The smell of frying can linger in the kitchen for hours, or even days, because small droplets of fat and moisture spread in the air and end up depositing themselves on towels, curtains and other surfaces. A cleaning expert explains that the best way to avoid the problem starts even before frying: extractor fan at maximum and air circulation.
Many people avoid fried foods at home not only for health reasons, but because the smell “sticks” to the environment and seems impossible to remove. The reason is simple: when fried, it releases suspended particles that carry odor and easily cling to porous materials.
According to Bree Uebergang, cleaning specialist and founder of a line of detergents, cited by Notícias ao Minuto, the essential thing is to reduce the amount of particles circulating and prevent them from adhering to surfaces.
Step #1 is preventative: exhaust fan at maximum
The main recommendation is to turn on the extractor fan at maximum while cooking. The idea is to direct the airflow away from particles, capturing them before they reach fabrics and corners of the house.
This makes a difference especially when frying in hot oil, because the process creates more fat aerosols, which are “perfect” for absorbing and spreading odors.
The sooner the hood comes into action, the less smell is “trapped”, and the less work you will have to do later.
Open windows to create air flow
In addition to the exhaust fan, the expert recommends keeping windows open to create a constant air flow. The current helps to push the odor out, reducing its concentration in the kitchen and adjacent rooms.
If you can, do this during the cooking time and a few more minutes after it is done, to “clean” the air.
In kitchens open to the living room, this measure is even more important, because the smell quickly spreads through the textiles and upholstery.
The vinegar trick: boil water and vinegar in equal parts
To eliminate the smell that is already in the air, there is a simple trick with vinegar. The recommendation is to mix equal parts of cleaning vinegar and water in a pan and let it boil on the stove.
Here is an important detail: at this stage, the recommendation is not to turn on the extractor fan. The objective is for the steam to circulate throughout the kitchen and reach various areas, neutralizing the odor in the environment.
The explanation given is that vinegar contains acetic acid, which helps neutralize odors associated with fats and proteins. When the vinegar smell disappears, it usually takes with it the “trail” of the fried food.
How to prevent the smell from sticking to everything
If the smell usually “enters” the house, there are small habits that help a lot:
Avoid leaving towels and cloths near the stove during frying. These fabrics absorb grease and odor easily and end up spreading the odor when you use them later.
If you have curtains in your kitchen, keep them away from the cooking area whenever possible. The same goes for rugs or cloths on the floor.
And, once you’re done, quickly clean the stove and the area around it, because the grease that remains on the surface continues to smell.
What to do if the house has smelled like fried food for a long time
When the odor is already present, it is not enough to “air out” for five minutes. The most effective thing is to combine ventilation with a simple intervention: boil vinegar and water and, if necessary, wash textiles that may have absorbed grease, such as dishcloths and towels.
If the smell has spread throughout the room, it is worth ventilating that room as well and avoiding closing the house immediately after frying.
In the end, and according to , the secret is in two phases: prevent with exhaust fan and air current, and, if necessary, neutralize with vinegar vapor.
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