Learning how to cook again, burned cooking oil making pancakes but not sure what it produces?
From an NIH paper about cooking fumes: 


  "Frying at high temperatures also produces aerosols of fat with small aerodynamic diameters of 20–500 nm which disperse in the air of the kitchen and nearby facilities."


People like me who wear glasses while cooking know all about this. Even being in the same room as someone sauteeing something undoubtedly means needing to clean the fine grease spots off of your glasses. If the air temperature outside allows it, you should run your hood/fan not only while you're cooking, but for a little while after to remove as much grease from the air as possible. Even hoods that don't vent to the outdoors have crinkly 'filters' designed to trap airborne grease droplets so they don't travel too far. Even with decent ventilation, the grease droplets will eventually accumulate on just about anything that shares airspace with your stove, including your projector lens.

As an aside, like butter, unrefined coconut oil has a very low smoke point. You should only use it at reduced temperatures, and use more refined oils for higher-temperature cooking. Though it takes a little experience to judge it precisely, putting a few droplets of water on a pan and seeing how they behave is a pretty good way to test it before you add oil. If it evaporates nearly instantly or exhibits the leidenfrost effect, it's too hot for low-smoke-point oils.