I've start cooking large batches of food on Sunday in preparation for the week. One item is cooking chicken at a high temperature on my cast iron skillet until it is cooked through. Last night as I removed the first batch to put on the next I added some oil as it was needed. It'll probably come as no surprise that the skillet became alight with a grease fire.
How can I avoid this in the future? Would it be best to let the skillet completely cool, add oil then, and cook the next batch? Any advice would be helpful. Thanks in advance.