Gradually add a few drops of safflower oil and whisk them in.

Heat a cast iron skillet until very hot, at least 10 minutes; add a thin layer of safflower oil.

Perhaps he meant the hydrogenated safflower oils.

In a frying pan over low heat, combine the safflower oil, onion and thyme.

Heat the safflower oil in a heavy skillet or enameled casserole large enough to hold the shanks in one layer.

It should be noted that conventional safflower oils have zero GLA.

This new, more physical quality was the result of de Kooning's novel use of safflower oil, water and benzine with the pigment.

Linseed oil will turn the deepest shade, while safflower oil will remain relatively light.

Generously grease 2 12-inch-by-18-inch baking sheets with the safflower oil.