Prevent frying fat splatters with this simple kitchen trick

During frying, the fat splatters, settling on the stove and walls. This can be prevented. All you need to do is use a product you likely already have in your kitchen cupboard.

Frying is one of the quickest methods of cooking food. Just pour oil into the pan, heat it, and place your chosen product on it, and it will be ready to eat in a few minutes.

Sometimes, while frying, the heated fat begins to splatter everywhere. It settles on the stove, tiles, countertop, or even on your skin. However, there's a simple way to eliminate this problem completely.

Fat is an essential part of frying. We often reach for sunflower oil, canola oil, or lard. The amount of fat should be adjusted to the type of food being prepared. We use much less fat for vegetables than for meat, like pork chops.

During frying, the fat reaches such a high temperature that it starts to splatter. This effect intensifies if even a small amount of water enters the pan. However, there is a way to prevent the oil from splattering at all.

Żaneta Grela is a popular Instagrammer, publishing under @zielony_porzadek_. On her profile, she shares tips for cleaning and maintaining order. In one of her recent posts, she showed how to reduce fat splattering. You only need one product, which you likely already have at home: salt.

"Just sprinkle a bit of salt into the hot oil, and the splattering will stop immediately," reads the Instagram post. The post has gathered over 500 likes.

During frying, many chemical reactions occur that affect the prepared dish's colour, texture, and nutritional value. For this reason, it's worth choosing a fat with a high smoke point. This is expressed in degrees Celsius. Once the fat reaches a certain temperature, it starts to burn, losing all its nutritional properties. Fats with a high smoke point are suitable for prolonged frying, while those with a low point are best for salads or cold foods.

Which fat is best for frying? Avocado oil, because it starts to burn only when it reaches 270°C. Apricot kernel oil is second, and almond oil is third. Flaxseed oil and butter are the worst choices. These fats start to burn as soon as they reach 100°C.