Understand causes of excessive smoking during searing and how to fix it.
1 Answer
Your pan is likely smoking because the heat is too high or the oil you're using has a low smoke point. Reduce the heat and choose an oil with a higher smoke point, such as avocado oil or refined olive oil.
Detailed Explanation:
When searing, you want a hot pan to achieve a good crust on your food. However, if the pan gets too hot, the oil will begin to break down and smoke. This not only creates an unpleasant smell and potentially harmful fumes, but it can also impart a bitter taste to your food. The 'smoke point' of an oil is the temperature at which it begins to smoke and break down. Different oils have different smoke points. For example, butter and extra virgin olive oil have relatively low smoke points, making them unsuitable for high-heat searing. Oils like avocado oil, refined olive oil, canola oil, and grapeseed oil have higher smoke points and are better choices for searing. To prevent excessive smoking, start with a clean pan, add a small amount of high-smoke-point oil, and gradually increase the heat until the pan is hot but not smoking. You can test the pan's temperature by flicking a few drops of water into it; if they sizzle and evaporate quickly, the pan is ready.
Pro Tip:
Make sure your pan is clean before you start searing. Residue from previous cooking can burn and smoke at lower temperatures, contributing to the overall smoke level.