re: What oils for browning meat

The concern about seed oil isn't completely BS. The 1st pressing just squeezes the oil out. After that heated hydrocarbon solvents extract what's left in the mash. Then the oil is separated from the solvent EXCEPT maybe for a tiny residual fraction well below a "dangerous level"...says the Gov. There isn't anyway for the consumer to know which or what blend they are buying unless it's specifically "1st pressing". The lower the price the more likely it is to be chemically extracted.

As to browning meat, tallow and ghee have the highest smoking point and do the best job. Let a thick-walled pan get right to the smoking point then lay the meat down. Turn heat down slightly if smoking continues.