To avoid splashing, which can lead to minor burns, heat oil slowly.

When putting your food into the pot or pan, do so slowly so the oil doesn’t splash.

Watch food that’s on the stove or in the oven to prevent burning. If you smell something burning, turn the heat off and wait a few minutes before checking the food in case a small fire has started.

Before cleaning your pot or pan, let them cool completely and remember to use pot holders to prevent your hands from getting burned.

Extra virgin olive oil has a low smoking point so be cautious when heating this up and do so very slowly. You can also consider using coconut oil, grapeseed oil, and ghee when you are cooking at higher temperatures.