this post was submitted on 04 Apr 2026
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You and I are on two different ends of this spectrum cause I also eat almost exclusively spicy food, but never get bothered by anything airborne. Anytime I handle something fresh my fingies are all up inside those guts, but a lot of what I deal with is dried so that's really only jalapenos and serrano.
Edit: habaneros are usually fresh too, but they usually go in a blender like the dried dudes.
That’s hilarious! I usually eat the seeds or gut the peppers halfhazardly with a couple of knife sweeps through the flesh. I guess my hands only get a small coating by comparison.
But what are you cooking on? I’m usually on a cast iron with olive/canola oil with temp anywhere from medium to high
Cast iron with olive, avocado or coconut oil. If your hood fan isn't helping you, I guess respirator?
A rip roaring hot wok or the exact same, and neither are ever covered. Only thing I ever cook covered is rice usually.
My only remaining guess is that our hood might just need to get a stronger motor. If it isn’t the pan, oil, or spices, it has to be something external!
No hood either, yet. In the middle of a kitchen renovation, and it's next on the list.
I’m genuinely baffled. I’ll stop molesting you with questions now, and begin experimenting with more or less oil.
Always happy to talk about cooking.