"Several good studies have confirmed the stability of extra virgin olive oil during cooking."

 
These conditions would almost never happen in home cooking so the fact that extra virgin olive oil stands up consistently well in these tests really does confirm the safety of using the oil at home. The same is not true of oils high in polyunsaturated fats such as sunflower or generic ‘vegetable’ oil.
 
Plus we have studies showing that when we cook veggies in extra virgin olive oil, the overall level of antioxidants and other beneficial compounds rises significantly. So we get a double whammy benefit of the good fats present and a greater availability of protective compounds. 
 
Conclusion
 Today, it’s widely understood that it’s healthiest to cook with unprocessed, antioxidant-rich fats like EVOO—even at high heat. (The ancient Greeks knew this all along.) 

Not only will EVOO infuse your favorite dishes with vibrant taste and silky texture—it’ll also protect against heart disease, inflammation, and high blood pressure. 

What we're cooking with
When cooking with quality EVOO, it's important to use high quality cookware as well. BACI Kitchen recommends using cast iron, copper and carbon steel pans. Carbon steel pans contain 99% carbon steel and 1% iron and has a harder, yet lighter and smoother, surface than a cast iron pan, which is why most chefs prefer carbon steel cookware in busy kitchens.