I recently tried deep frying some chicken and it went horribly wrong. The oil started to smoke so much that I had to step outside because it was so thick. Even after I brought the Dutch oven I was using outside it smoked for a long while after. My question is why was it smoking so much.
The oil was cooking in a 9 inch cast iron Dutch oven. I had the heat on about a 9 (out of 10). The oil was peanut oil. At one point I put the lid on the cast iron. It was after I took it off that it began to smoke. I should have been more careful about how I researched the safety of doing this sort of cooking. Can anyone explain why this happened?