Is it normal for my pan to start smoking?
There was only oil in it and there is no smoke when I cook in other pans. Also the heat was medium and I'm afraid if I turn the heat any lower that my meal will be under-cooked
Best Answer
Different oils have different smoke points. If your oil is smoking it's simply too hot.
I'm assuming you're using fresh oil. Oil that has broken down because it's been reused (after frying, e.g.) or because it's older and has not been stored properly may have a lower smoke point and will most likely be rancid. Always store your oil away from heat, light, and air.
The smoke point of an oil won't change based on the pan, but some pans conduct differently from others, so it's possible that a cast iron pan, for example, may cause oil to smoke faster than a carbon steel pan does, simply because the cast iron pan is getting hotter where your flame or burner is (cast iron does not conduct heat evenly).
Depending on what you're cooking you generally want to heat your pan first then put in the oil when the pan is at the right temperature and then put the food in. If you're cooking with cast iron it's best to heat up your pan on low or medium for a while (several minutes) to let it heat evenly and then put in the oil then the food. If you're searing steak you want the pan ripping hot. One good trick with cast iron is to heat it in the oven then transfer it to the stove top for your searing.
If you provide more information about what oil you're using, what kind of pan, what kind of heat source, and what you're cooking, people here I'm sure will provide additional helpful answers for you.
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Quick Answer about "Is it normal for my pan to start smoking?"
Why does my pan smoke so much? New pans will smoke due to a factory coating or from being too hot. Cast iron pans will smoke if too hot, but you can reheat them in the oven before using them to stop the smoke. Stainless steel pans smoke because they hold heat better than other pans.Why does my pan start smoking?
Almost every type of pan will smoke when it is not used properly. Smoking can be caused by overheating, residual soap or oil, or improper seasoning. It may also occur when the pan is damaged. To avoid smoking, you should take proper care of the pan during and after the cooking.Why is my nonstick pan smoking?
One of the fastest ways to ruin a nonstick surface is to overheat oil to the point that it smokes and leaves a hard, dark, difficult-to-clean film on the pan. Nonstick pans are especially vulnerable since we tend to use less oil in them, and less oil heats up faster.How do I get my pan to stop smoking?
Cast iron skillets smoke when heated excessively, when food is cooked at too high a temperature, or when cooking oil is heated above its smoke point. To prevent smoking, use a cooking oil with an appropriate temperature rating in a clean, well-seasoned cast iron skillet over no more than medium-high heat.What should you do when you are pan frying and the pan starts to smoke?
If the pan is heated to high temperatures to a high temperature then the oil or food that is added will smoke and quite possibly stick to the surface of the pan. An easy fix is to heat the pan up over medium heat add oil, or fat, let it heat through then add any ingredients.Why do we start Smoking? By Sandeep Maheshwari I Hindi
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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