Oh, interesting! I haven’t looked at the numbers for many years (like, probably 15-20 at this point), back when there wasn’t this new “high heat” alternative. I don’t know what they do differently to make vegetable oils able to withstand higher temperatures, but you’re right: a lot of them can surpass plain old peanut oil at this point. I even use them, so there’s no excuse for me not realizing I could cut my shelf of oil options down by one, since peanut oil is a strong enough taste that it generally isn’t used for anything other than sauteing in a wok.
That’s my TIL for today…thanks.
As for avocado oil, I have some. It says 500º, not 520º, FWIW. Can’t remember where I bought it, but Costco is likely, considering the size of the bottle.
