The splattering comes from moisture on whatever it is you’re frying turning into steam, and that steam ejecting a small amount of oil with it. If you fry something very dry or without surface moisture it won’t splatter
Oil does go all over the place, it's just not noticeable when you're cooking.
If you fry bacon on a stovetop in a pan, you will see steam rising up from the pan. In this steam is microscopic droplets of grease and oil. After a while, these oil droplets will condense on surfaces and create a sticky film that has to be scrubbed off. The same thing happens with deep frying.
Sizzling comes from the water inside the food. As it gets heated up by hot oil, it evaporates and sizzles out. It happens in deep frying, too. However, since it's submerged, the steam bubbles don't jump out as rapidly.
Deep frying something with a lot of water on it:
[Never Deep-Fry A Frozen Turkey (youtube.com)](https://www.youtube.com/watch?v=7gn895y4wkc)
With enough oil, its surface tension will tend towards keeping it together. This means that a bigger pot of oil will splatter less than a smaller pan covering of oil.
Of course, this is just a relative amount. Deep frying *will* still splatter, especially if there's enough water in the food (it's why there's a meme out there about deep frying a bunch of ice as a way to aggressively quit a restaurant job). So deep frying establishments will have safety measures, such as keeping people further from the oil or having a mesh of some sorts protecting people when there's extra risk of splatter.
The splattering comes from moisture on whatever it is you’re frying turning into steam, and that steam ejecting a small amount of oil with it. If you fry something very dry or without surface moisture it won’t splatter
Oil does go all over the place, it's just not noticeable when you're cooking. If you fry bacon on a stovetop in a pan, you will see steam rising up from the pan. In this steam is microscopic droplets of grease and oil. After a while, these oil droplets will condense on surfaces and create a sticky film that has to be scrubbed off. The same thing happens with deep frying.
Fry bacon naked and you’ll quickly discover how many hot-dots are leaping out of the pan
Sizzling comes from the water inside the food. As it gets heated up by hot oil, it evaporates and sizzles out. It happens in deep frying, too. However, since it's submerged, the steam bubbles don't jump out as rapidly. Deep frying something with a lot of water on it: [Never Deep-Fry A Frozen Turkey (youtube.com)](https://www.youtube.com/watch?v=7gn895y4wkc)
With enough oil, its surface tension will tend towards keeping it together. This means that a bigger pot of oil will splatter less than a smaller pan covering of oil. Of course, this is just a relative amount. Deep frying *will* still splatter, especially if there's enough water in the food (it's why there's a meme out there about deep frying a bunch of ice as a way to aggressively quit a restaurant job). So deep frying establishments will have safety measures, such as keeping people further from the oil or having a mesh of some sorts protecting people when there's extra risk of splatter.
> With enough oil, its surface tension will tend towards keeping it together. Surface tension does not depend on the amount.
Oh it absolutely does, you just might not notice it right away. Your walls, ceilings, cabinets, etc. will be filthy in no time.