I am a newbie cook. I have a problem with my cooking and that is I find myself smoking the oil I use too much. First, I am not always sure whether I am smoking the oil or not (maybe it is just steam from the water in the food). I find it hard to control the temperature of my oil (maybe it is my thin pan or the unstable canola oil I use). When I put the burner to low, the smoke clears. When I put the burner again to medium it starts smoking a bit. Give it time and it smokes again. Then, I need to put it on low again. It's frustrating. I have this problem especially with my cast iron pan. I don't want to smoke to the oil, as you might know, it creates carcinogens in the oil. Should I just have check the temperature the entire time and gauge it? I wish their was a number or analog next to the burners to quantify the level you put it on.
Anyways, any help will be greatly appreciated.