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Cast Iron Searing

Larry_497496

I've been searing my steaks on a cast-iron pan and the results are good - except for the fact that the kitchen is completely filled with smoke after searing three steaks. Am I doing something wrong that is causing all the smoke?

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Comments

pd3ski_278514

Sounds about right to me!! That's gonna happen... sounds like you might need a vent or a camp stove out on the porch.

Edit... and welcome to the forum Larry!

JackL

Smoke is normal, like @pd3ski_278514 said open a door/window. Make sure you're using high-temp filtered oil—olive oil smokes at 300-350º, whereas neutral oil like vegetable oil has a smoking point at 400-450º.

pd3ski_278514

I use ghee but that's me.... as a side note I sure have been cleaning my hood filters a lot more after receiving Joule! ;-)

Larry_497496

Thanks for the suggestions, I'll try a different oil. I've got a vent, but it is pretty weak. May just have to fire up the charcoal grill instead. It just never looks so smokey when they sear stuff on TV or YouTube!

tshewman

Consider oiling the product and not the pan. This will reduce the oil outside the product smoking. Also, ensure the outside of your pan is seasoned and clean otherwise residue will smoke.

hairyotter_273859

Hi Larry, I've tried everything and have yet to find a way to reduce the smoke when I pan sear beef steaks. Chicken and pork it's not so bad but it's still fills the kitchen with smoke. I have a very strong stove vent. We're talking industrial strength. It can suck the air right out of your lungs. I open doors and windows and I still get lots of smoke in the house. I've tried different oils, dry pan, larger pan, smaller pan. I'm well aware of the different smoke points of different oils. But for the most part I still smoke out the house. Maybe I'm getting my pan too hot but seems like all the recipes say get your pan as hot as possible. Lately I've been searing outside on a grill. I'm kinda feeling that pd3ski has it right, it's just the nature of pan searing on high heat. Is it possible to have the pan too hot? My stove can get a pan hot, like surface of the sun hot so I don't really get the pan as hot as possible. I'm guessing I get the pan easily in the 500' f range most of the time maybe hotter.

hairyotter_273859

Is it possible to have the pan too hot?

hairyotter_273859

Is it possible to have the pan too hot? (For searing beef, dry pan)

When I sear outside on a grill I get the cast iron pan/griddle over 700'f, of course outside the smoke is not a problem.

tshewman

Pretty tough to have it too hot. The challenge is the efficient transfer of heat (oil and some suggest type of oil will also be critical). So the product is oiled and technically not a dry pan. Alternatively, heat the pan and add the oil. There will always be smoke, but ways to reduce it to a certain extent. The other thing to consider is hiring someone to hold a towel to wave at the smoke alarm. :-)

hairyotter_273859

Thanks for the info... come to think of it, my smoke detector has never alarmed. Not sure if that's good or bad.

Brandon_Byrd_40557

It might not be an option for you, but I always go outside to sear (either using the side-burner on my grill, or my portable induction hob). I have had ZERO ventilation in both of my recent kitchens, so I pretty much have to go outside if I'm going to sear with iron.

pd3ski_278514

See your picture above ;-)

That's about where I'm at with the darto searing unit!

FrankM_3301

You might also try using a lower temperature, and more fat in the pan. Then baste your steak (or other protein) with the fat while you are searing. This produces very good results without too much smoke.

hairyotter_273859

Hi Frank, that's great advice. I'm starting to think that using a lower temp might be the way to go. Keep it under smoke point. Then of course baste and make a pan sauce.

I don't think there is a vegetable based oil that has a smoke point above 500'F. Seems to make sense that if the pan is 100' over smoke point I'm going to have a smoke bomb in the kitchen.

I may have misunderstood when recipes say "get pan as hot as you can." Many stoves these days can get a pan way over flash point or even fire point regardless of the oil used. I'm lucky I have not burned the house down.

Danger Will Robinson danger.

pd3ski_278514

Even if you're below smoke point we've still got got water vapor combined with the fats going up in the air and circulating around coating everything unless vented. Just watch cooking bacon... one thing I do love to do! ;-).....

hairyotter_273859

Yep, that's why I have the worlds greatest house keeper. For the last ten years or so Eloisa has been terminally cleaning my entire house every Friday. It's like walking into a fancy hotel suite when she's done. She even takes my stove apart including the vents, cleans every nook and cranny. There ain't grease on any surface in my kitchen (well at least on Friday after she's done cleaning). I'd sell my soul to the devil to keep her happy.

Check it out, even the heat lamp is clean!

Wasn't it Neal Young that said a man needs a maid?

Matthew_Snyder_68770

Do you by chance have one of those microwave/vent combo things? We had one at our last house and at our current temp apartment, and near as I can tell the vent part really only turns electricity into noise.

andy.redley

I use ghee, avocado or grapeseed oil in my cast iron with little issue. All three of those have a pretty high smoke points. In the past I have also taken the cast iron outside and thrown it directly on my gas grill. That way the smoke is at least outside.