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oil smoke point question


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oil smoke point question

Citizen_Snips | Feb 19, 2012 10:30 PM

I'm pretty new to cooking anything outside of using a GFG, so I apologize if this is a dumb question. I'm looking a frittata recipe that starts with satueing in oil (it doesn't specify what kind of oil to use) at medium high heat in a cast iron skillet, and then placing the skillet under the broiler for a few minutes.

I've read that it's bad to heat oil past its smoke point. If I use extra light olive oil, which has a smoke point of 468 F according to this:


Will I be OK when the skillet goes under the broiler, which will be at 500 degrees according to the dial on my oven? If the oven temperature is set to 500 degrees, does that necessarily mean that everything in the oven will also reach 500 degrees?

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