Well, I think it's worth a try soz. I'm sure it'll taste good.
High heat would cause the oil to smoke.
High heat is the secret really. Locks in the juices.
I don't use cast iron often at all...just for steaks, which is def NOT an everyday item.
Oh, I've also poured corn bread mix in a cast iron skillet, like making a, what is it called, a fitatta? In that you let it get cooked, then flip once.
It really is worth the investment to get one. They're not expensive, last forever, and are a source of iron in your diet.
Remember though, you have to season the skillet before ever using it. The first skillet I bought when I was young and dumb, and didn't season it right....food never cooked right in it ever after..
This one, I bought at Walmart....it was already seasoned, properly, and it made a BIG difference. You pretty much need only one in your lifetime.
Also, of course, you can't clean it in a sink full of water, it'll rust. I use coarse kosher salt to clean, with a little water to make a paste. After rinsing you put back on the stove under fire to dry, then wipe a paper towel with oil on it to keep it coated.
I like cleaning it, I feel like a pioneer woman