I have been using my cast iron cookware more lately due to the very cold, damp and windy weather. Last night I was using my Lodge grill pan to do some burgers. Burgers as well as chops and steaks splatter and smoke a lot during the cooking process. To
greatly reduce the mess I cover the pan with a piece of aluminum foil, folding over the edges and leaving a small corner open to direct the smoke towards the range hoods strongest air flow point. The foil must be able to be removed and replaced with ease to
check temps and turn the meat. It is best to fit the foil cold before the cook.. The result is reduced splatter, less cooking time and almost no smoke in the kitchen..I developed this a few years back as a result of screen type splatter shields not working and a
smokey kitchen..
