Every single recipe nowadays calls for avocado oil, but I see no advantages compared with virgin olive oil for salads or sunflower oil for cooking, and that's even if the avocado oil isn't 1) rancid or 2) soybean oil wearing a hat and moustache. Plus, aren't avocados notoriously water intensive and bad for the environment? Save them for eating, I say.

  • AlicePraxis [any]7•4 months ago

    Avocado oil can withstand higher heat than most other oils. Refined avocado oil has a smoke point of 270°C, compared to extra virgin olive oil which smokes at only 190°C. So it's good to use in anything that you cook at very high temps but for a lot of recipes it probably doesn't matter.

  • iridaniotter [she/her, they/them]5•4 months ago

    Manufactured fad diet #221 shrug-outta-hecks

    All flavorless oils taste the same to meshocked-pikachu

    Edit: if you're micromanaging your various fat intakes then it matters I guess

  • LibsEatPoop [any]4•4 months ago

    I’m waiting for my avocado oil to finish, then I’m just getting sunflower oil. I got it for “health”.

  • @Maulwurst2•4 months ago

    I would assume the oil is made from the seed which is probably a waste product anyways if you’re making processed avocado products