Regardless of health properties etc, I think it must be worth noting that some recipes would need adjusting if you use a different oil.

The thought occured to me as I've just been looking at our Sunday roast and was thinking about Yorkshire puddings... I've tried (and failed many times) making them with olive oil but they don't work. Contrary to popular myth its not because olive oil burns at high temps, we buy cheap extra virgin olive oil and it heats up just like any other oil I think it may not get as hot (like water will only get to about 100?C etc) as other oils which could be the problem....

any thoughts ?

Steve

EVOO starts to break down at about 190?C. I would use rape seed oil, which goes up to 240?C before problems occur.

Y puds need a well of very hot oil to start the rising. Olive oil may not be able to give you this.

Any oil of fat will go up to any temperature below its smoke temp, where it breaks down.

I use rice bran oil for 'yorkies' (smoke point 250 celsius) unless I can get enough natural dripping from the roast beef!

So it does look like its just the lower smoke point of the oil meaning its not hot enough to cause the blast it needs..

Thanks

Steve