> Cooking is insanely bad for the air in your house, even with an outside-venting hood. Any sort of medium-high heat cooking will spike the PM2.5 to multiple ti

> Cooking is insanely bad for the air in your house, even with an outside-venting hood. Any sort of medium-high heat cooking will spike the PM2.5 to multiple times that of the haziest days here in NYC, and with the windows shut it will stay elevated for hours after. I’ve found this varies quite a bit. Though, I don’t do a ton of high heat cooking, so maybe there’s no way to do that without pollution. But at medium to low temperatures, you can get crazy variance in AQI output: * Lack of enough oil/butter in the pan will send levels soaring * Cooking one thing in the pan then another after is very bad. Eg I used to cook sweet potatoes then add meat after and not clean in between to save waiting. Boy was that bad for the air. I think it’s because tiny bits of food you may not even see stick to bottom of pan and burn * Browning is when it gets worse. Any kind of browning on foods spikes pollution. * Any food particle that gets on the burner will invariably lead to hazardous AQI levels. Like even a single fleck of meat left cooking will fill the house. You may not necessarily smell it as much as other things * Turning heat off at end of cooking works wonders. I do this with bacon and it takes it from a hazard to not even spiking aqi. Finished product looks and tastes the same