Question about cast iron steak/smoke alarm | TigerDroppings.com

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Buckeye06
Ohio State Fan
Member since Dec 2007
7966 posts

Question about cast iron steak/smoke alarm


Set my smoke alarm off for the 2nd time in the past few weeks while making my steak in the cast iron

How can I avoid this problem?








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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70295 posts
 Online 

re: Question about cast iron steak/smoke alarm


take the smoke alarm off the wall/ceiling and put it in a cupboard.





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Buckeye06
Ohio State Fan
Member since Dec 2007
7966 posts

re: Question about cast iron steak/smoke alarm


quote:

take the smoke alarm off the wall/ceiling and put it in a cupboard.


Haha of course that's an easy solution; is that what everyone does?






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Degas
21874693 posts
Member since Jul 2010
6552 posts

re: Question about cast iron steak/smoke alarm


LINK





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FalseProphet
LSU Fan
Funroe
Member since Dec 2011
5572 posts
 Online 

re: Question about cast iron steak/smoke alarm


Cook outside or get a better hood.





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Tigerpaw123
USA Fan
P'ville
Member since Mar 2007
9075 posts

re: Question about cast iron steak/smoke alarm


What kind of oil are you using?

Butter and olive oil both have relatively low smoke points which could be you problem, if you use oil use peanut, or better yet go with no oil, dry your meat with a paper towel and put in a dry skillet, very little smoke and it will release with a nice crust






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vuvuzela
USA Fan
Member since Jun 2010
4802 posts
 Online 

re: Question about cast iron steak/smoke alarm


I have the same problem, I have put scotch tape over the smoke alarm when cooking the steak and then I make sure to take it off afterwards.


This post was edited on 5/12 at 8:23 pm


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BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
12205 posts
 Online 

re: Question about cast iron steak/smoke alarm


quote:

Haha of course that's an easy solution; is that what everyone does?


That's what I do.






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DoctorTechnical
LSU Fan
Baton Rouge
Member since Jul 2009
1145 posts
 Online 

re: Question about cast iron steak/smoke alarm


Kitchen opens out to the front porch, so I simply park one of these bad-boys in the doorway. Smoke-B-Gone.







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greenwave
USA Fan
Huntsville, AL
Member since Oct 2011
1458 posts

re: Question about cast iron steak/smoke alarm


Happens to me as well. I just turn it off





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Degas
21874693 posts
Member since Jul 2010
6552 posts

re: Question about cast iron steak/smoke alarm


quote:

Cook outside or get a better hood.
Don't you be makin' fun of my Darla.






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AutoYes_Clown
USA Fan
Baton Rouge, LA
Member since Oct 2012
1732 posts

re: Question about cast iron steak/smoke alarm


I replied to this in the other thread.

Does anyone use a thermometer (infrared or fry) on their pans before use?






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Mr Fusion
LSU Fan
Laffy
Member since Dec 2010
6525 posts

re: Question about cast iron steak/smoke alarm


I cinch a Crown Royal bag around it to filter out smoke.





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Lester Earl
LSU Fan
#buganation
Member since Nov 2003
182645 posts

re: Question about cast iron steak/smoke alarm


if your iron is hot enough, it will smoke regardless of oil or no oil





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Matisyeezy
Duke Fan
End of the bar, Drunk
Member since Feb 2012
7556 posts

re: Question about cast iron steak/smoke alarm


Like Lester said, it's gonna smoke. You can't really help that. Different oils have different smoke points, though, and even at those high heats I notice a difference in the AMOUNT of smoke. I live in an apartment at the moment, and if I use an oil with a low smoke point like olive oil I can see a haze in the air for the next 24 hours or so. Peanut oil and its higher smoke point makes a marked difference. With the exception of unusual circumstances, I only use peanut oil for that reason.





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KosmoCramer
Ohio State Fan
Member since Dec 2007
43763 posts

re: Question about cast iron steak/smoke alarm


225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined
300's
320 F: Corn Oil, Unrefined
: High-Oleic Sunflower Oil,
Unrefined
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
: Walnut Oil, Unrefined

325 F: Shortening, Emulsified
Vegetable†

330 F: Hemp Seed Oil¥¥

350 F: Butter (Good Eats)
: Canola Oil, Semi-Refined
: Coconut Oil†
: Sesame Oil, Unrefined
: Soy Oil, Semi-Refined
356-370 F: Vegetable Shortening
361-401 F: Lard
375 F: Olive Oil (Good Eats)
389 F: Macadamia Nut Oil††
400's
400 F: Canola Oil, Refined
: Walnut Oil, Semi-Refined
406 F: Olive Oil, Extra Virgin*
410 F: Corn Oil (Good Eats)
: Sesame Oil**
420 F: Cottonseed Oil†
: Grapeseed Oil¥
: Olive Oil, Virgin**
430 F: Almond Oil***
: Hazelnut Oil***
435 F: Canola Oil (Good Eats)
438 F: Olive Oil*
: Rapeseed Oil***
440 F: Peanut Oil†
: Sunflower Oil†
450 F: Corn Oil, Refined
: High-Oleic Sunflower Oil,
Refined
: Peanut Oil, Refined
(Good Eats)
: Safflower Oil, Ref.
(Good Eats)
: Sesame Oil, Semi-Refined
: Soy Oil, Refined
: Sunflower Oil, Semi-Refined
460 F: Olive Pomace Oil**
468 F: Olive Oil, Extra Light*
485 F: Grapeseed Oil**
495 F: Soy Bean Oil†
500's
510 F: Safflower Oil†
520 F: Avocado Oil, Refined






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Tigerpaw123
USA Fan
P'ville
Member since Mar 2007
9075 posts

re: Question about cast iron steak/smoke alarm


quote:

if your iron is hot enough, it will smoke regardless of oil or no oil


correct, and as I said you will have considerably less smoke with no oil, likewise less smoke with a filet vs ribeye or strip






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Buckeye06
Ohio State Fan
Member since Dec 2007
7966 posts

re: Question about cast iron steak/smoke alarm


Thanks guys







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TigerstuckinMS
LSU Fan
Member since Nov 2005
4964 posts

re: Question about cast iron steak/smoke alarm


Take the thing off of the wall. I learned that this is the best course of action when cooking exactly as you did set off my smoke alarms. Of course, I was living in an apartment complex at the time and my alarm going off set everyone else's off and called the fire department. After that, the alarm would come off of the wall any time there was danger of smoke while cooking.

Of course, this is pretty much precisely when you're at most danger of setting your place on fire, but we won't discuss that little wrinkle.






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