For the past few months, I've been cooking my eggs (egg whites) in a cast-iron skillet with a slight coating of Olive Oil to limit any sticking and for a slightly better taste.
Now, I've read older threads on here which some people have said that the Olive Oil can convert to trans fat if it gets hot enough prior to cooking...but then I've read others and some external information online that disputes this.
Basically, I pre-heat the skillet with a high flame for about a minute before cooking the eggs for a couple minutes. I'm assuming this is perfectly safe and I don't have anything to worry about? Obviously, I'm not an expert when it comes to cooking oils and how they break down...