Cast Iron Cookware (freeze, leftover, garden, salmon)

[Fontucky]

I simply pop out the alarm battery and open the kitchen windows.

[diva360]

Like opend said, use peanut oil unless you are allergic--the taste is negligible when compared to olive and other oils, so you won't be adding flavors to your food that you don't want. Safflower oil can really be your friend here, as can canola. Both are relatively neutral tasting, and they have high smoke temps. Depending on the cut of steak you are preparing, you can add a lot of flavor by making a compound butter to accompany it (just add a little pat on top). Some ideas you might riff off of include a lime/cilantro/ancho butter, a red wine reduction/carmelized onions/goat cheese butter, and a parsley/shallot/roasted garlic butter. These compound butters are super easy to mix up in a blender, and you can very easily come up with recipes to suit your and your guests' tastes.

I understand the urge to simply remove your smoke detector in this situation, but I think you'll ultimately get much better results if you use an oil with a higher smoking point. Good luck!

[antiquesmountainapache]

From what you've told us it sounds like a combination of the olive oil and a pan that isn't seasoned properly.

I am the cast iron skillet gal from the cornbread thread. I have one of these pans, also! They make beautiful grill marks.
My pan isn't as old as some of my regular skillets but it also has special meaning. The pan came from my parents' dime store and is a Lodge pan. For those who don't know, Lodge is a cast iron manufacturer in South Pittsburgh TN.

[gypsychic]

Here is a great site I found showing smoke points of various oils. Interestingly, extra light olive oil has a very high smoke point, just a bit less than grapeseed - didn't know that!

Oil Smoke Points: Ingredient and Cooking Information from Dr. Gourmet

[OpenD]

Originally Posted by gypsychic

Here is a great site I found showing smoke points of various oils. Interestingly, extra light olive oil has a very high smoke point, just a bit less than grapeseed - didn't know that!

Oil Smoke Points: Ingredient and Cooking Information from Dr. Gourmet

Sorry, no offense, but based on my own experience I find that chart deeply flawed. I would not trust it at all. He posts no sources, says that data comes from different places. It's unreliable.

The smoke point chart Bakeneko linked to in post #2 is from Spectrum Oils, a reputable manufacturer of high grade cooking oils, and they are experts on the subject. You can trust their info.

[Cdarocks]

extra light olive oil is a highly refined oil. I use grapeseed oil for high heat cooking.

[slackjaw]

Originally Posted by superseiyan

I use olive oil for my cooking too since I minimize my consumption of vegetable oils (canola, corn, vegetable, etc I don't cook with).

It's a dilemma because the pan cooks the meat well, but it's a huge battle to prepare the burgers because of the copious amount of smoke.

Ditch the oil, a well-seasoned cast-iron grill pan doesn't need it to prepare burgers.

[Ohiogirl81]

Originally Posted by superseiyan

I use olive oil for my cooking too

There's your problem right there. Use a different oil.

[HomersBoy]

I love the old vintage Griswold, Martin , BSR and Wagner cast iron cookware but really like the newer Lodge as well. If it's properly seasoned and cared for, it just as non stick and far more durable than anything you'll find on the market today. I own several skillets, griddles, and dutch ovens and I use them all.

[KristenDoan]

I love my cast irons!! My husband got me a couple of pans, Lodge brand, I think. After my grandma passed away I got all of her cast irons that came from her mother (my great grandma). My $400 stainless steel pans don't get used anymore. Everything cooks better in the cast iron!