Is it possible to avoid smoking when seasoning a cast iron pan after using it for deep-frying? I have a cast-iron dutch oven similar to this one, which I infrequently use for deep frying. I tend to use what tends to be generically described here in the UK as &quot;vegetable oil&quot; for the deep frying, which I understand is often a blend of oils.
When I'm done with the deep frying, I filter and pour out most of the oil for potential reuse, but there is always a thin film inside the pot. My understanding for cast iron surfaces has always been that I should not use dishsoap or similar on the pot before putting it away, so instead what I tend to do is wipe off as much oil as possible using a paper towel, and then put in the oven as hot as possible (250C/480F) to give it a 'free' season.
However, this generates a lot of smoky smells (even inside the oven with the lid on), and my partner finds it deeply unpleasant.
Am I doing this wrong? Should I be using a different oil for the frying? Alternatively, is there another way to clean the residual oil off the pan before putting it away?
You never want to get all the oil off, which is why a bath in Fairy Liquid is not considered a good idea.
You can, however, get most of it off with hot water &amp; salt &amp; a scrub round with your dish-washing brush. This has for centuries been considered 'good enough'.
After which, a quick heat up back on the stove top until you're sure it's completely dry &amp; you can put it back in the rack (once cooled if your storage demands it).
Smoking out your partner is not conducive to good relationships, nor really a 'better' non-stick surface. Normal usage should be enough to preserve both ;)