Smoking Hot Cast Iron Skillet
Hey folks,
I need some advice. I love cooking with my cast iron skillet, but whenever I use it for high heat applications (like cooking a burger) it generates a great deal of smoke. Any ideas on what I might be able to do to cut back on the amount of smoke my skillet creates?
Thanks,
-Jesse
Have you seasoned the Skillet with a even cost of Canola oil or even better use Crisco shortening.
Also you may just have the flame to high? it will all burn if to hot!
Let's us know?
Laurence
www.rhinoknives.com/
Open the windows, turn on the vent if you have one, and be ready to turn off the smoke alarm.
Its the fat. Stick the pan in the oven for a few hours. This will burn on the fat into the existing patina
+1 Even if the pan is seasoned, it will smoke. There is still a minute amount of oil/fat/grease on the pan.Originally Posted by FryBoy
Michael
This might seem a little trite, but if you're getting a lot of smoke, then you've heated your fat beyond its smoke point. That's generally not a good thing. Its considered pretty unhealthful -- something about free radicals. Consider turning the heat back a bit.
I have read of some seasoning techniques that involve heating a trace film of oil (especially flax seed oil) a little past the smoke point to form a seasoning coat.
You're going to get a lot of smoke when you throw the meat in the pan, and if you don't, the pan's not hot enough. The purpose of cast iron, IMHO, is to sear and form a crust on the meat, and that takes a lot of heat to do it right. Otherwise, you might as well use stainless.
As for the health risks of such cooking, they exist with the grill, too. I once read an article about some researchers who had concluded that steaks grilled over a charcoal fire were covered with carcinogens. It concluded by saying that the researchers had eaten the evidence!
You can't avoid all risk, and you'll go nuts if you try. Moderation is the better course.
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