Hi Chef,
Remembering that in one of your posts you had suggested that rice bran oil was your all time favorite to cook with, saving its high cost in a restaurant setting, I picked up a bottle last weekend and just used it to make a burger.
I dont remember seeing that much smoke coming out of the pan. I was using my trusty cast iron and put a light coating in the bottom after heating up the pan. It started smoking before I put the burger in and kept smoking till I turned the burner off.
Not sure why I had this problem as I haven't had this problem with canola, peanut or grape seed oils. Must have done something wrong as it is listed with a pretty high smoke point.
Any thoughts?