Pans Smoking: What's The Cause?

There are many reasons why your pan might be smoking excessively. The most common causes are high heat, residual soap or oil, improper seasoning, and damage to the surface of the pan.

High Heat

The most common reason for a pan to smoke is excessive heat. All pans have a smoke point, which is the temperature at which the oil in the pan begins to emit smoke. Different oils have different smoke points, so it's important to choose an oil with a high smoke point if you're cooking at high temperatures. Oils with high smoke points include avocado oil, sunflower oil, and peanut oil.

Residual Soap or Oil

If there is residual soap or oil on the pan from washing, it can start to smoke when heated. This is especially true if the pan is heated to a high temperature. To prevent this, make sure to thoroughly clean your pan after each use and dry it completely before putting it away.

Improper Seasoning

Some pans, like cast iron pans, need to be seasoned with oil or fat to create a non-stick surface. If the pan is not properly seasoned, it can smoke when heated.

Damage to the Surface

Physical damage, such as dents or scratches, can cause the surface of the pan to heat unevenly. This can result in smoke being produced more quickly in the thinner sections of the pan.

To prevent your pan from smoking, it's important to take proper care of it during and after cooking. This includes using the right type of oil, maintaining the correct temperature, and cleaning and seasoning the pan properly.

Excessive heat

The thicker the base of a pan, the longer it will take to heat up and start smoking. However, if you continue to raise the temperature, the pan will eventually smoke. The chances of smoking are higher when there is oil in the pan.

The smoke point refers to the temperature at which an oil begins to emit smoke. Oils have different smoke points, for example, coconut oil has a smoke point of 350 degrees Fahrenheit, while most other cooking oils have a smoke point of around 446°F (230°C). When you heat oil to its smoke point, it releases smoke.

If you are using a cast-iron pan, it is important to preheat the pan before adding other liquids or ingredients. Heat a small amount of oil in the pan until it shimmers before adding your ingredients. This will prevent the pan from smoking.

To avoid pans smoking, it is important to monitor the pan constantly when it is on the stove and to start cooking at a low temperature, gradually raising the heat. It is also crucial to properly clean the pan after each use, ensuring that no oil or soap residue remains.

Residual soap or oil

Pans can start smoking due to several reasons, one of which is the presence of residual soap or oil on the surface. This is because when oil is heated beyond its smoking point, it starts to break down and produce smoke. Most cooking oils have a smoking point of around 446°F (230°C).

To prevent this, you should ensure that your pans are thoroughly cleaned after each use. When washing the pan, make sure that no oil or soap residue remains. Rinse off all of the soap and dry the pan completely before storing it away.

If you are using a cast iron pan, it is recommended to clean it as soon as it is cool enough to handle but while it is still warm. Use a paper towel to remove any excess oil and food debris. If the pan is very dirty, use a small amount of dish soap and a non-abrasive scrubber to wash it under hot water.

Additionally, you can use oils with a higher smoking point to reduce the risk of smoking. Oils such as avocado oil, canola oil, sunflower oil, grapeseed oil, light olive oil, and coconut oil have high smoking points.

Improper seasoning

If a pan is not seasoned properly, it will be more prone to smoking. This is because the pan lacks a protective layer, leading to direct exposure of the pan's surface to high temperatures, which can cause smoke.

To properly season a pan, follow these steps:

• Clean the pan: Wash the pan with hot, soapy water and scrub it with a stainless steel scrubber if necessary. Rinse and dry the pan thoroughly.
• Apply a thin layer of oil: Choose an oil with a high smoke point, such as vegetable oil, canola oil, or flaxseed oil. Apply a thin layer of oil to the entire surface of the pan, excluding the handle.
• Heat the pan: Place the pan in the oven at a temperature between 300 and 500 degrees Fahrenheit, depending on the material of the pan. Alternatively, you can place the pan on the stove over medium heat and allow it to heat up gradually.
• Allow the oil to polymerize: Heat the pan until the oil starts to smoke slightly. This indicates that the oil is polymerizing and creating a protective layer on the pan's surface.
• Cool the pan: Turn off the heat and allow the pan to cool down completely.
• Wipe off excess oil: Once the pan is cool, wipe off any excess oil with a clean paper towel.

By properly seasoning your pan, you can help prevent it from smoking and extend its lifespan.

Damage to the surface

If a pan is bent, heat may be distributed unevenly. The food on one side of the pan may smoke and burn because it receives more direct heat than the other.

Additionally, if your pan is unclean and still contains food from a previous meal, heating it again will likely result in burning and smoking. Accumulated food residue will burn and smoke when exposed to direct heat. This can be difficult to spot, especially in dark-coloured pans.

Non-stick coating issues

Non-stick pans are a popular choice for home cooks due to their convenience and ease of use. However, they can sometimes be the cause of excessive smoke in the kitchen. Here are some common issues with non-stick coatings that can lead to this problem:

• Overheating: Non-stick coatings have a temperature limit and should not be heated above 500°F (260°C). When overheated, the coating can start to break down and release toxic fumes. This not only damages the pan but can also be harmful to your health. To avoid this, always use non-stick pans on low to medium heat and avoid leaving them on the heat for extended periods.
• Coating damage: The non-stick coating on a pan can become scratched, burned, or damaged over time. If you notice any damage to the coating, it's important to replace the pan. Cooking with a damaged non-stick coating can be dangerous as it may release toxic chemicals.
• Residue build-up: It is important to properly clean your non-stick pans after each use. Any leftover residue, such as oil or soap, can cause the pan to smoke the next time you use it. Make sure to thoroughly wash and dry your pan before storing it away.
• Age of the pan: Non-stick coatings can deteriorate over time, becoming brittle and prone to peeling or flaking. As the coating breaks down, it can emit smoke and lose its non-stick properties. While non-stick pans typically last for several years, they will eventually need to be replaced.
• Use of high-smoke-point oils: When using a non-stick pan, it's important to choose the right type of oil. Oils with a low smoke point, such as seed oils (flax, pumpkin, walnut) and regular olive oil, should be avoided. Instead, opt for oils with a higher smoke point, such as avocado oil, sunflower oil, or peanut oil.
• Improper seasoning: Some non-stick pans require seasoning before use. This involves applying a layer of fat or oil to the surface and heating it to create a non-stick coating. If the pan is not properly seasoned, it may start to smoke when heated.

By being mindful of these issues and taking proper care of your non-stick pans, you can minimise the amount of smoke they produce and extend their lifespan.

Frequently asked questions