re: steak question: never cooked steak on cast iron skillet

quote:

---

So when searing in a hot arse pan, no one uses oil?

---

that's one of the benefits of a vat iron skillet, you don't need to use much, if any, fat in a properly prepared skillet.

plus as others have said, the smoke points for most oils is well under 550.

Smoke Points by Temperature

225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined :
Safflower Oil, Unrefined :
Sunflower Oil, Unrefined

300's
320 F: Corn Oil, Unrefined :
High-Oleic Sunflower Oil, Unrefined :
Olive Oil, Unrefined :
Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined :
Soy Oil, Unrefined :
Walnut Oil, Unrefined
325 F: Shortening, Emulsified Vegetable†
330 F: Hemp Seed Oil
¥350 F: Butter (Good Eats) :
Canola Oil, Semi-Refined :
Coconut Oil† :
Sesame Oil, Unrefined :
Soy Oil, Semi-Refined
356-370 F: Vegetable Shortening
361-401 F: Lard
375 F: Olive Oil (Good Eats)
389 F: Macadamia Nut Oil
400 F: Canola Oil, Refined :
Walnut Oil, Semi-Refined
406 F: Olive Oil, Extra Virgin*
410 F: Corn Oil (Good Eats) :
Sesame Oil**
420 F: Cottonseed Oil† :
Grapeseed Oil¥ :
Olive Oil, Virgin**
430 F: Almond Oil***
: Hazelnut Oil***
435 F: Canola Oil (Good Eats)
438 F: Olive Oil* : Rapeseed Oil***
440 F: Peanut Oil† : Sunflower Oil†
450 F: Corn Oil, Refined : High-Oleic Sunflower Oil, Refined : Peanut Oil, Refined (Good Eats) : Safflower Oil, Ref. (Good Eats) : Sesame Oil, Semi-Refined : Soy Oil, Refined : Sunflower Oil, Semi-Refined
460 F: Olive Pomace Oil**
468 F: Olive Oil, Extra Light*
485 F: Grapeseed Oil**
495 F: Soy Bean Oil†
510 F: Safflower Oil†
520 F: Avocado Oil, Refined