So, am I the only one that (a) can't convince himself to use a splatter screen (or guard or whatever they're called) when I'm using a skillet and (b) ends up cleaning the range every night after dinner? It drives me crazy.
From time to time I've thought maybe I'm using too much oil? But even when I use a cast iron pan and just lightly oil the protein that's going into the pan I end up with splatter all over the range. Stir frying in very little oil does it, too.
I've also wondered from time to time if I'm using the wrong pan, but I just can't understand what the purpose is of a frying pan (or a skillet) if I'm going to use a straight-, high-sided sautee pan to cook everything.
So, is it me? Or do I need to suck it up and either use the stupid screen or keep cleaning the range every night?