When sunflower oil is heated in a frying pan, it now and then begins to splatter in all directions and scatter in very hot drops. Everything becomes especially bad at the moment when you try to put something on the well-heated surface of the pan. This frankly interferes and, moreover, can be dangerous. Experienced owners know that there is one trick as simple as it is effective that will help you forget about the spray from the pan almost forever.
Why is oil splashing
Any oil will splash when heated and especially in contact with food. However, the amount of droplets created, flying in all directions, varies greatly depending on the level of product quality. As a rule, the more expensive the oil, the less it creates scattering and stinging all around. This is exactly the case due to the fact that much more water is added to cheap brands of sunflower oil. Actually, it is the water in the oil or food that gets into the pan that becomes the main reason for the formation of splashes. As a result, you have to expose your hands and face "under attack" and, even worse, spend a huge amount of time cleaning the kitchen and stove.
Therefore, the simplest thing that can be done is to change the brand of sunflower oil to a higher quality (that is, more expensive) one. Unfortunately, such a step is simply not affordable for most of our fellow citizens. But you can go the other way.
What can be done to prevent splashing
Plan B is much cheaper, although it is more difficult for the hostess from the technical point of view. In order to prevent the oil from splashing subsequently, a small amount of table salt must be added to the preheated pan. The salt should be more or less evenly distributed over the entire cooking surface. Only after that sunflower oil is poured into the pan. As a result, there will be either a lot less spray, or there will be some. It depends on the oil-salt ratio in the pan.
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Of course, reading this advice, most housewives have already managed to rightly indignant that in this case the food will turn out to be oversalted. If you cook as always - definitely. This means that in order for the dishes to turn out to be normal, they will have to be undersalted at the cooking stage before they enter the pan.
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If you want to know even more interesting things, you should read about how to clean a dirty frying pan to a shine In the "Soviet" way.
A source: https://novate.ru/blogs/230420/54249/