[ARTIKEL] 29 Apr 2025
Why does cooking oil explode and foam?
Who doesn't panic when the cooking oil suddenly explodes or foams while cooking? The sound "cess!" loud noises, oil that splatters, it can even hurt the skin—all of this makes the cooking experience stressful. But don't worry, you are not alone! Many people experience the same problem, and the good news is, we can prevent and overcome this problem in quite simple ways.
In this article, we will discuss the causes of cooking oil exploding and foaming, as well as practical solutions to keep your kitchen safe, clean, and your food delicious!
Common Causes of Cooking Oil Exploding and Foaming
1. Water Content in Food or Pans
This is the most common cause! When you add food that is still wet, or a pan that is not completely dry, the water will immediately react with the hot oil and cause an explosion.
The solution: Make sure all food ingredients are dry before frying. Use kitchen paper to absorb any moisture, and heat the pan until completely dry before pouring in the oil.
2. Residual Palm Oil or Oil Mixture
If you previously used palm oil and then changed to coconut oil (or vice versa) without cleaning the pan, a reaction could occur that could cause the oil to foam or even explode.
The solution: Wash the frying pan thoroughly and make sure there is no old oil left before using new cooking oil, especially if you use Mamaco Coconut Oil.
3. Oil temperature is too high
Oil that is too hot can cause food to burn on the outside but be raw on the inside. In addition, high temperatures also trigger explosions and excessive foaming.
The solution: Use medium heat when heating the oil and wait until the temperature is stable (170–180°C) before frying. Use a cooking thermometer if necessary.
4. Leftover flour or spices
Flour residue from wrapped foods (such as crispy chicken or fried bananas) can accumulate at the bottom of the pan. When this burns, foam will appear and a small explosion will appear.
The solution: Strain the oil after frying, or use a strainer when frying so that the remaining flour doesn't settle to the bottom.
5. Damaged Oil
Oil that has been used many times can become damaged. This oil becomes more sensitive to water, and when reused it can cause foam and explode.
The solution: Don't use the oil more than 2-3 times. If the color has turned dark, thick, and smells rancid—it's time to change to new oil.
Safe Tips for Frying So It Doesn't Explode and Foam
Use Quality Oil
Coconut cooking oil like Mamaco has higher heat stability and does not explode easily if used in the right way. Mamaco also does not foam quickly like bulk oil or low quality palm oil.
Heat the oil gradually
Don't immediately turn on a big fire! Start on low heat and increase slowly. This will make the oil hot evenly and not immediately 'shock' when food is added.
Dry All Ingredients and Cookware
Before adding food to the wok, make sure everything is dry—especially ingredients like tempeh, tofu, or fish. If there is still water remaining, the oil will definitely explode.
Don't put in a lot of food at once
If you fry too much at once, the temperature of the oil will drop drastically, then rise again, and this can cause the oil to foam and explode.
Tips: Fry a little at a time so that the temperature remains stable and the oil doesn't react excessively.
Use a Griddle Cover
If you feel like you're not used to dealing with oil explosions, use a transparent wok cover. This helps avoid oil splashes without having to drastically lower the temperature.
How to treat cooking oil so that it remains safe to use
Strain the oil regularly using a fine sieve or clean cloth to remove any remaining food.
Store the used oil in a closed and cool place, away from direct light.
Do not mix used oil with new oil. This can trigger a chemical reaction that causes the oil to deteriorate quickly.
Avoid putting frozen food directly into hot oil. Thaw first to prevent violent explosion.
Characteristics of Oils That Are Unfit for Use
The color changes to dark or black.
Lots of foam when heated even though there is no food.
Strong rancid or burnt odor.
The texture is thicker and stickier than usual.
If you encounter these characteristics, you should just throw away the oil and not use it again. For the sake of your and your family's health, always prioritize the quality of the oil used.
Conclusion: To make cooking safer and more comfortable, use Mamaco Coconut Cooking Oil!
No need to worry anymore about explosions or foam when frying, because you can avoid it with proper care and of course choosing quality cooking oil. Mamaco Coconut Cooking Oil comes with the advantages of pure coconut oil, which is more stable, safer and healthier for your kitchen needs.
Come on, switch to Mamaco right now and enjoy the calm sensation of frying, without the drama of oil exploding or excessive foaming!