EVOO: Could Rachael Ray be WRONG????

I read this and it sounds like the author knows what s/he is talking about... After taking a look at a recipe in Rachael Ray's new magazine, the author decided to give our favorite Food Network superstar a few hints and comments. It is a neat post and you should read it.

Anyway, the commentary about EVOO was interesting....

"Rachael, Rachael, Rachael...I'm not gonna give you grief for sauteeing hot dogs, but don't you know that cooking with a delicate and aromatic oil essentially destroys all the properties that make it extra virgin in the first place? Lemme explain. Those flowery, peppery, grassy qualities that makes EVOO so distinctive instantly go up in smoke when you subject the oil to heat. Try this one time, heat a couple tablespoons of your EVOO in a pan, and then carefully drain some into a soup spoon. Blow on it until it cools. Now taste it. Compare it to a taste of EVOO just out of the bottle. Ugh, huh? A perfectly good waste of a perfectly good oil isn't it? Best to keep some organic canola oil in your cupboard for all those browning/sauteeing tasks and to reserve the EVOO for drizzling. Geez, how many time have I used EVOO in this paragraph? I'm starting to sound just like you..."

So, maybe using EVOO, or extra virgin olive oil, if you prefer isn't the best idea all of the time? I wonder, though if the health benefits aren't enough to justify its use even though its flavor is compromised by the heat? Hmm.... Things to ponder while you read the original material here.