We all have this experience of cooking something only to have to keep re-adding oil as it ‘cooks away’, but what actually happens to the oil? Is it absorbed by the food we’re cooking? Does it burn away? And specifically, what happens to the calories in the oil?
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If you’ve ever cleaned a kitchen that has seen a lot of oiled pan cooking, you’ll notice that it mainly goes up, but also goes everywhere else too. In, around, and on top of the vent hood seem to be the main places I’ve had to clean it from. Also splatter will account for some of it.
Next time you’re in your kitchen, use a clean finger and rub a streak just about anywhere on, around, or above your stove top. You’ll find the oil.
And of course, some of it sticks to food and to the pan.
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