Frying Pans Smoking

There are a lot of variables here that can cause smoke.

1. Are you oiling the pan before use? Direct contact electric stoves set to high or max typically cause light oils (olive oil) or other oils with low-ish smoke points (coconut oil) to smoke pretty quickly.

2. There could be crud on the bottom of the pan as noted by a previous ans.

3. There could be crud on the heating element itself.

4. Cast Iron will smoke if it's seasoned well and placed on a direct heat source. The fats in the pan and oils that keep the cast iron from rusting (and also give it the smooth, stick-free surface, and excellent flavor profile) will cook off under high direct heat, causing smoke.

To tell if it's a cast iron pot, look for raw, exposed iron. If not, it could be enamled cast iron, which would not smoke like a seasoned cast iron pot or pan.

note: cast iron should not be heated rapidly under direct heat, you can crack the pot... heat cast iron gradually

It is possible you have some soap or oil film from the washing process that has not been cleared off these pots and pans. From what I read, all of them have been washed at least once. I suggest the following steps:

• Replace your dish washing sponge with a new one and wash the pans properly by hand and and rinse them thoroughly under running hot water. If you see any suds anywhere, rinse more (dish soap is carcinogenic). Don't place them in the dishwasher (at least for now).

• If you're going to Target buy a new pan, buy a heavy bottom Stainless Steel one (they are better for cooking anyway).

• Pour 1/2 inch of water in a pan or pot. If you see a film or any funny color on the water surface, wash and rinse again.

• Turn the heat to medium and wait for smoke (if any). Oil smoke is usually thicker, and heavier whereas soap smoke seems (to me at least) lighter and ghosty.