How To Reduce Smoke When Cooking With Cast Iron

posted 10 years ago

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Cast fe cooking the bane of many a chef. The play a joke on to cooking with cast atomic number 26 is have the pan heated before you offset. The cast iron pans were unremarkably on a wood stove at the back at all times and when y'all wanted to cook you brought it forward to a hot spot. The heat examination is done with a drop of water when the water dances information technology is hot enough.

Something most people are non aware of is its the estrus  that prevents sticking not the gobs of grease thats used. The searing prevents sticking the oil is only used to spread the heat evenly.

Eggs are simple as well just lightly table salt the pan add a bit of butter and drop in the eggs the table salt props upwards the egg until it starts to cook and seal by that fourth dimension the salt desolves and yous take full contact.

Scrambled eggs no problem only add together the eggs and immediatly start gathering the egg mixture to the eye of the panstart at the outside edge and pull the cooked egg to the center and uncooked will run in and fill the void left do this all effectually the pan and in about 2 mins your eggs are done.

People prefer the polished pans to the pebbled ones thinking the polished volition work meliorate the pebble is there to human activity as the salt would and the pebbles volition go abroad later many steel wool washings.

The magical seasoning of the pan is more of a folk tale than a practical solution and oil added and broiled on at different hush-hush temperatures is merely a temporary glazing Cast iron is crude but not porious. So whatever seasoning is a waste matter of fourth dimension and only temporary although some swear by it.

Cleaning the pan... gasp try soap and water with steel wool or an sos pad works just fine. Save it for the concluding clean information technology dry out it and place it back on the stove. Soak it and you become a rust bucket.

When cooking meat do the estrus test add oil and throw in a steak don't put oil in a cold pan and expect for it to fume and then add the meat if the oil starts smoking your breaking it down and information technology will human activity as a mucilage rather than a heat evening agent.

Butter or oil whats best? Butter is a norther european thought and olive oil is a southern thought. (No olive trees in England) Butter adds more flavor olive oil cooks at higher temps. I personally utilise a few drops of olive oil and a pat of butter together. Or you can clairify the butter by melting it and skimming the solids off thats what burns in the butter the milk solids.

If your using an electric range NEVER utilise high the only thing you use high temp for is boiling water. Yous fry on the fry setting or 3/four of max oestrus. Never fry steaks out of the freazer or refridgerator allow them to come to room temperature first. The pan is hot stays hot and cooks fast if y'all utilise cold meats the exterior volition be done merely the inside volition be cold. In a pinch only nuke the meat for a minute or so to warm information technology up.

And a concluding discussion nearly the heat test that drib of water should not wink to steam or sizzle the puppy sould dance around the pan similar a witch on PCB's.

Source: https://permies.com/t/6838/kitchen/Cast-Iron-cooking-smoke

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