, I used a dry pan both times I sent up smoke signals. No oil of any kind. I do remember your avo oil tale, though.
, I did cook the steaks in a well-seasoned CI pan. Set those smoke detectors off.
, the window, stove, and hood are all on the same wall. Not much in the way of quality air flow, I'm afraid.
, I hadn't thought of that. The previous times I seared in the pan, then put the pan into the hot oven. I feel more comfortable grabbing a real handle instead of those little "ears" on the grill pan. Besides, I'm like GG
, I like more brown. Also, removing a battery wouldn't help. All six are interconnected AND powered by both battery and electricity. If the battery wears out, the power still works. We have yet to figure out which circuit breakers kill all the smoke detectors. Since our house is ALL electric except for the furnace, the stove wouldn't work if we killed the power!
, our stove is on the back wall, the first-floor detector is by the front door - roughly 28 feet apart, not to mention the wall. If you're standing under the detector, you can't see the work area of the kitchen. Somehow, that smoke still finds its way over there!