oil smoke point question
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?
"I've read that it's bad to heat oil past its smoke point."
Yes. Bad for several reasons.
"Will I be OK when the skillet goes under the broiler, which will be at 500 degrees according to the dial on my oven?"
A couple of minute is fine.
"If the oven temperature is set to 500 degrees, does that necessarily mean that everything in the oven will also reach 500 degrees?"
Of course not. For one, your frittata won't be 500 degree, right?
Thanks for the replies. Here is a related question:
I'm looking at recipes for blackened fish. Apparently the key is to coat the fish in melted butter before searing it over high heat. Is this bad, given the very low smoke point of butter? Would it work equally well to use an oil with a very high smoke point?
You could do it with a refined oil that has a high smoke point but it wouldn't taste the same. My rule is don't be afraid of food, pans and cooking. One step outside your door will expose you do lots of radiation that in large quantities will kill you. But please go outside and enjoy life. It's too short and you don't want to spend it worrying about the little things that will make little difference.