Reddit reviews Cuisipro 13-Inch Splatter Guard

Stop putting your face down near the pan?

I've never had a problem with that when cooking a steak. For bacon, I use one of these:

http://www.amazon.com/Cuisipro-746588-13-Inch-Splatter-Guard/dp/B00004SU1E

If you're worried about grease splattering all over the place when frying, it's worth investing in a stainless steel splatter-guard:

http://www.amazon.com/Cuisipro-746588-13-Inch-Splatter-Guard/dp/B00004SU1E

The mesh lets air through, so you won't be steaming whatever you're frying at the same time, but keeps grease from flying out all over your walls and stove range. It comes in really handy when making bacon.

A lot of people are suggesting you use a deep skillet or pan and fry them on one side at a time.

These methods will work quite well, but I want to add three things that I think are very important:

1. Get an oil or candy thermometer. You need to keep the oil below its smoke point or you'll be setting off fire alarms. This is the best way to make sure you keep the oil at a constant temperature.
   
   
2. Get a splatter guard! I'm serious, these are important. They will help keep your stove top clean, and may prevent you from getting burned.
   
   
3. Lastly, the first time you try deep-frying something in a pan, have a window open with a fan nearby that you can turn on if the oil starts smoking. Even if you don't set off any alarms, burning oil has a pretty distinct and rather unpleasant smell which can permeate your house if your not careful. Make sure to position the fan to pull air out of the house, not in.
   
   Good luck.

I cook all my bacon nude.

http://www.amazon.com/Cuisipro-746588-13-Splatter-Guard/dp/B00004SU1E

Nice!

Have you tried a splatter guard?

google splatter guard

sounds like you need this then.

I've found Bar Keepers Friend to be, for many things including grease, cleaning on easy mode, just painful to use on non-horizontal surfaces. It's safe to use on stainless steel cookware, but probably not on anything nonstick/cast iron/etc.

Also, invest in a grease splatter guard - something like this.

Your worries are literally adorable! I will do my best to help easy your frying woes!

You can fry in a cast iron skillet, but if you have a heavy bottomed stock pot or something even heavier like a dutch oven, that will help with heat distribution and reduce splatter.

Peanut oil and coconut oil are both great for frying, but most fats other than olive oil and butter will work. soybean/vegetable/canola are ok, but not as healthy as coconut oil.

Oil is ready when you throw something in and it bubbles/sizzles. You can test this with a few drops of water, but I generally will take a little scrap of the "breading" or cheese or whatever I'm frying and toss it in every few minutes until it seems hot. You can use the back of a wooden spoon and if bubbles collect around the spoon its ready.

To reduce splatter you can buy grease splatter shields which are basically flat strainers. I think it's a waste of space/money. I'd spend your money on a special spatula for removing things once they are done.

Good luck and may all your future frying endeavors be delicious and successful!