Oil Splatter when frying

Question

Any suggestions on how to cut down on the amount of oil splatter when pan frying/searing meat? I guess one of those mesh covers are the way to go but I'm wondering if there is anything else I could do.

I've only been using a gas stove for about a year and the amount of splatter is too much.

Am I cooking with too much oil? Too much of a high heat (even though that is what necessary sometimes)? The meat tends to go in pretty dry so I don't think it's moisture on the meat. 

It gets really messy. 

Any ideas are appreciated.

Answer

These mesh pot lids arent that easy to find but I recently got a pack with three lids in different sizes at Target. I finally replaced my old one that was falling apart.

Answer

Mesh covers are the way to go. I have two - both of which I purchased very economically off of Amazon (partially by accident). I'd ordered a large one, which is very difficult to find in stores around here, but the vendor sent me a small one by mistake. When notified, vendor told me to just keep the small one, & sent me the large one I'd ordered. So I ended up with 2 for the price of one. Regardless, both do what they're supposed to do, & I really can't see any other solution to your problem other than mesh covers.

Answer

You need a splatter guard (mesh cover liked the others have described). 

Here is a link to one that won a Cook's Illustrated equipment review. 

http://www.amazon.com/Amco-881-13-Inch-Splatter-Screen/dp/B00004RFJR/ref=wl_it_dp_o?ie=UTF8&coliid=I2QMTOZM9RY1UG&colid=54YPN54A3KGC

Answer

If you're searing meat, you don't need to add any oil to the pan. And you don't need to oil the meat. Last night I did a steak and tonight a pork tenderloin. Got the cast iron skillet really, really hot. Put the meat in, seared deeply on both sides, then into a 425-450 oven. Perfect. Thanks again, jfood and others.

Answer

I love my mesh cover. Kind of a pain to clean, but it does the job.

You don't need much (if any) additional oil in the pan. I make sure my meat is really dry (uncovered in fridge) and just put it into the pan. With most cuts of meat, there's enough fat in the meat so that you don't need the oil.

I also find that when mine does splatter (through the screen or when I'm flipping), I find that it just wipes up pretty easily.

Answer

Regarding your stove, you need to decide whether you want to use it or look at it. If the former, it's going to get dirty and you'll have to get out the heavy duty cleaning regime (ie oven cleaner) from time to time. If the latter, investigate sousvide cooking.

Answer

There is actually one other option: Frywall. It's new, though, so it doesn't have any reviews yet.

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Oil Splatter when frying

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