TransComrade69 to food • 4 years ago*permanently deleted*trashexternal-linkmessage-square72 fedilinkarrow-up195file-textcross-posted to: chat
arrow-up190external-link*permanently deleted*trashTransComrade69 to food • 4 years agomessage-square72 Commentsfedilinkfile-textcross-posted to: chat
minus-squareVernetheJules [they/them]hexbear18·4 years agoSounds like you're overheating the pan or using an oil with a low smoke point. Olive oil is fine for low to medium heat but if you're searing or stir frying you might want to try canola oil. link
minus-square90u9y8gb9t86vytv97g [they/them]hexbear5·4 years agoIf they're talking about cast iron being smoky, they're comparing it to other pan material with likely the same oils. link
minus-squareVeegie2600 [none/use name]hexbear1·4 years agoCan the oil they use in the patina itself also smoke off during cooking? Im kinda worried about that link
Sounds like you're overheating the pan or using an oil with a low smoke point. Olive oil is fine for low to medium heat but if you're searing or stir frying you might want to try canola oil.
If they're talking about cast iron being smoky, they're comparing it to other pan material with likely the same oils.
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Can the oil they use in the patina itself also smoke off during cooking? Im kinda worried about that
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Sweet hell yeah