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I do it all the time... just takes finesse.
It seals and crisps at a lower temperature so you can fry in it at a lower temperature, get a seal on the outside of the food at a lower temp and still cook it thoroughly with no greasiness and added flavor and extra crispiness.
Try it, trust me.
(it may smoke a little, even at the lower temp, just make sure it is clear smoke, it is steam. Olive oil has water in it)
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