does anyone have opinions on the proper temperature to saute? should i
saute right below an oil's smoke point? i have an infrared thermometer
to play around with this weekend and i thought i'd investigate what i
can do with various oils.

i've heard that one shouldn't saute with olive oil because its smoke
point is actually below the temperature required for a proper saute.
i'm going to play with grapeseed and corn oils.

Josh