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I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their eyes.

I'm monitoring the temperature of the oil the entire time, and I'm positive it never goes above it's smoke point.

What is / is there a way to avoid this?

  • No visible smoke either? How close are you getting to the smoke point? Do you reuse oil? – Cascabel Feb 9 '16 at 3:04
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    Have you cleaned it and checked for airflow? – Escoce Feb 9 '16 at 3:50
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    Also, don't use ceiling fans in the kitchen when cooking and using the hood. The ceiling fans blow air around which makes it harder for the hood to catch smoke and other vapors from the stove top. – Escoce Feb 9 '16 at 3:52
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    Have you ever fried anything intensely spiced or particularly high in capcaisin (chili peppers, etc.) in the same oil? That stuff can hang around for a while and even a small amount can cause a burning sensation if it hits your mucus membranes. – logophobe Feb 9 '16 at 4:27
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    Yes actually - tonight which prompted my question. – jdphenix Feb 9 '16 at 4:34
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Right so a couple things here.

That hood doesn't vent outside. It filters the air and blows it back into the kitchen. Ok, not ideal but get some charcoal, and keep the intake clean.

Cooking with peppers, including black pepper can gas a room. When my girl friend cooks with Montreal steak seasoning I have to vacate. I can't breathe while its cooking.

Reusing oil is fine, but it's going to retain what's already been cooked in it. So it that means pepper oils are in the oil, you could be gassing yourself.

Try using fresh oils with a high smoke point, filter them and reuse them a few times but when they noticeably discolor, then renew. This will reduce your buildup of material burning in the oil.

  • I've got some solid steps to try here, thanks! I'm very much a novice when it comes to deep frying. – jdphenix Feb 9 '16 at 12:43

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