Nonnymus > wrote:
> 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).
> >>
> > Sometimes, I'll omit the EVOO. When using the cast iron, the fat
> > and/or EVOO helps to keep itseasoned.
> >
> 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.

Unrefined olive oil is listed as having a smoke point between 315 and 320
F, although I routinely use EVOO when deep fat frying at 375 to 390 F, with
no smoke. ;-/

For higher temps, the info I have is:

Up to 395F
Refined canola oil (smoke point is below 400 F)
Semirefined walnut oil (smoke point is below 400 F)

Up to 445
Refined corn oil (smoke point is below 450 F)
Refined peanut oil (smoke point is below 450 F)
Refined safflower oil (smoke point is below blow 450 F)
Semirefined sesame oil (smoke point is below 450 F)
Refined soy oil (smoke point is below blow 450 F)
Semirefined sunflower oil (smoke point is below 450 F)
Refined high-oleic sunflower oil (smoke point is below 450 F)

Up to 515F
Refined avocado oil (smoke point is below 520 F)

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~