/ck/ - Food & Cooking

Alright guys, what kind of oil do you use when using these things?
How do you get a good steak crust without overcooking it? Sous Vide works for me but takes time/ you have to sear the fat cap and that gets smoky as fuuuuuuuuck.
How do you use these without getting an INSANE housefull of smoke? I live somewhere very hot and opening windows is a real pain, and even then visibility is absolute shit.
>t. somehow got gifted an 8",a 10.5", AND a 12" for the same occasion. Some stuff has turned out alright, but I really don't want these pans to go to waste.
>seasoning with canola oil currently

>need to cook on it to make it nonstick
>everything sticks when you cook on it

hi new to this board is cast iron better?

>>11743256
cast iron wins again