Cooking with olive oil....ouch.?

every time i saute my veggies or meats with olive oil in the skillet, it pops all over the place and burns me. i've seen chefs on the food network do the same and the oil was calm and just simmered. what am i doing wrong?Cooking with olive oil....ouch.?
Olive oil has a low ';smoke point';, meaning it starts to burn at a lower temperature.





Some things to try:





- Much lower temperature


- Regular olive oil (not extra virgin)


- Canola or peanut oil, depending on what you're cooking.





It's easy to crank olive oil, particularly extra virgin olive oil, beyond the smoke point. You have to run it lower.





As for ';popping';, that's due to moisture (water) in your veggies. Dry them off well before putting them in oil.Cooking with olive oil....ouch.?
the heat is too high. cut the meat and veggies smaller so you don't have to cook them too long or hot.
Olive oil has a low smoking point and it you wish to saute anything with it you add butter and it will increase the smoking point but only slightly as butter also has a low smoking point. Use with medium heat, not high. If your veggies and meat are wet they will surely spatter in the pan. Make sure that you dry them off well with paper towels.
Most likely the oil is too hot
oil too hot or meat and veggies to damp
keep water off your veggies..........dry them with a paper towel.
You might be dealing with a mix of any of the following problems:





You are cooking at too high a temperature.





You are using the wrong pan for sauteing, particularly with regard to the height of the sides.





You are using too much oil.





The things you are cooking have too much moisture, especially on the other surface. make certain that you use paper towels to pat dry meat and veggies after you have washed them. In the case of veggies, if you have a salad spinner, you can use that to get rid of the extra moisture.
Olive oil is not designed to be used at high heat. Do not use for stir frying. If you saute use heat no higher than medium. Be sure that the food you are using is not wet.
These are good suggestions, but also make sure you aren't using too much oil...only a little is needed to saute food.
There is water involved somewhere here. Water is one thing that can make oil ';jump'; in the pan. Make sure your ingredients are dry when you add them and that the oil isn't piping hot. Too hot oil will splatter as soon as food is added.