Quote:
Originally Posted by DJ's left nut
That it tastes like crap. Olive oil doesn't. It seemed odd to put a heavy oil like Canola oil on your steak.
I didn't even give a thought to the smoke point until the next day. I just thought the cookbook was going cheap on me. Pretty much a brain cramp.
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Canola is a heavy oil?
Olive oil has its place, but not cooking steaks in cast iron. You want an oil that's neutral, like canola, that can handle the heat. Canola basically has no flavor as opposed to a fresh pressed olive oil. For some reason people are really confused about olive oil. You can cook in olive oil (which is refined to the hilt), but its smoke point is low. The other end of the range (Extra Virgin Olive Oil) is rarely used in cooking. It's more of a finishing oil.