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Smoke when using frying pans and grills

  • Marshy_
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22 Dec 10 #240988 by Marshy_
Topic started by Marshy_
I bought a cast iron griddle pan from a car boot. It was in great nick but had a lot of burned on fat on it. I expect thats why it was there. It was great but it smoked the kitchen out. When I was doing a meal on one of my other pans it also smoked. Its the olive oil that gets burned into it and its hard to get it clean.

But I found the answer.

Salt.

If you heat the pan up full wack on the stove and sprinkle salt on (when its screaming hot), the salt goes grey and soaks up all the oil. Just set it aside until cool enough and rinse the salt off. Sorted. None smoky pans. Anyone got any salmon? hehe, C.

  • ldg
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23 Dec 10 #241085 by ldg
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At this rate you will be taking Aggies job! No salmon I am afraid apart from a very fetching sachet of Whiskas in jelly.........

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23 Dec 10 #241093 by Bobbinalong
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your dead right marshy, this is how you 'season' pans, the salt does take away all the salt. What you shoudl do then is give it a good wash, it will then not be non stick, so the idea then is to heat it to a high temp then put some good cooking oil on, then let cool, the pan is then seasoned and will be non stick.

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23 Dec 10 #241096 by stukadivebomber
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Marshy,

humour me...
how did you arrive at trying salt:huh: ??

of all the 'available' things to play around with in a kitchen, salt would have been near the bottom of my list:laugh:

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23 Dec 10 #241117 by Marshy_
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Ldg. U knew what salmon was. I am impressed lol. Bobbin. Peanut oil is best. Thats what they use on woks. Stuka. Google of course. Hehe. The interweb is a wonderful thing. C.

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