Part 5/7:
When considering cooking methods, both olive and avocado oils are not the most stable options for high-heat cooking due to their higher peroxidation indexes compared to fats like butter, ghee, and tallow. The article warns against confusing smoke points with stability, emphasizing that butter and tallow remain superior choices for frying or high-heat cooking.
In contrast, oils with a high polyunsaturated fat content, such as seed oils, should be avoided entirely.