We were asked how to reduce or eliminate oil splatter while pan frying, and if different pan materials and thicknesses produced more or less splatter.
Properly pan searing to brown meat and vegetables is inevitably going to cause a small amount of pan splattering. Using quality skillets such as thick bonded stainless steel skillets will reduce hot spots, and as a result will produce less smoke and oil spitting.
Other tricks are to thoroughly dry ingredients, do not place cold or frozen ingredients in hot oil, pan fry only thin or compressed cuts of meat, and use a splatter screen that will allow vapours to escape, but will catch oil from splattering out.
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