Avacado oil anone?

I use it for all my Indian cooking -- high heat saute, frying etc. No difference in taste and no weight gain issues. As far as I know, the fatty acids in avocado oil are good for health. I have never heard about too much being bad. The composition of fatty acids in avocado oil is quite different from fat profile of raw avocado. Maybe that is what is confusing you?

 

Hi Laks,

No special reason. I just needed an oil for the higher temps like for tempering or shallow frying. I use a combination of olive for low temps and avocado for the high temps. For you looks like that high temp need is served by coconut + sesame. But somehow I never got into using either of those oils for cooking purpose.

 

The main benefit of avocado oil is that it has a very high smoke point (around 500 degrees ) . Cooking with oils at temperatures above their set smoke point can create trans fats – a leading contributor to heart disease, cancer and other chronic health conditions. So use avocado oil for cooking processes that require very high heating.also, it is high in monounsaturated fats (good fats).
Other than that just for drizzling over a salad i would choose extra virgin olive oil instead. So avocado oil is better for high heating cooking processes but other oils are more beneficial when high heating is not required. Also, i think that we need to look for the cold pressed variety of the oil as they are beneficial.

 

I guess it is probably in the hand of the cook and how high a flame is kept during the cooking but I get a rancid bitter after taste if I use EVOO for tadka or say frying up an egg. I really didnt want to be worrying about flame height /exceeding smoke point and all that instead of focusing on the actual cooking while cooking so I switched to avocado. Coconut, I only use for my head. I only use the EVOO for salads. It is not meant for our Indian style dishes, I feel, at least not the way I cook. BTW use the Organic EVOO from Costco.