Chip Pans..

I'm commenting on this thread, if that's ok with you.

 

You chucked your flat mate out the window?

 

Stein actually thinks the Magpie Café in Whitby does the best fish and chips and he's right

 

It’s lovely there, not been since it had that bad fire a couple of years back though.

 

I didn't know about that. What damage was done? It's a good deal more than 2 years since I was last there.

 

It was really badly damaged, it caught fire twice in 2 days, the place needed completely gutting and was shut for the best part of a year iirc. Happened about 2 1/2 years ago.

 

Olive oil has a fairly low smoke point which falls in the range of perfect chip making (around 190C), which means you'll fill your kitchen with toxic smoke.
yeah, chip-pan fires used to be common, but we have smoke detectors these days, so no problem. Wish we'd had them in Spain '95, it was a nice house we had, until the Dougie the drunken sweaty decided to try and make some chips and promptly fell ito a drunken sleep

 

Obviously different studies will give you different opinions, but according to various extreme tests, olive oil came out of it quite well. Now bear in mind I only buy good quality extra virgin olive oil this is a good if not somewhat lengthy read and is evidence based...

https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking

 

Wouldn't have thought they'd need to do an insurance job there. Queue round the block every day of the year

 

I pan fry with olive oil all the time. You don't want to deep fry with olive oil though, and you don't want to get it too hot. Olive oil burns and gets nasty if you heat it too hot.

I don't ever deep fry anything, but even I know not to use olive oil for that.

 

Yeah, I usually throw the pan out when it chips.

 

No mate, the place is a goldmine, the closure will have cost them a fortune. It was caused by old fat igniting in the kitchen flues.

 

I use it for cooking, but never for frying. As soon as it lets off a tiny bit of smoke it means all the health benefits are gone, and the only thing you're left with is the taste, and olive oil makes fried stuff taste **** imo, and olive oil is pretty expensive (unless you buy the cheap **** which is probably adulterated with cheap oils).
tbh I don't eat that much fried food, mainly cake, but I know a lot of trivial crap about food due to being bored to death for almost 40 years by my Dad and his food/health obsession.

 

Wonder if they could claim on that. Might fall under lack of maintenance.

 

This is the Olive Oil I buy, never ever had any problem with cooking or frying in it, never made any of my stuff taste bad...

https://www.ocado.com/products/farchioni-il-casolare-extra-virgin-olive-oil-322164011