Why does it NEED a hood? Not all hoods are even plumbed to the exterior of the home, a lot of them simply recirculate the exhaust right back into the room.
Having lived in a house without a hood it sucks as smoke builds up fast if anything gets overheated and if gas the humidity builds up fast as well since water vapor is a byproduct of combustion. I always run our hood (ducted to the outside) for this reason.
Well not NEED but I believe to meet code here it would be required, a hood that vents to outdoors. I checked into this when I moved in but not very seriously as it wasn't an option at the time and it's been a few years now of not thinking about it....
Admittedly I would very much prefer one anyway as doing stuff like seasoning a pan is overly exciting.
Depending on the shit, if it's seasoned right yes it's not technically totally non-stick, but one trick is make sure it's hot before adding fat/oil. E.g. for cornbread, I'll heat the pan with the oven, then add butter and swirl it around good, then the cornbread batter, and it just pops right out like poop from a goose, just amazing.
Why does it NEED a hood? Not all hoods are even plumbed to the exterior of the home, a lot of them simply recirculate the exhaust right back into the room.
Having lived in a house without a hood it sucks as smoke builds up fast if anything gets overheated and if gas the humidity builds up fast as well since water vapor is a byproduct of combustion. I always run our hood (ducted to the outside) for this reason.
I understand that, but food also smokes and can burn with electric heat. And thawing foods or boiling water also releases water vapor.
Good point about the humidity, I wasn't even thinking on that wavelength.
Well not NEED but I believe to meet code here it would be required, a hood that vents to outdoors. I checked into this when I moved in but not very seriously as it wasn't an option at the time and it's been a few years now of not thinking about it....
Admittedly I would very much prefer one anyway as doing stuff like seasoning a pan is overly exciting.
Shit I've tried to season my cast iron. Shit always stiicks still.
Depending on the shit, if it's seasoned right yes it's not technically totally non-stick, but one trick is make sure it's hot before adding fat/oil. E.g. for cornbread, I'll heat the pan with the oven, then add butter and swirl it around good, then the cornbread batter, and it just pops right out like poop from a goose, just amazing.
I do add olive oil every time I use the pan, otherwise it's dry. It never has a good sheen like I've seen "properly" seasoned pans to have!