When olive oil is cooked at high temperatures, it may exceed the boiling point and smoke, which may produce harmful substances. Olive oil, a low-boiling oil, can form trans fatty acids if it is overheated. This possibility exists, but only when heated at high temperature for a long time and used repeatedly. If it is not used repeatedly, it takes several hours of high-temperature heating to form trans fatty acids. This will not happen when you cook by yourself. .

If you want to produce less fumes when cooking, you can use first-grade oil. Because the temperature suddenly rises when cooking, if you use low-refined oil to cook, a lot of oil smoke will be produced in a short period of time. First-grade oil has been pressed for several times and has a high smoke point, making it less likely to produce fumes. Among the first-grade oils, peanut oil, soybean oil and rapeseed oil are more suitable for cooking.

There are a wide variety of cooking oils on the market today, including salad oil, blended oil, olive oil, safflower oil, sunflower oil, corn germ oil, etc. In fact, various cooking oils have their own nutritional characteristics and can be used for cooking.

Salad oil can be eaten raw. It is a general term for a kind of oil. The raw materials are usually soybeans and rapeseed. Its color is very light, the smell is relatively light, and there are few impurities. Its unsaturated fatty acid content needs to reach more than 80%, while its saturated fatty acid content is very low, and its vitamin E content is also relatively rich.