Also almost any seed oils, even cold processed, are emitting toxic components when overheated - and who can avoid overheating in a pan? I think there was a HN discussion recently about a higher incidence of lung cancer related to hot oil cooking...
Yes I meant above the smoke point. There are pans (Tefal?) which get red when the they get too hot, but as it depends a lot on the type of the oil and anyway the pan bottom is covered by the very food you're overheating... not helping. I understand there are better vegetal options (coconut, refined avocado) but still animal fat looks to be the safest. Or just pay good attention when frying.
