We all have this experience of cooking something only to have to keep re-adding oil as it ‘cooks away’, but what actually happens to the oil? Is it absorbed by the food we’re cooking? Does it burn away? And specifically, what happens to the calories in the oil?
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Some oil is absorbed by the food and some evaporates (or burns)
All oils have what is known as a smoke point (or temperature), you shouldn’t cook with oils with a low smoke point (like extra Virgin olive oil) as it will evaporate (or burn) and also can make the food less healthy to eat
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