TransComrade69 to food • 4 years agoCast iron maintenance is so cathartic that I'm legit about to get rid of all my shitty ass non-stick pans and embrace the cast iron life.external-linkmessage-square76 fedilinkarrow-up195file-text
arrow-up190external-linkCast iron maintenance is so cathartic that I'm legit about to get rid of all my shitty ass non-stick pans and embrace the cast iron life.TransComrade69 to food • 4 years agomessage-square76 Commentsfedilinkfile-text
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