[Pablo]

Use canola oil because it's versatile and affordable. Open all of the windows you can and run your attic fan if you have one and suck it up if you're wanting a good sear on those suckers indoors. There's pretty much no way around it if you're getting your cast iron up to blazing temps.

If I do a steak indoors I run my oven at 500 with the cast iron in it for about half an hour and then crank the burner on high before putting the steak in. Smoke city.