Why have all of my quality pans started smoking at once?
Okay, I have a situation here that is blowing my mind and hopefully someone here can help me. The other night, I attempted to cook a burger on the stove. Smoke was coming up (eventually pouring up) from the sides of the pan, but I initially ignored it because I just figured that was, um, normal. Within minutes, my smoke alarm went off. Once that situation was taken care of, I gave up on the burger, and attempted to bake some homemade granola in my oven. Soon enough, smoke was coming out of my oven. Nothing was ever on fire during either of these situations, just a lot of smoke.
During both occurrences, I was cooking/baking with coconut oil. I usually use coconut oil, but this time I had purchased a new brand I had never tried before. I originally blamed these two mishaps on the "cheap" oil I purchased. Also, another note: I am using Calphalon Contemporary pots and pans from Crate & Barrell and have been for the past year. I am using an electric stove.
Anyway, I have set the coconut oil aside with an intention to exchange it for my regular brand. So the next day, I go to boil some water for my tea. Smoke is pouring up the sides of my small sauce pan! This NEVER happens! I turn on my vent and halfway panic while I quickly call it quits and pour the simmered water over my loose tea. Steam is coming from my teapot which really isn't normal.
Later on, I try to scramble some eggs in a different pan. Same thing happens. Smoke pours up the sides.
At this point, I figure there must be some coconut oil residue covering my stove as it must be impossible for every Calphalon pot/pan to go bad at once. So, I clean and scrub my stove. I clean each pot/pan just to be sure. Now, with a pristine stove, I grabbed my one pot that I have literally used only ONCE in my life...there's no way there can be a problem now, right? I put some brown rice in this hardly used pot, and as the water starts to heat up, sure enough, lots of smoke starts coming up the sides!! HOW can this be?! My mother thinks my pots and pans are garbage and I should return them, but to me, it just seems impossible how every pot is all of a sudden "ruined". Is my stove ruined? What did I DO?!
I have never had a problem with my stove or my pans until I attempted to cook that burger. I am going crazy trying to figure out what all of a sudden happened. Tomorrow I am going to buy a new pan from Target just to test it out. Any insight is greatly appreciated as this is really bothering me! Thanks in advance!
**Edited to add: My oven is electric/glass top and the smoke is coming from the INSIDE of ALL my pans!
Best Answer
It is possible you have some soap or oil film from the washing process that has not been cleared off these pots and pans. From what I read, all of them have been washed at least once. I suggest the following steps:
Replace your dish washing sponge with a new one and wash the pans properly by hand and and rinse them thoroughly under running hot water. If you see any suds anywhere, rinse more (dish soap is carcinogenic). Don't place them in the dishwasher (at least for now).
If you're going to Target buy a new pan, buy a heavy bottom Stainless Steel one (they are better for cooking anyway).
Pour 1/2 inch of water in a pan or pot. If you see a film or any funny color on the water surface, wash and rinse again.
Turn the heat to medium and wait for smoke (if any). Oil smoke is usually thicker, and heavier whereas soap smoke seems (to me at least) lighter and ghosty.
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Why is my pan producing so much smoke?
Pans smoke due to being too hot (around 445\xb0F or 230\xb0C), having leftover residue from washing and/or seasoning, or if there is damage to the surface. If your pan is smoking, remove it from heat and let it rest before putting it back on the stove at a lowered temperature.Why do all my pans burn?
Any food cooked on a hotspot without turning, stirring, or tossing will eventually burn or stick to the pan. So, Erika, if you have a powerful stove, and a recipe calls for medium-high heat, try lowering the heat to medium and keep the food moving around to prevent it from staying in a hot or cold spot.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 stop my pan from smoking?
Understand Your Kitchen Applianceswhy did i start smoking cigarettes?
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Answer 2
That inconvenient happens when:
- A bit of oil has jumped from the pan/boiler and fell on the burner / resistance / heat generator.
- A bit of fat is sprayed on the walls of the oven
- You forgot to remove some label or protection under the pan
- Did you use a new product, to wash the pans, that leaves a coating fat
- (You have left burning bakelite handles)
In these cases the fat is not seen but begins to burn at high temperatures, making smoke. It can happen even in the microwave. If some of these hypotheses can explain your problem, you can take the necessary remedy (clean each part with a strong degreaser; check any remaining labels, which will be completely removed; make sure the handles).
If none of these hypotheses is correct, I'm curious about the causes of this phenomenon.
Answer 3
I have calphalon brand stainless steel and my pans do this too. There is metalic/chemical smelling steam or smoke that emits from the pans no matter if low or high heat. Makes food tast a bit odd as well. I think it must be high amounts of nickel in the metal. These pans are garbage. They look high quality. I got them from a yard sale for a dollar each, but not even worth that. Garbage
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