No matter how often I see it in cooking shows or how my grandma does it so effortlessly, oil splattering everywhere when you first try cooking is scary. It’s hot, it hurts if it hits you, and cleanup is never fun. You’ve probably experienced that too and getting all geared up with lids on one hand just to avoid the oil splatter when cooking.
It’s one of my worst nightmares! I’m always amused by how my grandma manages to stop oil splatter when she’s cooking. I’ve finally decided to put an end to my nightmare and ask her about her traditional techniques of cooking without any splatter.
Why Does Oil Splatter When Cooking with Cast Iron
Before I share her excellent techniques, let’s talk about why cooking oil splatters. Aren’t you curious too? There are actually a few scientific reasons behind this messy kitchen phenomenon.
When you heat up oil in a pan, the molecules inside the oil begin to move around much faster. These molecules have so much energy at a certain point that they escape from the liquid and become a gas. These tiny droplets of oil vaporize and float through the air until they eventually make contact with something else and turn back into a liquid.
When frying, another common reason for oil splatter is when a tiny droplet of water from the ingredients comes into contact with the hot oil. This can cause the water to vaporize instantly, resulting in a small explosion that sends hot oil flying.
How to Stop Oil Splatter When Cooking with Cast Iron
Dry the Ingredients and Pan
My Nana always told me that she would make sure to dry the ingredients before putting them in a pan with hot oil. Water is the reason why oil splatters, so it’s really a great method to stop oil splattering. By drying the ingredients before adding them to the pan, there is less chance of water coming into contact with the hot oil and, therefore, less oil splattering.
Nana noted that it’s important to ensure the cast iron skillet is dry before adding and heating the oil to avoid oil splatter. She said she makes it a point to check the pan before proceeding with cooking. This attention to detail ensures her food turns out perfectly every time.
Avoid Cooking Frozen Food
Another method that my Nana uses to prevent oil splatter when cooking with cast iron is to never add frozen or partially frozen foods to hot oil without first having them set out for a time, even frozen veggies. By allowing the food to thaw first, you can help prevent any accidents.
My Nana also suggested sauteing the onions to reduce moisture. By sauteing them, we release some of the water that’s stored inside the onion, which helps to prevent oil splattering. This is especially important when cooking at high temperatures. Not only does it help to keep your stovetop clean, but it also prevents burning or scorching the onions.
Sprinkling Salt or Flour
A bit of salt and flour are also my Nana’s best friends when frying with cast iron to avoid oil splatters. By sprinkling a bit of salt and flour onto the surface before frying, my Nana is able to create a barrier that prevents those pesky oil splatters. These condiments, like flour, can absorb moisture. If applicable, my Nana recommends coating the food properly with flour to prevent it from becoming too moist.
Controlling the Heat
When frying something on the stove, Nana advised gradually heating the oil and cast iron. By slowly heating the oil first, then adding the food items, you can help prevent any hot oil from jumping out of the pan and making a mess.
She also added that it’s important to monitor the cooking temperature carefully, as if the cast iron becomes too hot, the food will release moisture, and this will lead to oil popping. Alternatively, when flipping the food, Nana suggests removing the skillet from the stove since the juices from the other side of the food might cause the oil to splatter.
Reduce the Food’s Thickness
Another grandma’s cooking hack to avoid oil splattering is to reduce the thickness of food and fry thin pieces. By making the food thinner, there is less surface area for the oil to splatter on. This results in a neater and cleaner cooking experience.
But if you really need to cook thick food, Nana recommends searing the surface of big slices of meat in a skillet and then finishing it in an oven or using sous vide. Once that’s done, give it another sear for extra measure.
Use Tools to Fight Oil Splatter When Cooking
These are traditional hacks that my Nana learned to stop oil splattering and to have a messy kitchen when cooking with cast iron. But, somehow, the oil popping is unavoidable, so the best solution is to use the right tools. My Nana is not a fan of modern tools, so I had to discover this by myself.
Here are some of the tools I use to fight those jumping oils when frying:
Splatter Screen
I invested in a quality splatter screen that fit snugly over my pan. This was one of the best decisions I ever made, as it saved me a lot of time and energy cleaning up after cooking. It also shielded me from the hot oils coming to burn my skin.
Aluminum Foil
Another hack that I’ve come across over time is to place a layer of aluminum foil over the pan before adding the oil. . By placing a layer of aluminum foil over the pan before adding oil, you can help keep any oil droplets from making a mess. This trick is especially useful if you’re working with hot oil, as it can help to prevent splattering.
Optimize Kitchen Tools
I also use long kitchen tools such as tongs or chopsticks to keep a safe distance from the hot oil. By using these longer tools, I am able to keep myself further away from the oil and thus avoid any potential injuries from splatters. A deeper cast iron pan also helps to minimize the oil splatter when cooking. This is especially useful when frying food, as it can help to keep the oil contained within the pan.
