When a frying pan starts to smoke while cooking something at a very low heat, it typically indicates that the pan has reached its smoking point, which is the temperature at which the oil or fat being used begins to break down and release smoke. This can happen even at low heat settings if the oil's smoking point is relatively low.
There are a few possible reasons for this to occur:
Low smoke point oil: Different oils have varying smoking points. Oils with low smoke points, such as butter or extra virgin olive oil, can start to smoke at lower temperatures compared to oils with higher smoke points, like vegetable oil or peanut oil. Using an oil with a low smoke point on low heat can lead to smoking.
Residual oil on the pan: If there is leftover oil or cooking residue on the pan from previous use, it can start to smoke when exposed to heat, even at a low setting.
Coating issue: Non-stick pans with damaged or worn-out coatings may start to smoke more easily, even on low heat, as the protective layer breaks down.
Thin pans: Thin pans tend to heat up quickly and may cause the oil to reach its smoking point faster.
Presence of impurities: Sometimes, impurities in the oil or the food being cooked can cause smoking even at low temperatures.
When you encounter smoking in the frying pan at low heat, you can take the following steps:
Remove the pan from the heat: Immediately turn off the stove and remove the pan from the heat source to prevent further smoking.
Check the oil: Ensure you are using an oil with an appropriate smoke point for the cooking temperature. Consider switching to an oil with a higher smoke point, such as vegetable or canola oil, for high-heat cooking.
Inspect the pan: If using a non-stick pan, check for any damage or wear on the coating. Consider replacing the pan if it's in poor condition.
Clean the pan: If there is any residual oil or cooking residue on the pan, clean it thoroughly before attempting to cook again.
Adjust heat settings: If you need to continue cooking at low heat, be sure to use an oil with a higher smoke point and monitor the pan closely to prevent smoking.
Remember that smoking oil can release harmful fumes and impact the taste of your food, so it's best to address the issue promptly to ensure safe and enjoyable cooking.