Also very good to fry!

It's believed that the best friyng oil is the seed one. Truth be told it isn't so. The first quality of a frying fat is the stability. To have a tasty and above all healthy frying it's very important for the oil not to reach the so called "smoke point". It's a phenomenon called "pyrolysis", i.e. a chemical rotting process of the organic substances caused by the heat. Basically heat creates volatile substances, with sour taste and smell (Acrylic Aldehyde or Acrolein), which are particularly dangerous to our leaver. In simpler words for "smoke point" we mean the maximum temperature that can be reached by an oil before it starts burning and so rotting, creating toxic substances which are unhealthy to our leaver. Nutritionists advice not to go too far with fryings because high temperatures reached by this kind of cooking modify fats molecular structure producing remains toxic to our organism.
For frying we mwan the cooking system of food immersed in a high temperature fat (from 284° to 356° F). So, extra virgin olive oil is the best wich endures high temperatures and has a higher "smoke point" than other more spread seed oils. Extra virgin olive oil reaches its "smoke point" at 410° F, peanut oil at 356° F, coconut oil at 351° F, conr oil at 320° F, soy oil at 266° F, sunflower oil at less than 266° F. Better than extra virgin olive oil there are just lard ( smoke point 500° F) and refined palm oil (smoke point 464° F).
Several latin textes proved that ancient romans used to fry salty or sweet food in extra virgin oil, and then they sold the food in small stands or small “tabernae” located along Rome roads.
Expensive and well done advertisement campaigns made us beieve that in order to have a "light, crispy and dry" frying seed oil is the best one. The idea of the lightness and pureness of the seed oil is helped by the psycologic effect caused by the absence of color and neutrality of taste. Actually is a fallacy well-established in the customers and also in many restaurateurs, but absolutely false.
The essential element is the stability at high temeperatures. Some seed oil are made steady at high temperatures with chemical modifications. Extra virgin olive oil is steady naturally because it contains a very low percentage of polyunsaturated fats, i.e. those ones that at high temperatures are more sensible to oxidant damage.

We also need to say that extra virgin olive oil is 98% high nutritious value fatty acids and 2% phenolic substances, i.e. those one which have antioxidant function. These substances help to fight free radicals and so they have important biologic effects for our organism. Moreover, they grant stability to extra virgin olive oil for oxidant processes and grant resistance and unalterability during the cooking phase and particularly in the frying phase in comparison to seed oil.

Where do we have to throw frying oil away?
Do you know where to throw pan oil away after a homemade frying?
Lots of people have the bad habit of throwing used oil into the kitchen sink or in some sewers. It's one of the biggest mistakes they can make. Lots of people do this way because no one explained them how to di it well. The best thing is giving it to a recycling place or pouring it into the correct bins, which have been placed in some points of the city by some Local Administrations: some specialized companies use it to make bio-diesel or flammable. Once the frying is completed you wait for the oil to cools down and then you pour it in plastic bottles (or glass cans): once gathered it can be brought to the public recycling place or poured into the correct public bins. A liter of oil makes about a million liters water not drinkable, enough for a person for 14 years.