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The instruction video mentions using a high-temperature oil for searing steaks in a stainless steel pan. Can someone be more specific - is Extra Virgin Olive Oil good, or is there something else I should be using?
There is a Drill-down video attached to the lesson called "Smoking Points of Oils" that goes into more detail about this. There are also many discussions on this popular subject in the forum. Just type in either "oil", "olive oil" or even "grapeseed" and then click on the "discussion tab" and you will find them. Cheers!
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