Quote:
Originally Posted by glennQNYC
My "main" olive oil is extra virgin, but I do also buy 'regular' (pure) olive oil because it has a higher smoke point. A good example of when I use Pure olive oil is when I coat/season my cast iron skillets after each use. I've tried using avocado oil because of its even higher smoke point and healthy fat, but I find it goes bad quicker than I use it; and I don't find real value in the higher prices.
Mainly I use Costco's "Toscano." I can't really say I've been choosy about it; I just read once it was very good. I've been happy enough not to look for anything else. 🤷🏻*♂️
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Correct - extra virgin is better for finishing and regular olive oil is better for cooking because of the smoke point. There’s also a place for Canola or Peanut as a more neutral flavor oil for frying/cooking meats.