When cooking a steak on a cast iron pan does anybody use butter instead of oil?

it depends on how well seasoned the pan is. if i do have to, i will use butter and oil. you get the butter flaver, but the oil keeps the butter from burning. you can do that in any pan.When cooking a steak on a cast iron pan does anybody use butter instead of oil?
You use what you like - go with the flavor profile that fits your mood and ENJOY!! Remember - it's only food. Have funWhen cooking a steak on a cast iron pan does anybody use butter instead of oil?
You should always ';season'; your cast iron with oil or lard, not butter. If your talking about each time you make a steak then no you do not need to use any oil or butters.
nope, always oil
I use butter, it gives a better taste, and you don't want to burn your steak, so, cooking on medium will keep the butter from burning.





Of course, make sure your skillet is seasoned, if it isn't, then here's what you do:





Coat your skillet in shortening, a thin layer, preheat your oven to about 300. Put your skillet in on a cookie sheet to keep the shortening from dripping and making a mess. Cut off the oven and let the skillet stay in overnight. When you get it out, wipe it down real good, but, don't use soap, you're making sure the shortening gets down in the metal to keep it from rusting and foods from sticking to it. You can use hot water and a dishrag if you need to, but, you shouldn't, really.
Neither.
I often use butter, but bacon grease makes it even better.
don;t use butter, use oil





reason: butter has milk solids that will burn at low tempertures(250 around)...The solids will burn so badly that it will affect you food( taste of burnt carbon). Oils have a higher smoking point( tempature in which it starts to burn) Olive oils has the lowest of the oils and vegetable has one of the highest, but there is a flavor exchange.





I recomend clarilfing the butter before used. it is a process that eliminates the solids and increase the smoke point of butter. ( tip the smoke point of clarified butter will not have a burnt taste but a nutty taste).
i always use butter and garlic powder or salt and after i flip it i put more butter on top of it