I have a Health and safety question,

Discussion in 'Food & Cooking' started by justin r, Jun 7, 2012.

  1. justin r

    justin r

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    Home Cook
    Ok so i used too cook alot of meats and steak at home, back when i was younger (when i barely knew about cooking) i was living in a 1 bedroom upstairs apartment, whenever i would cook steak id crank the heat up too about 7 on a electric stove, The pan would produce alot of smoke and steam, Id open up the door and window that lead outdoors for ventilation, Do you have too cook steak on low with a little oil for this not too happen basically slowcook it? 

    also my last and most important question is this, is the smoke produced from the pans very dangerous? i know it doesnt produce carbon monoxide or anything (electric stove anyhow) but what about the the metal or iron the pans were made out of should i worry at all or is it fine?
     
  2. koukouvagia

    koukouvagia

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    You brought memories back of the days I was cooking steak in my dorm room on a hot plate.  The entire hallway would get smokey haha. 

    Where do you live now?  What makes you ask this question, is it because you want to cook a good steak now or because you're worried about damage you may have caused to your health by your prior cooking?  There are a few threads on this forum about how to cook steak and they all basically say the same thing.... screaming hot pan, super dry (not wet) steak.  Depending on the thickness of the steak and how well you want it cooked through you may be able to cook it on the stove top from start to finish.  If it's especially thick some people sear it on the stove top and then transfer into the oven to finish cooking.

    Regarding the safety of high heat and pans, it all depends on the pan you were using.  Non-stick pans can be rather dangerous because of the non-stick coating they have and are not advised for high heat cooking.  I cannot comment on other types of pans but there have been studies that suggest aluminum is linked to alzheimers.  I can't say for sure.

    Do not cook your steak on low heat, you'll get a very sad gray little piece of chewy meat :(
     
  3. chefedb

    chefedb

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    Retired Chef
    All smoke is dangerous as it replaces oxygen and you need that to breathe.. I feel the most dangerous smoke is that thrown off by processed meat that contains Nitrites and Nitrates. Some believe that a chemical change takes place when these two elements are subject to high heat that could prove cancerous. Most times rhey are used in franfurters,wurst,smoked sausage,kilbassi as preservatives .and to retain color.etc.
     
  4. boar_d_laze

    boar_d_laze

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    Originally Posted by Koukouvagia  
    NO!!!   This "hypothesis" has been long and completely disproved and discarded. 

    BDL