Hi loves! I decided to blog today concerning cooking oils.There are tons of oils out on the market, and you want to make sure you’re using the best. Different oils have different uses. I’ve gotten several questions regarding the oils that I use when cooking, baking, sauteing, etc. So today, I’m here to answer. My main concern when I’m cooking is quite simple. Here’s a few things that I look for.

  1. Healthy- Is the oil that you use healthy?
  2. Heat levels- If I’m frying, can the oil sustain high levels of smoke points?
  3.  What purpose am I using my oil for & how does it taste etc.?  Does it matter?

In my personal opinion and daily activity usage, I prefer to use Avocado/Grapeseed Oil. Why? Both oils are healthy. And both can sustain very high levels of smoke points when cooking/frying. They both serve multi-purpose functions for what I need in the kitchen. My third choice would be EVOO (extra virgin olive oil). Which I do keep in my pantry as well (and is healthy). The downside of EVOO is heat tolerance. It’s an absolute nightmare when frying with a higher level of heat. Trust me. I’ve tested that theory! Several times. But EVOO is AMAZING in salads, homemade salad dressings, sauteing veggies, etc. It really depends on your purpose.  On a daily basis, I opt for Avocado and Grapeseed Oil. Now, if I were to recommend 3 more to my list, they would be Sesame/Coconut/Canola Oil. At the end of the day, the decision is totally up to you. So, here’s why Avocado/Grapeseed are my staples.

-Avocado oil is derived from the flesh of pressed avocados, has a mild flavor and high smoke point so it’s perfect for almost any cooking use in the kitchen. Avocado oil has one of the highest levels of healthy fats of all oils, and it’s also low in polyunsaturated fats.

-Grapeseed oil is flavorless & it adds fat. Try it in baked foods. It also has a high smoke point for searing, grilling,and sauteing foods that are flavorful on their own. Grapeseed oil also works good for raw applications, such as salad dressing or mayo.

-EVOO is cold pressed. Cold pressed indicates that the olives never exceed a certain temp during the pressing process, which ensures maximum quality. It’s been linked to the Mediterranean Diet that it helps with weight loss, reduction in disease risk, plus a boost in longevity. It has a relatively low smoke point, so it’s best for sauteing over medium heat or roasting below those temps.

I hope this answers some basic questions. As always, until next time. Happy Cooking!



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