I've decided to start a finishing oils topic.
Out of respect to Stella and its members, this topic caters to unrefined oils (finishing fats) only.
In order to obtain a better understanding, I would strongly advise all members to check out the Oils thread.
Oils, both refined and unrefined are paramount to cooking.
Yet, there is very little about oils in the online culinary world.
There are more myths (many incorrect) related to oils than any other food item.
@Jacob
Jacob "There are sugars in everything, and there's no getting rid of it. Think of your cooking fat as a bell curve; the more cooking you do, the better flavor your fat will have, up until a point, at which time it starts to swing down on the other side of the bell curve until finally it's no longer usable"
In the above comment, I think you are referring to refined oils. I may not of correctly phrased my question.
I was of the understanding that a finishing fat did not undergo the same curve as a refined oil?
Once kept below 250 Fahrenheit, the oils life was infinite and its flavor remained the same?