Over the last several years I've been perfecting my roast chicken recipe, starting with Arthur Schwartz' Garlic and Paprika Rubbed Roast Chicken recipe.
The basic approach I now use involves transferring the chicken, coated in a mixture of spices and oil, to a cast-iron frying pan preheated in the oven to 450oF (230oC).
My question is regarding the oil, and which types would be appropriate.
What I am looking for is an oil with the following characteristics:
- Light, neutral, or no flavor
- High smoke point
- Low or no omega-6 fatty acids (which rules out peanut, soy, corn, and sunflower oils)
- Additionally, I am wondering if the choice of oil should be guided by the fact that I am using a cast iron pan?
I've looked at this list of cooking oil smoke points, and it seems the remaining choices are:
- Safflower oil
- Sesame oil
- Olive pomace oil
- Extra light olive oil
- Grapeseed oil
- Avocado oil
How can I decide which of these oils would be best?