Olive oil has been blamed for damaging non-stick cookware because it burns very quickly. The French luxury kitchenware company Le Creuset advised customers to use an alternative to olive oil with a higher smoke point. A customer who complained about the damage to a non-stick pan was told, "We recommend avoiding olive oil and suggest oils with a higher smoke point such as canola oil, coconut oil, and sunflower oil."
Olive oil has a very low burning point, which can create a brown layer on the pan (burnt oil), forming a barrier between the food and the cookware. Chef Mark Greenaway stated that olive oil should be used as a spray or for drizzling. He said, "Do not cook with olive oil; it removes the Teflon from traditional non-stick cookware or burns." Unrefined oils have a lower smoke point because they contain more minerals, enzymes, and other compounds. Oils with a higher smoke point include avocado oil, almond oil, canola oil, corn oil, and peanut oil, according to the British newspaper Express.
