Why does grease splatter?

When hot cooking oil or butter comes in contact with water (such as liquid on the food, water from the steam, condensation on a lid, or water from a kitchen utensil) tiny pieces of water are rapidly turned into steam. This results in a small explosion that sends droplets of hot oil flying upward and outward rapidly resulting in grease splatter.

Here are a few tips to prevent grease splatter:

- Start with a hot pan. This will help the oil or butter to spread evenly and prevent it from sticking.

- Don't overcrowd the pan. If there's too much food in the pan, it will be more likely to release water and cause splatter.

- Keep the pan covered. This will help to keep the steam inside the pan and prevent it from condensing on the lid.

- Use a splatter screen. A splatter screen can be placed over the pan to catch any oil that does splatter.

- Be careful when adding liquid to the pan. If you're adding liquid to the pan, do it slowly and carefully to avoid splashing.