Unlike its nutrient-rich, flaxseed and pumpkin-oil cousins, which, although nutrient-dense, do not stand up well to the heat of the kitchen, the avocado is made of tougher stuff. Its high smoke point — the temperature at which the oil starts to visibly smoke in the pan — means that it doesn’t break down unless you really gun your gas cooker, retaining nutrients and flavour without producing any unwanted compounds.