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Food & Wine Ground >> Is there no way to avoid ...


1/28/08 9:14 PM
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alxholic
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Edited: 28-Jan-08
Member Since: 01/01/2001
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all the smoke when cooking steak on a cast iron skillet?  i'm new to using cast iron.. anything i can do?
1/29/08 7:02 AM
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CR1chard
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Edited: 29-Jan-08
Member Since: 01/01/2001
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a powerful range vent helps - mine is broken, so I had all the windows in the kitchen open while I was cooking steak with weekend
1/29/08 10:25 AM
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alxholic
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Edited: 29-Jan-08
Member Since: 01/01/2001
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:(  unfortunatey.. the only vent i got is the type that is part of the microwave that's right above the stove.   the smoke don't really go anywhere, it kinda weakly gets sucked in under the microwave, filter (supposely), the comes out the vent on top of the microwave...
1/29/08 11:21 AM
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MikeZev
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Edited: 29-Jan-08
Member Since: 12/15/2002
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at least you have kitchen windows. i'm in a basement/ garden level apt and have a so-so exhaust fan.
1/29/08 11:50 AM
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alxholic
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Edited: 29-Jan-08
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lol.. i'm in a garden unit too.  i do have a window and the stove is right next to the back door.. i guess i'll have to open both next time i cook anything on the cast iron.
1/29/08 12:56 PM
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MetaDevil
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Edited: 29-Jan-08
Member Since: 06/21/2006
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lol When I make steaks, I have to go around and disconnect/remove batteries from all the smoke detectors.
1/29/08 1:25 PM
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MikeZev
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Edited: 29-Jan-08
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i actually disconnected all the smoke detectors
1/30/08 8:22 AM
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crescentwrench
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Edited: 30-Jan-08
Member Since: 01/01/2001
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I put a damp towel over my smoke detector in the kitchen when I'm doing it and have a window fan that will exhaust air out.  There's no way to avoid the smoke. 
3/10/08 4:26 PM
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Sijan
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Edited: 10-Mar-08
Member Since: 10/19/2000
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I have the same problems.  Open the kitchen window and have a big fan blowing all the smoke out.  Sort of effective, but can still get pretty smoky.
3/10/08 10:47 PM
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alxholic
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Edited: 10-Mar-08
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another question about cast iron.  can i deglaze it with brandy? or would it ruin the seasoning?
3/10/08 11:36 PM
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crescentwrench
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Edited: 10-Mar-08
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If you have something you're going to deglaze you might switch to a stainless pan.  The process might or might not mess up your seasoning depending on the condition of it.  If it's fairly new then it might eat away at some.  If it's old and smooth it probably won't do much.  I bet if you can make cream gravy in your pan then it could handle a deglazing. 

 But in addition to that I would think that you'd leech some off flavors from the pan that would taint any sauce you're trying to build.  Especially if you put some sort of acid in there like vinegar or lemon.  I've never tried it though.  I have tried dishes that people made in CI that contained tomatoes and such and their food tasted like an old nail. 
3/10/08 11:44 PM
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skrump
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Edited: 10-Mar-08
Member Since: 02/21/2003
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Fak I live in a tiny tenament apartment, the whole place looks like the inside of a cloud when I cook steaks. and I agree with Zev, my smoke alarms lasted about 2 seconds after I moved in.
3/16/08 7:49 PM
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Columi
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Edited: 16-Mar-08
Member Since: 01/01/2001
Posts: 2808
18/10 Stainless Steel for Deglazing...

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