I find that controlling smoke with cast iron is about quickly reducing the heat once the pan comes up to temp and mopping up any extra fat that gathers. I also turn on my nearby bathroom fan or open a window in warmer weather. They are easier to work with on a gas stove top because you have more control of the heat source. Once you figure out how to use them they are great tho.
Oh, we had the fan going, and the kitchen door open, etc. It was just copious smoke. May also try just searing the steak senseless ever so briefly then sticking the whole pan in the oven.
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I find that controlling smoke with cast iron is about quickly reducing the heat once the pan comes up to temp and mopping up any extra fat that gathers. I also turn on my nearby bathroom fan or open a window in warmer weather. They are easier to work with on a gas stove top because you have more control of the heat source. Once you figure out how to use them they are great tho.
Oh, we had the fan going, and the kitchen door open, etc. It was just copious smoke. May also try just searing the steak senseless ever so briefly then sticking the whole pan in the oven.
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