Food - Drink
Why You May Want To Reconsider Using Avocado Oil For Frying
By CLAIRE REDDEN
Many Americans love fried foods, but these foods also get a bad rap for their potentially negative impact on one's health, which is why many cooks seek out healthier oils for frying. Avocado oil has many of the health benefits of the fruit it comes from, making it tempting to use for all your oil needs, but it's actually a poor choice for frying.
Avocado oil has a smoke point of 480 degrees Fahrenheit, which makes it suitable for high-heat cooking, but only for brief periods of time. Deep-frying food takes a while, and when this oil is exposed to high heat for a prolonged amount of time, it loses its avocado flavor, and all the benefits of its high vitamin E content are also lost.
If your goal is to reap all the benefits that avocado oil has to offer, use it in "raw" applications like salad dressing, and use a cheaper, more versatile oil for frying foods. This way, you'll reap all of avocado oil's healthy fats, vitamin E, and powerful antioxidants that can improve your blood, brain, skin, eyes, and reproductive health.