Avocado: Monounsaturated, 520 SP
Extra Light Olive: Monounsaturated, 468 SP
Walnut: Monounsaturated, 400 SP
Macadamia: Monounsaturated, 390 SP
At first glance Avocado might be my first choice, but Extra Light Olive Oil is less expensive. I would like to cook with saturated fats but it appears to have a lower smoking point:
Ghee: 375-486 (depending on clarity)
I've seared with Coconut oil and it started smoking before I could get the meat seared properly. So, with your advice, what do you think I should get: Avocado, Extra light olive oil, or Palm oil? Anyone out there have experience with this and could you share what worked best for you?
I really want to get some good browning on a roast that I'm making, not wanting to cook the meet, just to sear it.