His column in the Times this week is about cooking oil. The basic point is that most oils (good olive oil, bad olive oil, refined seed oil, etc.) are pretty much indistinguishable once heated:
We were surprised at how thoroughly heat obliterated the flavors in cooking oil until they all tasted more or less the same. Even prize-winning, and costly, extra-virgin olive oils lost much of what makes them special, though they retain their apparently healthful pungency. To get food with the green and fruity flavor of good olive oil, it seems more economical and effective to fry with an inexpensive refined oil and drizzle on a little fresh olive oil after cooking.
I've always used a slightly fruity but fairly neutral olive oil as my everyday basic cooking oil, but I might consider using more seed oil now.
Readers, do you have any thoughts on this?