So I bought this fairly cheap -- ok, VERY cheap ($27) square, pre-seasoned (!) cast iron pan from Lodge something or the other at the Gourmet Chef outlet in Tannersville.
I was really psyched to cook my Delmonico's on it tonight, and got it nice and hot on my high burner (ceramic top), like smoking hot.
I then poured a bit of grapeseed oil on it, and it immediately caught on fire. Maybe I'm mistaken, but I thought grapeseed oil had a fairly high smoke point.
Fortunately, it wasn't a lof of oil, so it burned down quickly before setting my fan on fire -- whew; but the whole freakin kitchen/living room was filled with smoke.
And when I threw the steaks on a bit later, it was still so hot that I basically started burning them.
I nixed the whole cast iron pan idea and finished them under the broiler.
So, ummm. I guess I'm totally clueless when it comes to cast iron pan, as this is my first. Yes, I am a cast iron virgin.
The point of getting the pan in the first place was to get the really high heat you want to sear your steaks right, and I am not sure how to do this without burning oil or burning the steaks.
Did I use the wrong oil? Do I need to work with a lower heat after all?