The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
smoke point has nothing to do with how stable an oil is in the pan a lot of us have been misled into thinking that some seed oils or refined oils are okay to use in a pan to heat because they have a higher smoke point this is bollocks this is baloney b o l o GNA baloney smoke point means nothing when it comes to the stability of an oil in a pan
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Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
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a lot of people think that smoke point of an oil is an indication of the oil's damage and if it's a higher smoke point it's okay to cook with it this is false this is pretty much false what you care about when you're cooking with an oil is the peroxidation index the likelihood the propensity of that oil to oxidize to become rancid and damaged
smoke point is not an indication of how safe it is to cook with an oil from an oxidation standpoint what you are looking for is the peroxidation index of an oil
more saturated an oil is the lower the peroxidation index of that oil is going to be and the safer it is going to be to cook with
when choosing a cooking oil you should go by the peroxidation index not the smoke point