Hi! I'm new to cooking and am trying to figure out why my oil keeps burning. Especially since my dog gets so scared of the smoke/exhaust fan she shakes and starts having accidents!
I have calphalon stainless steel pans and an electric range. I'm trying to sear my steak and sometimes I'm successful without smoke, most of the time I'm not. My process is as follows:
Bring the steak up to room temperature, preheat the pan (about 350 degrees, using an IR temperature reader), add my oil which pretty quickly gets up to 500 degrees using the same IR reader which obviously causes it to smoke.... Like fills the house with smoke because the smoke point is only 420 degrees.
This is only using the number 6 on my dial. If my pan is 350, why is the oil so quickly getting to 500?? Should my pan be lower even though I'm trying to sear?