— Randi Lempert

You need to familiarize yourself with the smoke point of oils. And so just google what the smoke point of oil is. So for instance, avocado oil, it takes to 500 degrees before it starts to smoke, which is why if you're cooking something on high heat, avocado oil would be much better than especially first pressed olive oil. 'cause the olive oil will start to smoke. When it starts to smoke. It creates toxins. You don't want that to happen. So you need to pay attention to the smoke point of oils when you are cooking. So again, you wanna look for something that is high smoke point, extra virgin olive oil has a lot of the nutrients still in there like you should see. It should be practically green and it should have a little bitter taste in the back of your mouth. You go like this a little bit, uh, that's not one you wanna cook with. That's one you wanna save. Or when you can taste all those robust flavors in your salads or I even sprinkle a little bit on top of sliced oranges, um, with a little bit of salt and pepper and holy moly, that is fantastic. I am not, unless you want me to get into vegetable oil seed oils. I'm not gonna go into that right now. If you want me to go into that, stick it in the question and I'll get into it a little later. 'cause I think really what you're talking about, 'cause you do uh, refer to cooking and roasting, is you're talking about the smoke point of oils.

Smoke point chart