In fact, it is not the oil that 'splats', but the water that gets into it.
The essence is that the temperature of heated oil can reach 160-180° C, while the boiling point of water is 100° C. When a drop of water enters such a hot environment, it instantly evaporates and, accordingly, sharply increases in volume.
The resulting steam literally pushes the oil away, trying to occupy the optimal volume for its temperature. Roughly speaking, a drop of water 'explodes'. It is this process of rapid boiling and evaporation of water that causes the oil to splatter or 'splat'.
The best way to avoid oil splattering while cooking is to use special screens made of metal mesh that will prevent hot oil droplets from flying around.
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