Is it possible to avoid smoking when seasoning a cast iron pan after using it for deep-frying?

I have a cast-iron dutch oven similar to this one, which I infrequently use for deep frying. I tend to use what tends to be generically described here in the UK as "vegetable oil" for the deep frying, which I understand is often a blend of oils.

When I'm done with the deep frying, I filter and pour out most of the oil for potential reuse, but there is always a thin film inside the pot. My understanding for cast iron surfaces has always been that I should not use dishsoap or similar on the pot before putting it away, so instead what I tend to do is wipe off as much oil as possible using a paper towel, and then put in the oven as hot as possible (250C/480F) to give it a 'free' season.

However, this generates a lot of smoky smells (even inside the oven with the lid on), and my partner finds it deeply unpleasant.

Am I doing this wrong? Should I be using a different oil for the frying? Alternatively, is there another way to clean the residual oil off the pan before putting it away?

Best Answer

You never want to get all the oil off, which is why a bath in Fairy Liquid is not considered a good idea.
You can, however, get most of it off with hot water & salt & a scrub round with your dish-washing brush. This has for centuries been considered 'good enough'.

After which, a quick heat up back on the stove top until you're sure it's completely dry & you can put it back in the rack (once cooled if your storage demands it).

Smoking out your partner is not conducive to good relationships, nor really a 'better' non-stick surface. Normal usage should be enough to preserve both ;)

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Is it possible to avoid smoking when seasoning a cast iron pan after using it for deep-frying? - Male seasoning delicious meatballs in pan against cheerful female beloved with cup of coffee in kitchen

Is it possible to avoid smoking when seasoning a cast iron pan after using it for deep-frying? - Fried egg with condiment in frying pan

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How do I season my cast iron without smoking it?

You're not seasoning the skillet right

Apply a thin coat of any kind of vegetable oil to the entire pan (inside and outside and the handle too)

Place the pan inverted in an oven preheated to 350 degrees for an hour.

Turn off oven and allow pan to cool inside the oven.

Will seasoning a cast iron cause smoke?

A seasoned cast-iron pan can smoke because the heat is too high with either no oil or too much oil on the surface. While this does not cause permanent harm to the pan in most cases if it's only for short periods of time like while cooking eggs or bacon.

How do I make my cast iron skillet smoke less?

To reduce smoke when cooking with cast iron, make sure it does not have excess oil, and you do not use strong heat when cooking as cast iron requires mild heat. Use vegetable oil like olive, coconut, avocado or sesame for the iron cast to reduce smoke.

Does cast iron always smoke?

If you're cooking with clean, well-seasoned cast iron and the pan is still smoking, the oil or food itself is probably the culprit. Again, cooking with oil that has a low smoke point will create smoke if you're trying to sear something over high heat.

CAST IRON Pans 101 | How to season, wash \u0026 restore

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