The cooking fume in the iron pan has nothing to do with the pan. It is mainly related to the temperature of the cooking, so we should lower the temperature at this time. In addition, if the oil quality is too poor, smoke will also appear. Try not to let the temperature reach the smoke point of the oil. It is best to control it at about 180 degrees. Don't wait until the oil starts to smoke before adding ingredients.
Some people think it's the iron pot because the oil fume in the iron pot is relatively large. In fact, the oil fume in the iron pot has nothing to do with the pot, but with the temperature of the cooking. As long as we lower the temperature when cooking, the oil fume will be reduced a lot.
Then there is the problem of oil quality. Slightly better quality oil is not easy to smoke, and each oil has a 'smoke point'. When the temperature reaches, there will be obvious smoke, such as rapeseed oil. In order to reduce oil smoke, we should try to avoid using this type of oil.
When cooking, we should control the temperature at about 180 degrees. We must not put the dishes after the oil in the pot begins to smoke. This will produce a lot of oil smoke and destroy the vitamin content in the ingredients. It is a very bad way of cooking.