Harold McGee on oils for frying

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Interesting article. He takes oils of different types, heats them to frying temps, then has a panel of judges compare flavors.
"Light" olive oil beats out fruity pungent EVOOs because the pungent (bitter?) flavors of the EVOOs remain in heating while others go away (heat is used to refine other oils to remove odors specific to the seeds they come from).

So fry in whatever you want, is his basic message, it'll all taste pretty much the same.