You need to look at smoke point. Avocado oil for high temp frying is great, because its smoke point is between 480°F (if cold pressed) to 520°F.
That means if you're frying at 400°F or below, avocado oil isn't breaking down and you're ingesting less carcinogens than you would using a different oil.
Light olive oil is cheaper and has a higher smoke point than extra virgin olive oil does. It also doesn't give that olive oil aftertaste to whatever you're frying.
If I'm cooking foods at higher temperatures, I usually use light olive oil or avocado oil.
Coconut oil has a lower smoke point of those so I use it mostly in baked goods that bake at 350°F and sometimes lightly spray it on air-popped popcorn (after it's done popping) so the salt sticks to it.
You need to look at smoke point. Avocado oil for high temp frying is great, because its smoke point is between 480°F (if cold pressed) to 520°F.
That means if you're frying at 400°F or below, avocado oil isn't breaking down and you're ingesting less carcinogens than you would using a different oil.
Light olive oil is cheaper and has a higher smoke point than extra virgin olive oil does. It also doesn't give that olive oil aftertaste to whatever you're frying.
If I'm cooking foods at higher temperatures, I usually use light olive oil or avocado oil.
Coconut oil has a lower smoke point of those so I use it mostly in baked goods that bake at 350°F and sometimes lightly spray it on air-popped popcorn (after it's done popping) so the salt sticks to it.