NEW YORK, NY - FEBRUARY 23:  Chef Bobby Flay attends Cookies For Kid's Hosts 3rd Annual Chefs For Kid's Cancer Benefit at Metropolitan West on February 23, 2016 in New York City.  (Photo by Paul Zimmerman/Getty Images)
Why Bobby Flay Uses Avocado Oil When Making Pasta Sauce
While speaking to Food & Wine, Bobby Flay recommended using avocado oil instead of olive oil as the base for pasta sauce, due to its neutral flavor and high smoke point.
The smoke point of an oil is the maximum temperature it reaches before burning and releasing foul-tasting free radicals. Avocado oil has one of the highest smoke points of all.
There's less chance of the oil burning when your pasta sauce is cooking for a long time. Another benefit avocado oil has over olive oil is that it has more uses.
Avocado oil is better suited for searing or roasting, since again, it's less likely to burn. Its flavor also makes it more versatile compared to the distinct taste of olive oil.
Avocado oil works well with all kinds of pasta sauces, including non-tomato sauces where olive oil might be distracting. This oil is also perfect for other sauces and vinaigrettes.