower oil.

Does this mean that even the cooking I described above should be avoided with olive oil? Or just frying?

  • 1
    You can greatly improve the question if you add some reliable source that says that 1) cooking or frying with oil produces carcinogens and that 2) smoking point is important in this regard.
    – Jan
    Commented Oct 15, 2019 at 6:50
  • 1
    How does this question expand on what is already known? scienceornot.net/2012/09/15/is-it-safe-to-cook-with-olive-oil
    – JMP
    Commented Oct 15, 2019 at 11:36
  • 1
    What is "warm" cooking? That's not a standard cooking term. This question needs some prior research, as Jan noted.
    – Carey Gregory
    Commented Oct 15, 2019 at 14:17
  • 2
    And if there's anything you should avoid heating to high it's that Teflon pan. You might want to lookup what Teflon does when heated past its limits.
    – Carey Gregory
    Commented Oct 15, 2019 at 14:18


Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.