Whenever I teach cooking classes around New York, one of the questions I get asked most frequently by students is about healthy cooking oils to use. A question which used to be pretty tough to answer.
In Chinese cooking, the most common oils to use are peanut and canola; the wok is the most common cooking vessel, and to stir-fry with it you need oils that are good for very high temperatures. While I don't think peanut and canola oil are bad for you in moderate amounts, many commercial brands are chemically processed. Plus, rapeseed (used to make canola oil) is often sprayed with pesticides, so you'd need to look for organic, expeller-presssed canola oil.
Olive oil is okay for medium-heat cooking, but often Chinese cooking requires higher heat. Toasted sesame oil, which has a very low smoke point, should only be used in sauces or added towards the end of cooking, not as the main cooking oil.
So for many months I've been on the quest to find a neutral-tasting cooking oil that would be good high-heat cooking. Earlier in the summer I came across Chosen Food's avocado oil, a cold-pressed and naturally refined oil made from Mexican Hass avocados that has a smoke point of 500 degrees, higher than that of either peanut or canola. I had to give it a try, and Chosen Foods and I decided to partner together on a post.Read More