I heated a stainless steel pan, added coconut oil (virgin/unrefined) and immediately my kitchen filled with smoke.
I suppose my pan was too hot or the oil had too low of a smoke point.
Since I'm on the paleo diet, I strictly avoid refined & omega 6 polyunsaturated oils.
If I need a higher smoke point oil, I suppose I could try refined coconut oil, or olive oil shouldn't be too bad.
I have a gas range.
How hot should the pan be? (High, Medium/high, Medium)?
My objective was to sear the outside of the salmon before putting it in the oven to cook the rest of the way.
Any suggestions would be very much appreciated.
PS: Please confirm I'm supposed to add oil to the already hot pan and not add oil to the cold pan and then heat.