When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, temperature and duration, can you give example for several typical cases? (for example, vegetable oil, medium heat, 15 minutes, etc)
How does this affect the nutrition and energy calculation? For example if 50 grams of vegetable oil contains ~400 kcal, how much calories does some food cooked with that much oil has?