RajunCajun
Assistant Cook
- Joined
- Sep 24, 2005
- Messages
- 30
Hi,
I have a cast iron pot that I've seasoned and used several times. I always apply the "thin coating" of (Crisco vegetable) shortening after use and before storage.
My problem is that when I heat the pan for use (i.e., pre-heat before adding whatever fat I'm going to use), the pan smokes. White smoke and it's kind of a lot of smoke. I assume this is the shortening heating up and burning.
Am I doing something wrong? Too much shortening? Wrong kind of shortening? Is this what I should expect?
As usual, any advice is welcome!
Paul
I have a cast iron pot that I've seasoned and used several times. I always apply the "thin coating" of (Crisco vegetable) shortening after use and before storage.
My problem is that when I heat the pan for use (i.e., pre-heat before adding whatever fat I'm going to use), the pan smokes. White smoke and it's kind of a lot of smoke. I assume this is the shortening heating up and burning.
Am I doing something wrong? Too much shortening? Wrong kind of shortening? Is this what I should expect?
As usual, any advice is welcome!
Paul