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olive oil works just fine for pan frying and sauteeing, but watch the temperature. and it's a bit of a shame to use a good extra virgin. the flavors that make EV unique will fade and it can end up tasting like one of the (perfectly fine) cheap grades recommended for frying, except it'll have a lower smoke point so you're slightly more likely to catch it on fire. plus it's sort of like frying money.
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