Oil for searing and then transferring same pan to 400 degree oven.
I like to sear chicken breasts in a cast iron and then transfer to the oven to finish cooking. Right now I'm using Atlas Extra Virgin Cold Pressed or generic Avacado Oil but I just feel like I'm burning the shit out of the oil.
What should I be using? There's millions of options and most of them aren't what they say they are. Anything I can order off amazon?