peter wrote:
>
> I don't fry food very often (once or twice a year maybe). But everytime I
> do, my house is filled with fried oil smell, despite turning on the kitchen
> grease fan and opening a window during cooking. This smell stays for days.
>
> Is there a cooking oil that generates little or no lingering smell after
> cooking?

Does the oil get hot enough to smoke? If so any oil will do that. The
solution is to reduce the heat setting so there is no smoke.

But if you only fry a couple times per year, you may just be sensative
to the smell because you're not used to it. Rare smells seem more
intense than common smells.

Also, use a better cover. If it can't spray all over there is less mess
including less smell.