When cooking potatoes in a cast iron skillet, it's essential to choose an oil with a high smoke point to prevent it from breaking down and producing unpleasant flavors. A high smoke point ensures that the oil can withstand the high temperatures needed for cooking potatoes effectively. Some good options include:
Canola oil: With a smoke point around 400°F (204°C), canola oil is a great choice for cooking potatoes in a cast iron skillet. It has a mild flavor that won't overpower the taste of the potatoes.
Vegetable oil: Similar to canola oil, vegetable oil typically has a smoke point around 400°F (204°C) and works well for frying or sautéing potatoes.
Corn oil: Corn oil also has a high smoke point, usually around 450°F (232°C), making it suitable for frying or roasting potatoes in a cast iron skillet.
Peanut oil: If you want to add a nutty flavor to your potatoes, peanut oil is an excellent choice. It has a smoke point around 450°F (232°C) and is commonly used in Asian and Southern cuisines for frying and roasting.
Grapeseed oil: Grapeseed oil has a high smoke point of around 420°F (216°C) and is a lighter option, making it suitable for cooking potatoes without overpowering their natural flavors.
Remember to avoid oils with low smoke points, such as olive oil or butter, as they may not be suitable for high-heat cooking and can result in a burnt or off-flavored dish. Also, remember that while cast iron is an excellent conductor of heat, it's essential to regulate the cooking temperature to avoid overheating the oil and the skillet, which can lead to smoke and potential damage to the seasoning of the cast iron.