So far I've used my new Lodge cast iron grill pan twice. First to grill fresh asparagus (rubbed in olive oil) and the second to grill a lamb shoulder chop (Walkerswood jerk marinade).
Both times, the grilling generated a lot of smoke, much more than any other stove top cooking I've ever done and certainly more than my less than well ventilated apt kitchen could handle.
Is this the norm? Aside from setting up a fan, is there anything I can do to lessen the amount of smoke.
I and my plans for a grilled skirt steak await your wisdom