Dutch Oven Smoke
I have baked about 60 loaves of bread so far and the 2 dutch ovens I have been using are in desperate need of re-seasoning. As anyone had any success seasoning their cast iron dutch ovens so they don't smoke and set off the fire alarm each time you use it?
I am familiar with the different smoke points and how the general process works. If you usually use your dutch oven at 450F, pick an oil with a higher smoke point, bake for an hour at a temperature higher than the smoke point, cool, repeat for however many layers you want.
My problem is that when I bake artisan bread, I pre-heat the oven and dutch oven to 500F (about the maximum of my oven) and then drop the temp when bread is the oven. So I can't oil it with an oil with a higher smoke point and go beyond that point so it doesn't smoke when I use it at a lower temperature simply because my oven can't heat high enough. Has anyone figured out a successful way to bake with the dutch oven and not set off the smoke alarm?