How to stop grease splatter when frying?

You know the scariest — and messiest — aspect of the procedure isn’t handling raw meat or attempting to prepare it precisely.

Rather, it’s the point at which your pan has completed heating and you’re going to add the meat. You cautiously place it in the pan, holding your breath, only to be greeted by scorching hot oil drips blasting off the pan and onto your burner — or worse, into your naked flesh!

It’s a frequent kitchen nightmare that both amateur cooks and professional chefs must deal with on a daily basis.

How Do You Avoid Oil Splatter when Frying?

Well, these secret tricks might just save your skin — literally!

To protect yourself and your kitchen, you could wear some serious safety gear while cooking or simply buy one of those inexpensive splatter shields. If you’re getting ready to cook, you don’t have time to wait for Amazon to deliver one to your door.

Fortunately, there are a few simpler methods for preventing hot oil from splattering while cooking on the stove. Here’s what you need to know to keep your counters clean and your skin burn-free.

While the pan or skillet is heating up on the stove, most of us drip oil into it. After all, isn’t that what you’re meant to do?

If you want to avoid oil splatters, maybe not. Here is a little scientific lesson: The oil itself does not spew and erupt out of the pan.

Rather, the oil reacts with the moisture of whatever you’re cooking. When water molecules collide with oil molecules, they form small pockets of steam that explode, propelling an oil-coated drop into the air. As a result, unpleasant splatters form, swiftly turning your wonderful dining night into a disaster.

“It burns.”

To avoid this, stir your meat or vegetables with the oil before cooking rather than putting the cooking oil directly to the pan. So the next time you cook with oil, you may quickly reduce those irritating and unpleasant oil splatters.

This is also true when it comes to preparing vegetables. Because of all the water in the packaging, it’s no surprise that you’re getting oil splatters aplenty when you dump meat directly out of the container into the pan. It’s a veritable fireworks display when a dripping piece of chicken is dropped into sizzling oil.

An simple method to avoid this is to pat your meat — or any other form of wet food — dry with a paper towel or clean cloth towel before placing it in the pan.

Also, if you’re using a marinade or sauce, drain any excess moisture before adding it to the oil. Before you begin cooking with the oil in your pan, make sure it is completely dry and free of any water droplets from when you washed it. This decreases the likelihood of splattering when the oil heats.

On the other side, maybe you’re using the incorrect pan size. Most people blame the assault of sizzling hot splatters on the oil — it’s too hot, the incorrect kind, etc. — or the item being fried. The size of the pan in which you’re cooking the oil and food is also a consideration.

Choosing a deeper pan with higher edges, which are more likely to keep oil contained, even if some spills. The cooking site notes that it’s not only size and form that matter; you should also examine the sort of cookware you’re using. A pan that distributes heat more uniformly is less likely to spew oil onto the burner.

Don’t have a pan with high enough sides? Lifehacker recommends purchasing a silicone “frywall,” which is simply a collar that goes over the edge of your pan to provide height and protection.

Of course, if you’re still getting splatters, you may use a spatter guard, a lid, or even whatever as a temporary barrier between the oil and the rest of your kitchen to stop the splatters and get your meal back on track.

Related Reading: Best Air Fryer Trays for Oven

I am Chef Harunur Rashid Azim. I inherited my family's love of cooking at a young age. I graduated from the Institute of Culinary Education in London, UK, with determination and passion to become a chef. Follow me on Twitter: @RashidIsChef, FB: Azim

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