Black smoke when cooking on a new cast-iron skillet is likely due to excess oil or seasoning burning off from the surface of the pan. This is a common occurrence when using a new cast-iron pan, especially if it has been recently seasoned or if there is residual oil from the manufacturing process. It is generally not something to be overly concerned about, but it's essential to handle it properly to avoid creating excessive smoke and unpleasant odors.
The black smoke is a result of the oil or seasoning reaching its smoke point, which is the temperature at which it starts to break down and release smoke. This can happen when the pan is heated too quickly or when using an oil with a low smoke point.
To minimize the black smoke when cooking on a new cast-iron skillet, follow these tips:
Preheat Gradually: Preheat the cast-iron pan gradually over low to medium heat. Rapidly heating the pan can cause the oil or seasoning to burn and create more smoke.
Use Oils with High Smoke Points: When cooking, use oils with high smoke points, such as vegetable oil, canola oil, or grapeseed oil. Avoid using oils like olive oil or butter, as they have lower smoke points and are more likely to smoke at higher temperatures.
Use Adequate Fat: When cooking, use just enough oil or fat to coat the cooking surface. Using excessive oil can lead to more smoke.
Ventilation: Make sure your kitchen is well-ventilated by turning on the exhaust fan or opening windows. This will help dissipate the smoke and prevent it from accumulating in your kitchen.
Patience: Allow the pan to heat up and the oil to spread evenly before adding food. If you add food to the pan before it's adequately preheated, the oil may not coat the surface evenly, leading to smoke.
If you're experiencing a lot of black smoke, it's possible that the pan was over-seasoned or has residual oils from the manufacturing process. In this case, you may want to clean the pan thoroughly and re-season it to start with a fresh and more controlled layer of seasoning.
In most cases, the black smoke will decrease over time as the pan becomes more seasoned and you become familiar with cooking on cast iron. However, if the smoking persists or becomes excessive, it's essential to evaluate the oils you're using and adjust your cooking techniques to minimize the issue.