In article om>,
Dee Dee > wrote:

> On Jun 17, 2:03 pm, Omelet > wrote:
>
> > > I've had grape seed oil in my refrigerator for that "special use that
> > > calls for it" and since I bought it, that specialty has never come
> > > up.
> >
> > Steaksteaksteaksteaksteak! ;-D
> > It has a nice clean flavor and a higher smoke point than Olive oil so
> > you can really get a good sear.
>
> > It's nice to be able to really do a steak right in the skillet without
> > smoking up the house.
> >
> > It's also very nice as a salad oil.
> > --
> > Peace, Om
>
> Thanks, Om.
> When you do a steak in the house (DH will cook in a Lodge solid bottom
> skillet.) I've been trying to get him to get a Lodge with the raised
> marks for searing. (He's not going for it) But I've been wondering
> about how much oil would be necessary in that kind of a grilling cast
> iron skillet vs. a solid bottom cast iron skillet. Got any opinions/
> view point?
>
> Dee Dee

I've never used a grill pan, but I think Kili has. ;-)
We can ping her?

When I want sear marks, I use my Hamilton grill and that requires no oil
at all.
--
Peace, Om

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