Cast Iron Question

[jglass]

I have a preseasoned five quart Lodge cast iron dutch oven.
I had never tried it in the oven until the other day.
I tried to make a bread recipe in it that required it to be set on 450 degrees.
After 10 min at this temp the cast iron started smoking like crazy.
Was it because it had been seasoned with vegetable oil and it has a lower smoke point? I assumed being preseasoned it was ok for the oven and the only reason I could think of was the veg oil.
If it was the veg oil what can I do? I read about some oils with higher smoke points but where the pan has already been seasoned with veg oil will it do me any good to switch?

[Jafo232]

Cast iron is not ideal for these temperatures. If your hell bent on using cast iron at this heat, use one coated in porcelain.

[jglass]

Oh no Im not bent on using the cast iron. It was just what the recipe said to use and what others had stated they made the recipe in. I have one coated cast iron pot that I used to try the recipe the next day. I wasnt impressed with the bread and wont be making it again anyway. Thanks for the info.

[Mama Mangia]

Ok -

Here I am with my 2 cents -

By the way - here is the "smoke point" for various fats -

Fat Smoke Point °F


Unrefined canola oil 225°F

Unrefined flaxseed oil 225°F

Unrefined safflower oil 225°F

Unrefined sunflower oil 225°F

Unrefined corn oil 320°F

Unrefined high-oleic sunflower oil 320°F

Extra virgin olive oil 320°F

Unrefined peanut oil 320°F

Semi-refined safflower oil 320°F

Unrefined soy oil 320°F

Unrefined walnut oil 320°F

Hemp seed oil 330°F

Butter 350°F

Semi-refined canola oil 350°F

Coconut oil 350°F

Unrefined sesame oil 350°F

Semi-refined soy oil 350°F

Vegetable shortening 360°F

Lard 370°F

Macadamia nut oil 390°F

Refined canola oil 400°F

Semi-refined walnut oil 400°F

High quality (low acidity) extra virgin olive oil 405°F

Sesame oil 410°F

Cottonseed oil 420°F

Grapeseed oil 420°F

Virgin olive oil 420°F

Almond oil 420°F

Hazelnut oil 430°F

Peanut oil 440°F

Sunflower oil 440°F

Refined corn oil 450°F

Refined high-oleic sunflower oil 450°F

Refined peanut oil 450°F

Refined Safflower oil 450°F

Semi-refined sesame oil 450°F

Refined soy oil 450°F

Semi-refined sunflower oil 450°F

Olive pomace oil 460°F

Extra light olive oil 468°F

Soybean oil 495°F

Safflower oil 510°F

Avocado oil 520°F

Your pan will "smoke" if it is too hot - if that happens, cool it and season it again. Your kitchen may fill up with smoke and your food may burn - but the pan is still good!

and............

Baking the loaf in a cast iron (or other similar heavy material) dutch oven - The oven and cast iron pot and lid are preheated for at least 1/2 hour before cooking, the shaped dough is placed in the pot, covered with the lid and baked for 1/2 hour. The resulting crust and interior texture are something you may not be able to accomplish in a home oven. Whether you use the "No Knead" Recipe or not, the results are great and really worth a try. Of course the size and shape of your loaves are limited with this method, but it does kind of create a mini thermal lining and a smaller space for a more regular heat.

Mama

[jglass]

So seasoning the pan with a higher smoke point oil may help? I was thinking of trying Safflower.
The cast iron one smoked between 10-15 min on 450 so I switched to the coated one that didnt smoke.

[Mama Mangia]

I use the extra light olive oil - I do not like the after-taste from safflower at all.

[jglass]

Cool.
I have olive oil.
Thanks.