Its flavor is more neutral than olive oil, which makes it useful in some applications. Olive oil is my go-to oil for pretty much everything that's NOT deep frying (I blame my Mediterranean upbringing), but avocado works well when I need to deep fry (burned oil is an unpleasant ingredient), or if I don't necessarily want the flavor that olive oil imparts on the food. So, useful for Asian cuisine, I suppose--although they might tell you to go for sesame oil if you're the kind who uses your wok more than once a week.
I do recommend trying to re-use the stuff if you're planning to deep fry, though, as avocado oil is pricey compared to olive and vegetable oil. Even at Costco the stuff runs like $15/liter. Let it cool and strain it to get any food particles that are floating in it, and you should be able to use the oil at least once more before tossing it.
I do recommend trying to re-use the stuff if you're planning to deep fry, though, as avocado oil is pricey compared to olive and vegetable oil. Even at Costco the stuff runs like $15/liter. Let it cool and strain it to get any food particles that are floating in it, and you should be able to use the oil at least once more before tossing it.