So I've heard that when cooking (sauteing, roasting), using extra virgin olive oil is abit of a waste because the heat destroys the flavor of the oil, which has a low smoke point. On many cooking shows, however, I see many of the chefs using evoo regardless (except for Ming Tsai, who seems to use alot of grapeseed oil.)
I mostly use grapeseed and canola for cooking. Sometimes I use evoo for coating vegetables before roasting, but I feel this may be abit of a waste as well.
What do you all think?