How to Reduce Oil Splatter When Searing in Cast Iron

Oil splatter usually occurs when surface moisture hits hot fat. Thoroughly drying food and avoiding excessive oil makes stovetop searing more controlled.

Before food touches the pan

• Pat meat or vegetables dry with clean paper towels.
• Preheat cast iron gradually instead of turning immediately to maximum heat.
• Use enough oil to coat the cooking surface lightly, but not a deep pool.
• Lay food into the pan away from your body using tongs.
• Use a vent hood and a properly sized splatter screen if needed.

What to avoid

Be especially cautious with frozen or wet ingredients; rapidly expanding steam can throw hot oil.

Frequently asked question

Should you cover the pan with a solid lid?

A tight lid can trap moisture and produce steam rather than a crisp sear. A vented splatter screen may be better.