I find avocado oil is ideal for sheet pan recipes at higher temperatures. No smoking! It makes such a difference. I use it regardless of what the recipe calls for. If I want a bit of olive oil taste, I drizzle on a nice finishing oil right before serving. The flavor of olive oil is lost when used in the oven in a recipe like this anyway. ;o)
As per the ingredient list, oils that stand up to high heat - various sources suggest avocado, canola, peanut, safflower and sesame. The first four are relatively inexpensive and neutral in taste, so ok to use. But sesame oil is stronger in taste and usually more expensive - so don’t use that in great quantity for frying; rather, save it for garnishing or salads.
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The first four are relatively inexpensive and neutral in taste, so ok to use.
But sesame oil is stronger in taste and usually more expensive - so don’t use that in great quantity for frying; rather, save it for garnishing or salads.