各位用橄榄油炒菜吗？

橄榄油的smoke point 很低啊，炒菜好像不合适。过于加热的油也能产生有害物质。

The smoke points for some common cooking oils are here:

Safflower - 510 F (266 C)
Soybean - 495 F (257 C)
Corn - 475 F (246 C)
Peanut - 440 F (227 C)
Sesame - 420 F (216 C)
Olive - 375 F (191 C)
 
介绍一个知识：

• Extra-virgin: derived from the first pressing of the olives (has the most delicate flavor).
• Fine virgin: created from the second pressing of the olives.
• Refined oil: unlike extra-virgin and fine virgin olive oils, which only use mechanical means to press the oil, refined oil is created by using chemicals to extract the oil from the olives.
• Pure oil: a bit of a misnomer, it indicates oil that is a blend of refined and virgin olive oils.

When oil is refined, the process increases the oil's smoke point; in fact, raising the smoke point is one of the reasons why the refining process is used.

Practical tips

In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300°F/148°C range. For these reasons, I don't recommend cooking with extra virgin olive oil.