Why Does Hot Oil Splatter, and How Can You Prevent It?

Oil boils at 170–190°C / 340–375°F, while water boils at 100°C / 212°F. That is why every drop of water that enters the oil boils and turns to steam immediately. Steam takes up much more space than water and pushes its way upward through the oil, flinging surface oil into droplets. Even a thin layer of water on food can cause this. Splattering is more severe with frozen food carrying ice crystals and with vegetables that release water quickly, because more water enters the oil. The severity of splattering is directly proportional to the amount of water that gets into the oil.

The first precaution is drying. Before washed vegetables, marinated meat, or fish goes into the oil, press paper towels against the two sides to dry them. Shake loose ice from the surface of frozen prepared foods; do not add a product with a thick layer of ice to the oil all at once. For breaded foods, a layer of flour holds moisture on the surface and reduces splattering. Do not hold a lid or a wet ladle over the oil to keep water droplets out; steam collected on the lid can drip back into the oil.

The second precaution is how the food is lowered in. Do not drop it into the oil from above; hold it close to the surface and lower it slowly, away from yourself. That way, the first splatter goes toward the far side of the pot rather than toward you. Tongs, a wire skimmer, or a slotted spoon keep your hand away from the oil. Add pieces to the pot one at a time, and do not overcrowd it. In an overcrowded pot, the oil can approach overflowing, its temperature drops, and the food releases more water, causing more splattering.

Temperature also affects splattering. In oil that is too hot and near its smoke point, water boils much more violently and splattering becomes more intense. When oil is kept between 170–190°C / 340–375°F, the food fries with lively but controlled bubbling. Check the temperature with a thermometer; if you do not have one, look for bubbles rising around the handle of a wooden spoon dipped into the oil. Never add water to the oil for this test: water produces exactly the splattering you are trying to avoid, without measuring the temperature. Do not fill the pot to the brim with oil; leave room for bubbling oil to fall back.

There are a few other simple ways to protect yourself. A fine-mesh splatter screen placed over the pan lets steam escape but catches oil droplets. When frying, wear sleeves that cover your arms and an apron rather than short sleeves; turn the pot handle so it does not stick out past the stove, and keep children away from the stove. If hot oil splashes on your skin, hold the burned area under cool running water immediately and keep it there for about 20 minutes; do not apply ice, oil, cream, or yogurt.