Why Avocado Oil Is So Great For Sautéing

Sautéing anything – greens, radishes, pea pods, or fennel – requires cooking oil. French for the word "jump," to sauté means to toss vegetables or pieces of meat into a hot pan that has been coated with oil (via The Spruce Eats) — but not so much oil that it drips off the fork.

To get that perfectly browned, nutty caramel flavor of an expertly sautéed dish, the right amount of ingredients must be added to a heated pan. Food is cooked quickly using this technique, as oil in a hot pan cooks fast.

Choosing the right kind of oil is key. Oil used to sauté dishes must be able to withstand temperatures of medium to high heat. While olive oil is most often the standard preference for at-home cooks, avocado oil is a healthy addition you might want to reach for the next time you turn on your stove's flame.

Time Magazine has ranked avocado oil as one of the healthiest cooking oils available, placing it on their list of top choices. With healthy, monounsaturated fats and a smoke point near 520 degrees Fahrenheit (or about 271 degrees Celcius), avocado oil can elevate sautéd meals and side dishes (per Bon Appétit). From sweet potatoes to crab cakes, avocado oil brings a smooth, buttery flavor to recipes. Thrive Cuisine describes the flavor of avocado oil as nutty and mild, a flavor profile that blends with anything from hearty vegetables to delicate fruits.

Avocado oil also offers tons of nutritional benefits. High in vitamin E, avocado oil can lower cholesterol levels, and oleic acid keeps this oil fresher for longer (via Farmers' Almanac). So whether you're following a diabetic-friendly diet or looking to serve up healthier mushrooms at the dinner table, avocado oil can make sautéed recipes easier to perfect and serve.