"Nonnymus" > wrote in message

> BOB wrote:
> > "Nick Cramer" wrote
> >
> > > I rub my steaks with EVOO and pat them with salt, fresh ground BP
> > > and garlic powder, then sear them in a very hot, dry, well
> > > seasoned CI frying pan (or grill them over the firebox on my NB).
> > >
> > > --
> > > Nick.
> >
> > Sometimes, I'll omit the EVOO. When using the cast iron, the fat
> > and/or EVOO helps to keep itseasoned.
> >
> > BOB
>
> I can't remember the numbers, but EVOO has a fairly low point at which
> the solids begin to burn and smoke. I frequently use it when cooking
> a steak on my IR grill, but have wondered if I might improve on the
> results a tad by switching to an oil with a higher smoke point, such
> as corn oil.
>

For you, I'd recommend 10-W-50 HD.

For anyone else, I'll stick with the EVOO idea.

BOB