deep frying questions

First, is there any way to reduce the smell factor when you deep fry? I love doing it, but my house smells like oil for a couple of days afterwards... Unfortunately, my oven hood isn't much help, so other solutions would be appreciated.

Second, (probably better for not-about-food board, but...) what is the best way to get that rubbery, sticky residue left over after deep frying off the inside and outside of my pot? It is non-stick (yes, I know it isn't the best for deepfrying, but the damage is already done) so steel wool wont work.

Thanks!