This just in! As you may know, I take both cooking and motor oils a little too seriously. I just had a fantastic Notes conversation with world famous Chef Terrance Brennan, regarding a fantastic article by Dr. Ben Jones MD PhD about EVOO (As a former med student who went into culinary, I subscribe to them both. Maybe you should too).

Anyhow, if you don’t have a clue who this magical Michelin starred chef and hospitality expert is, just do a quick search and you’ll get it. Instantly. Close your dropped jaw when you’re done.

Well, I remember that Chef Brennan is on the road right now, and he took the time out of his busy travel schedule to offer his hot take on various cooking oils. Like Chef Brennan, I personally have always been a die-hard EVOO guy myself for both taste and health reasons (okay, butter in moderation too).

He’s right that EVOO can generally handle the temperatures required for sautéing, so why aren’t you using EVOO all the time?

However, sometimes one really needs a neutral oil. What should one choose? Read through this Notes thread and you’ll learn a lot from him in just moments. When you’re done, restack this and spread the EVOO and “good oil” gospel, my Road Feast posse.

Thanks again for your time, Chef. I’ll have my people (aka me) message your people with any further questions. ;) Safe travels! - Seth ✦