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Reply to "Dummy-proof scallops"
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[quote=Anonymous]Sorry to hear that, OP. You want an oil that's good for high heat, and with light-to-no flavor. Grapeseed oil is ideal, but non-foodies are unlikely to have that around. I use high-heat canola oil, which can be found in most supermarkets. "Canola" is a fake engineered oil and not the best health-wise, but the high-heat version (it says so on the label) does do a good job with, well, high heat. I only use it for applications like this one; for general use I use olive oil. (Which smokes at high heat so you can't use it here.) [/quote]
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