Bobby Flay cast iron cookware questions

[noblemacaw]

I have a Bobby Flay square cast iron griddle pan and have used it twice. Both times the house filled with smoke even using the stove fan suck the smoke thing. I freaked because the kitchen, dining room, living room is a great area meaning there is no walls and all is one giant room. I immediately took Valentino upstairs while Lupe opened the windows and front door to air out the smoke. This happened both times. I have now banned use of this pan and the cast iron Skillet that has not been used yet. These were expensive cookware so I am pretty upset the griddle smoked like it did? Why and how can I prevent this??? Anyone have suggestions. I don't want to end up killing Valentino because of these pans and I wonder if originally coated with something toxic like PTFC's or what not?

On the sad note the pork chops made on the griddle tasted so good I am pretty sad I can't use this cookware. All my other cookware is stainless steel and although kind of a pain to use I will not use non stick. I do use a George Foreman grill almost daily. Out of box I took it to a friends house and plugged in and left on for a while to make sure it was "seasoned" for use at home. I never leave it unattended and will stand in front of it while in use/plugged in until I pull the plug. It does not get hot enough to emit the toxins but I never leave it on long enough to get too hot. Once meat is done plug is pulled. My question on that is after years of use is there potential for it to go bad and emit fumes??

I am very concerned with the cookware I use to cook with. Years ago pretty much after I got Mihijo in 1995 I got rid of all my non stick and invested in stainless steel. The first SS set was bought down in EL Paso on the black market. It serviced me for many years until I could afford the good stuff..LOL. I end up keeping the huge pot out of the black market set and basically use that one to heat water up to cook pasta.

 

[weco]

In order to use cast iron cookware (not enamel coated cast iron), normally the cookware needs to be properly seasoned.....and.....not.....washed with soap & water after use or it will need to be properly (as per manufacturer's directions) cleaned & re-seasoned before it can be used again.

Sounds like the cast iron pans may not have been properly cleaned and/or seasoned.

All of the George Foreman cookware that I have seen has a non-stick coating that is made with PTFEs & PFOAs.....

If you are using stainless steel cookware, no matter what grade of steel, you are good to go.....the only difference better grades of SS is the thickness of the steel or the grades/amount of nickel and/or chromium in the alloy.

 

[noblemacaw]

Even though the cast iron product says it is pre seasoned and ready to go I just don't like how badly it smoked. Even when running the range fan to suck it up it still filled the great room with hazy smoke. I took Valentino upstairs while Lupe opened the window AND the front door to clear. I was pretty pissed off it did that...TWICE!

As much as the George Foreman makes me nervous I do and did what I could to de gas it or help make it less toxic. I wish I could afford a gas grill but honestly I would not be standing out there in the winter cooking on it I would make Lupe do that. Many years ago my father had a gas grill installed on the patio that was a perm fixture and my mother used it year around. I think one of my sibs has a pic of her using it while it was snowing and she was wearing full winter clothing. I love my meat grilled but I won't stand out there freezing my ass cooking it. LOL.

For the George Foreman does it have to be at a high temp for a long time to emit the fumes? Am I still taking chances with using it even though I never have it on longer than after use and meat is done cooking? When in use it is never left unattended where the person walks away while cooking. Once the meat is down it is unplugged and cooled. Once cooled the plates are taken off to be washed and the appliance is wiped down with soapy dish towel. We use it quite heavily probably at least 4 times a week to cook the meat.

 

[WharfRat]

If it's causing that much smoke and it didn't burn the meat I would definitely be concerned. I frankly just quit using cast iron altogether after hurricane Ike got us. I do use non-stick cookware but NEVER at high heat. I have a stainless steel pan I keep for frying (high heat) when I want to. Never used a Foreman grill, too partial to real BBQ pit instead. I also use my crock pot a lot as well for slow cooking. Just this weekend I did a brisket on the pit Sat. and then a sirloin tip roast in the crock pot on Sun. I usually cook a lot on the weekends to last all week for all of us.

