So I raided the local Chinese/Japanise/Thai supermarket today

[mattyfez]

I'm not sure why anyone would use olive oil for frying, chinese style or otherwise... it's more used as a dressing, or an ingredient in a cold sauce/salsa?

 

[monkentage]

Refined olive oil has a high smoke point and can be used for frying.

 

[Philtor]

Yeah extra virgin olive oil is for dressings etc but the refined stuff is for frying and roasting whilst having a high smoke point too.

 

[rgrocott]

Which bit? the fact that olive oil has the lowest smoke point of basically all cooking oils, or that when oil hits smoke point and starts to break down it releases free radicals?

Neither of which are secrets at all. (Both are widely published)

What's a Smoke Point and Why Does it Matter?

One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.

www.seriouseats.com

Didn't even have to quote a different website...

Cooking With Olive Oil: Should You Fry and Sear in It or Not?

Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.

www.seriouseats.com