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Started By
Message
Question about cast iron steak/smoke alarm
Posted on 5/12/13 at 6:22 pm
Posted on 5/12/13 at 6:22 pm
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?
How can I avoid this problem?
7
Posted on 5/12/13 at 6:23 pm to Buckeye06
take the smoke alarm off the wall/ceiling and put it in a cupboard.
Posted on 5/12/13 at 6:23 pm to Rohan2Reed
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?
Posted on 5/12/13 at 6:24 pm to Buckeye06
Posted on 5/12/13 at 6:25 pm to Buckeye06
Cook outside or get a better hood.
Posted on 5/12/13 at 8:06 pm to Buckeye06
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
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
Posted on 5/12/13 at 8:21 pm to Buckeye06
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 5/12/13 at 8:23 pm
Posted on 5/12/13 at 8:37 pm to Buckeye06
quote:
Haha of course that's an easy solution; is that what everyone does?
That's what I do.
Posted on 5/12/13 at 9:06 pm to Buckeye06
Kitchen opens out to the front porch, so I simply park one of these bad-boys in the doorway. Smoke-B-Gone.
Posted on 5/12/13 at 9:40 pm to DoctorTechnical
Happens to me as well. I just turn it off
Posted on 5/12/13 at 9:45 pm to FalseProphet
quote:Don't you be makin' fun of my Darla.
Cook outside or get a better hood.
Posted on 5/12/13 at 9:59 pm to Degas
I replied to this in the other thread.
Does anyone use a thermometer (infrared or fry) on their pans before use?
Does anyone use a thermometer (infrared or fry) on their pans before use?
Posted on 5/12/13 at 9:59 pm to Buckeye06
I cinch a Crown Royal bag around it to filter out smoke.
Posted on 5/12/13 at 10:02 pm to Tigerpaw123
if your iron is hot enough, it will smoke regardless of oil or no oil
Posted on 5/13/13 at 12:31 am to Lester Earl
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.
Posted on 5/13/13 at 12:36 am to Matisyeezy
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
: 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
Posted on 5/13/13 at 9:04 am to Lester Earl
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
Posted on 5/13/13 at 4:42 pm to Tigerpaw123
Thanks guys 
Posted on 5/13/13 at 5:31 pm to Buckeye06
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.
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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