If you’ve been told to grab avocado oil for high-heat cooking because it has a higher smoke point than olive oil, you’re not alone.
Over the past decade, “high smoke point” has become one of the most repeated marketing claims in the cooking oil aisle. But here’s the part most people don’t hear:
Smoke point is not the best measure of how healthy or stable an oil is when you cook with it.
Before you swap out your extra virgin olive oil, here’s what the science actually says.