I use it but not very often. I always use it when pan searing scallops or Ahi tuna steaks because of its high smoke point.

I don't care for it. Personal choice. I use safflower oil for frying, but I rarely fry. It's not so viscous, and doesn't change the flavor of the food. It has a very high amoke point. It's expensive, however, and finding the big glass bottles can take some doing, because of that.

No. I simplified my basic oils 7-8 years ago after the UCDavis studies. Avocado oil has a higher smoke point at 520ºF. I never fry but even a medium heat cast iron can get up their in temp. A mild evoo is my other. Always the same brands that were tested as pure. Third is a small toasted sesame oil i keep in the fridge.

No need for an oil that is heat and chemically treated. Even expellier pressed i avoid.

I do sometimes have a Greek, Spanish, Italian, if i trust the source. A rich first cold press finishing ev olive oil.

-sleeve

I use it. It's difficult to find avocado oil here that is not in a plastic container. I avoid plastics as much as possible. The grape seed oil I use is in a metal can, La Tourangelle.

I've used grape seed oil a lot in the past, and it was my favorite oil for frying until I started using avocado oil.

If I cannot find avocado oil, I will still buy grape seed oil, which is significantly cheaper than avocado oil. Neither oil adds flavor to foods, which is why I like them.

^^^Funny, I switched from grapeseed to avocado due to cost. I don't think I'd notice an actual difference in cooking.

I use grapeseed or peanut oil for my wokking.

We have a lot of it here and it's inexpensive. You can imagine why. It's very neutral. You must have a lot in California, no?

We also grow vast amounts of avocadoes and olives. There are artisanal California versions of both oils, mostly olive, as well as national brands and imports. Same for California grapeseed oil, except those are less likely to be in the grocery stores than the big brands. It doesn't have a lot of market penetration. The big sizes, big national brands, like for small restauants or big families, are mostly corn, soybean or canola, or ”vegetable” oil, which is whatever was the cheapest when packed (though the ingredients list will say), and may have stabilizers and anti-foaming additives (ick). Lots and lots of olive oil.

Where I shop, Safflower oil is the least represented—one or two brands—and (surprisingly) least expensive compared to avocado which is highest (it was the other way around a couple of years ago), and the ”good” grapeseed oil. The quality but run of the mill brand of grapeseed oil is by far the cheapest. This tells me safflower is out of vogue, and artisanal grapeseed oil hasn't caught on, but avocado oil is becoming more popular.

I quite like peanut oil for the splash in the wok. Avocado oil is the more expensive one here with grapeseed oil about the same as a better olive oil.