Can a cast iron pan be too hot to sear a steak?
I use the sear roast method of getting the pan really hot, little oil on the steak then sear both sides about 2 mins then finish in the oven for about 6 to 8 minutes. This usually works beautifully in a stainless steel pan.
So I bought my first pre seasoned cast iron pan thinking it would do even a better job but instead, I got so much smoke in the house after 1 minute in the pan I had to move the steaks out. The sear or dark color was just in a few spots not even.
Is it possible that my pan is just too hot? I though cast iron was the best for searing things? I know its supposed to smoke but it was reducibility smokey all the windows and doors had to be open could see a cloud in the next room!