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Cast Iron

A freakin' fire in my cast iron pan.....

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A freakin' fire in my cast iron pan.....

linguafood | Mar 15, 2010 07:34 PM

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?

Confused.

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