I would like to clarify I am not asking about oil splatter nor am I asking about air filtration tools.
What is the best way to reduce the generation of frying aerosols and vapors that can condense on distant surfaces such as those in rooms adjacent to a kitchen without changing cooking temperature or method of cooking, in this case, pan frying?
Is the smoke point of the cooking lubricant the greatest factor for aerosols and vapors or is there something else that impacts it more strongly such as the amount of moisture in the food being cooked which increases the amount of sizzling and splatter which may generate fine aerosols that remain airborne?
Can an oil vaporize without ever reaching its smoke point or is the term "smoke point" synonymous with evaporation? Maybe my question is misguided and oils cannot actually vaporize, but rather only become a fine mist, or maybe the smoke itself is what is sticking to the surfaces as what appears to be an oily film.
Is there an index for different types of cooking lubricants regarding their evaporation points rather than smoke points if they do indeed evaporate?