Hello, I'm an expert in culinary arts with a focus on kitchen safety and techniques. When it comes to cooking, using oil in an oven can be a common practice, but it's important to consider the type of oil and the conditions under which it's used.

Firstly, not all oils are created equal. Some oils have a low smoke point and can break down when heated, potentially producing harmful fumes or even starting a fire. For example, extra virgin olive oil has a lower smoke point and is not recommended for high-heat cooking methods like broiling or baking in an oven. On the other hand, oils with a high smoke point, such as canola oil, safflower oil, and vegetable oil, are more suitable for oven use.

Secondly, when using oil in an oven, it's crucial to control the temperature. If the temperature is too high, the oil can smoke and potentially create a fire hazard. Always follow the manufacturer's guidelines for your specific oven and the cooking instructions for the recipe you are following.

Lastly, it's important to be aware of the placement of the oil in the oven. If you're using oil as a cooking medium, such as in a pan or a baking dish, ensure that it's evenly distributed and that the container is oven-safe.

In summary, while it's possible to use oil in an oven, it's essential to choose the right type of oil, control the temperature, and be mindful of the oil's placement to ensure a safe and successful cooking experience.

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So as a general rule, cooking over high heat with olive oil is bad news. ... If you try to sear with olive oil, the oil will smoke before it gets hot enough to sear the food. Or, if you roast olive oil-coated vegetables at 425��F, the oil will burn in the oven.read more >>