 

[goalerjones]

A few things. One, there is no controlling the heat in the GF grill so overheating is likely to occur. I make my wife use it in the garage, if its used at all. Second, it has been proven that temps as low as 125 degrees have outgassed enough teflon to kill birds in the lab (tortilla-makers are a culprit of many bird deaths). Third/last, if the cast iron is smoking at a low temp then something is wrong with it and I would suspect the coating.

Also, after looking at some reviews, your problems seem common to these products.

 

[Kiwibird]

I have a cast iron pan and casserole dish, and haven't ever had the smoke issue. I don't think I "season" mine properly either, since I can't stand the thought of not thoroughly washing something after using it. I just use oil or butter to grease it like a regular pan before each use, and haven't ever had any issues. I haven't ever cooked meat before (been a vegetarian most of my life), and I can't help but wonder if the composition of meat had something to do with the smoking (I know it smokes a lot when people stick it on grills, maybe it's the same cooking it indoors?). I also use stainless cookware, since a full set of cast iron is out of my budget. Again, I use butter or oil, and never have any issues with stuff sticking. One thing my mom taught me early on is to let pans heat up until the grease is "popping" before putting the food in. I think that is the key to not having things stick, and may even help with the smoking. The only other thing I can think of is the temperature you were cooking on. I usually use a lower heat with my cast iron, since it heats more evenly and retains the heat better than stainless steel. Perhaps you were using too high a heat? Maybe hold off on using the pan again until the summer, so you can put your birdies safely outside while you experiment with what works

 

[mtdoramike]

DO NOT USE THIS PAN AROUND YOUR BIRDS, it's cast iron so no problem there. But they smoke very, very badly. No matter how much ventilation you have in your home. I also have one and after the first couple of times trying to use it, I relogated it to the very back of my cabinet.

 

[mtdoramike]

If it's causing that much smoke and it didn't burn the meat I would definitely be concerned. I frankly just quit using cast iron altogether after hurricane Ike got us. I do use non-stick cookware but NEVER at high heat. I have a stainless steel pan I keep for frying (high heat) when I want to. Never used a Foreman grill, too partial to real BBQ pit instead. I also use my crock pot a lot as well for slow cooking. Just this weekend I did a brisket on the pit Sat. and then a sirloin tip roast in the crock pot on Sun. I usually cook a lot on the weekends to last all week for all of us.

I love my cast iron skillets and dutch oven. They were my mothers and were passed down to me and will be passed down to my daughter when I'm long gone.

 

[Nyck32]

I too use nothing but cast iron. However, I have never had the smoking issue. I tend to never use it above medium heat. Always seasoning it myself. 95 percent of mine was passed to me, after about three generations. So its very very very well seasoned. But buying it today makes a difference, the something seems to have changed in the process. They don't seem to be as heavy as my old stuff. So now I only pick them up at auctions. Never buy new, I do have a pan made by lodge that works out great. I also have a complete set of Wolfgang Puck S.S. cookware that I love. Just don't like cleaning it. With my cast iron its so well seasoned I just wipe it out put it on the burner to reheat empty and wipe with a little olive oil.

 

[Riio]

I would email the company of the pans. It may just be the oil they use to Season the pan when it's made. Or you may have a bad one. Maybe try heating up the two you have to de-smoke them while the birds are outside or upstairs. It is weird that it smoked though. Best of luck.

 

[noblemacaw]

I have pretty much banned the cast iron use because of what happened. I no longer trust them to be safe to use.

As for the George Foreman I have been using it for years. I have strict rules of its use and that has been working. I WISH there was something out there without the non stick surface I can use to grill meat. I don't own a outdoor grill hence the Foreman and even if I did I would not be like my mother and stand out there in the winter grilling my meat. LOL.

The Sharper Image Super Wave Oven has peaked my interest and a possible replacement for the Foreman grill. Anyone have experience with this product. I am looking into how safe it is to use with parrots??