Ben, excellent post, thank you.

Extra virgin olive oil is my fat of choice.

It has a reputation for a low smoke point—but that’s not accurate. The smoke point is roughly 375–410°F, and most sautéing happens well below that. Rarely do you need that kind of high heat unless you’re cooking in a wok.

Why the variance in temperature range? The smoke point of extra virgin olive oil depends on its quality. Lower acidity, greater freshness, and higher antioxidant content all contribute to a higher smoke point.

That said, I’ll reach for a neutral oil when I don’t want the olive oil flavor to influence the dish.

Like anything in cooking, it’s about using the right ingredient for the right application.