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From: olson@rochester.UUCP (Thomas J. Olson)
Newsgroups: net.cooks
Subject: Re: Olive Oil/Wok question
Message-ID: <7947@rochester.UUCP>
Date: Thu, 11-Apr-85 13:42:20 EST
Article-I.D.: rocheste.7947
Posted: Thu Apr 11 13:42:20 1985
Date-Received: Sun, 14-Apr-85 03:28:36 EST
References: <5109@cbscc.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 15

> 
> A small recipe booklet that came with my wok does not recommend using
> olive oil in the wok.  Does any know why?
> -- 
> 
> Corinna Owens

  My understanding is that olive oil burns and smokes at a lower 
temperature than most other vegetable & seed oils.  Since you usually
use a wok at very high temperatures, olive oil will give you 
trouble.  I generally use whatever's cheap in the stores - but
I've heard that peanut oil is the best because of its tolerance 
for high temperatures.  

    - tom (is there an organic chemist in the house?) olson