Cooking is an art, and it is a joyful thing to prepare meals for your family. However, kitchen fumes are often the main culprit that ruins this beautiful scene. Being surrounded by fumes in the kitchen can have negative effects on your health, especially if it happens over a long period of time. Here are some tips on how to reduce kitchen fumes.
Controlling cooking oil temperature:
The ideal temperature for stir-frying is around 180 degrees Celsius. At this temperature, the oil will not produce smoke. When the temperature exceeds 200 degrees Celsius, a large amount of fumes will be generated. Therefore, it is best to keep the oil in the pan from smoking. This can reduce fumes and prevent the loss of nutrients such as vitamin C in the ingredients.
Using a thick-bottomed pan:
Using a pan with a thicker bottom can reduce the production of fumes. A pan with a thin bottom tends to heat up quickly, causing a large amount of fumes to be released. A thick-bottomed pan can slow down the increase in temperature and reduce fumes. As long as the temperature is sufficiently high, fumes will still be produced.
Using fresh oil:
It is best not to use repeatedly used oil for cooking. Fresh oil is recommended as reused oil not only contains carcinogens itself, it also produces more carcinogens in the fumes.
Ensuring good kitchen ventilation:
Install a high-performance fume extractor in the kitchen and turn it on before starting to cook. This will ensure good ventilation in the kitchen. It is also beneficial to open windows and doors to maintain air circulation. Keep the kitchen in a state of convection. Always keep the fume extractor on during the cooking process and turn it off 10 minutes after finishing cooking.
Improving cooking methods:
Try to avoid cooking methods such as deep-frying, pan-frying, excessive oil use, and high heat. Stir-frying requires temperatures close to 300 degrees Celsius, which will inevitably cause a large amount of smoke from the oil. Choose cooking methods such as steaming and boiling, which can fundamentally eliminate fumes, reduce oil usage, and minimize damage to the nutrients in the food.
Hazards of kitchen fumes:
The kitchen is often the most polluted space in a home. In addition to harmful gases emitted by coal and natural gas, kitchen fumes are another source of pollution. Prolonged exposure to fumes can lead to kitchen fume syndrome. The harmful gases in the fumes can induce risks of lung cancer, respiratory diseases, dull and yellowish skin, and accelerate the onset of age-related diseases.
Kitchen fume syndrome, also known as "oil intoxication," refers to the loss of appetite and feelings of dryness and irritation in the eyes and throat after cooking. In severe cases, there may be aching eyes and itchy throat, reduced appetite, and gradual weight gain.
