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Hi all, I've had some better luck turning the heat down just a tad and trying a few different oils. Thanks for all the advice!

I imagine most are refined or the oil wouldn't look so clean/clear. Question is what process they use and how it affects the oil. This assume manufacturers would share that info with us, lol.

I always wonder about these charts. I have safflower oil but is it refined? Is it possible I'm not getting the hottest temp. possible before smoke? I guess I would need to measure the heat of the pan and compare to the chart. Some olive oils have high smoke points but this has never been my...

So I found that the safflower oil just barely starts to smoke when I have the temp at 7 out of 11. I tried cooking some chicken at both 6 and 7. I did get a nice crust after about 3 1/2 minutes. Not too much smoke. I'm cooking some thin steak tonight, so will see how this works out. Thanks all.

I sear various types of meat, but I think I've had a huge misunderstanding on how high the heat should be. I decided to experiment. I cleaned the pan and put it on the skillet with a couple of tbsp of Safflower oil in it. I turned the heat up one notch at a time and waited a few minutes watching...

I have been reading quite a bit about not exceeding the smoke point of the oil and all the negative effects that follow. However, this means reducing the heat. So, that's sort of where I've been stuck. Does anyone know how hot a pan can get? I realize this could vary quite a bit. Thanks.

Hi, I'm an amateur cook at best. I've read several sites the describe the best technique for searing meat, but I have yet to perfect it :( I'm using a stainless steel pan with an aluminum bottom I bought at Target. My oven isn't fancy either. It is a glass-top / flat type. I was using Olive...