Is there anything more frustrating than being snapped out of your cooking groove by scalding, splattering oil? Not only is it messy and annoying to clean up — how did those droplets end up on the ceiling? — but it can also be painful and potentially dangerous when hot oil makes contact with skin.
Why Does Oil Splatter?
Oil actually won’t splatter on its own. Splattering happens because oil and water famously don’t mix. Water molecules are more attracted to each other than they are to oil, which causes the two to separate. As the water is heated, it turns into steam, which has a significantly larger volume than its liquid form. This sudden expansion forcefully displaces the oil. The cooking oil has to go somewhere, and that somewhere is everywhere.
Dry, Dry Again
Fortunately, there’s a simple step you can take to prevent oil splatter: Thoroughly dry your food before you add it to the pan. While it sounds basic, experienced cooks know how easy it is to skip this step when you’re in a hurry to get dinner on the table. Drying is especially crucial if you’re about to cook anything you’ve just rinsed, such as fresh vegetables. Simply pat your food down with paper towels or a clean kitchen towel, making sure no water droplets remain before it hits the oil.
And don’t forget about the tools — make sure your cookware is properly dried as well. If you’re using a spatula, spoon, or even a pan you’ve just washed, those leftover water droplets will contribute to the splatter.
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Other Ways To Prevent Oil Splatter
Drying food before cooking is an important first step, but it works best when used in tandem with other anti-splatter measures. A fine mesh splatter screen can be a game changer for keeping your stove and countertops oil-free. Another overlooked tip is ensuring your pans are appropriate for what you’re cooking. The shallower the pan, the more splatter you’re going to get. Consider using a deep skillet with a lid for any oil-heavy cooking.
