A grease fire begins when cooking oil or fat overheats, passing its smoke point and reaching its ignition temperature. This type of fire burns intensely and spreads rapidly, making it one of the most dangerous kitchen emergencies. Knowing the correct, immediate procedure is paramount for safety and preventing a small flame from becoming a devastating house fire.
The Immediate First Steps to Extinguish a Fire
The first action is to remove the heat source fueling the fire. Immediately turn off the burner, whether electric or gas, to stop the oil temperature from rising further. Do not attempt to move the burning pan, as this risks splashing the flaming oil and spreading the fire to other surfaces or onto yourself.
The next step is to cut off the oxygen supply. Carefully slide a non-glass lid or a metal baking sheet over the pan to smother the flames. This action deprives the fire of the oxygen required for combustion, causing it to quickly die out.
A metal lid is necessary because the intense heat of the fire can cause glass lids to shatter, creating an additional hazard. Once the lid is in place, it must be left there until the pan and the oil have cooled completely. Removing the lid too soon can reintroduce oxygen to the superheated oil, causing the fire to reignite instantly.
The Critical Mistakes Never to Make
The most dangerous mistake is attempting to use water to extinguish a grease fire. Oil and water do not mix; since water is denser than oil, it sinks immediately to the bottom of the pan. The burning oil is far hotter than the boiling point of water, causing the water to flash-boil into steam instantly.
Water expands by approximately 1,700 times its volume when it vaporizes into steam. This rapid, explosive expansion violently pushes the burning oil out of the pan in a fine mist of flaming droplets. This action dramatically increases the surface area of the burning fuel, creating a large, spreading fireball that can ignite surrounding cabinets and walls.
Other common kitchen powders, such as flour, baking powder, or sugar, should never be used on a grease fire. These substances are combustible and can ignite or explode when thrown onto the flames, worsening the situation. Similarly, attempting to carry the burning pan outside is hazardous, as any movement can cause the flaming oil to slosh out and spread the fire.
Alternative Methods and When to Call for Help
For a small fire contained within the pan, certain kitchen ingredients can be used as a secondary option if a lid is unavailable. Pouring a large quantity of baking soda directly onto the flames can help smother the fire. Baking soda, or sodium bicarbonate, releases carbon dioxide gas when heated, which helps to displace the oxygen feeding the fire.
Salt can also be used to smother a small fire by forming a barrier between the burning oil and the air. Both methods require a substantial amount of material to be effective, often an entire box of baking soda, making the lid method the preferred choice. If the fire is spreading beyond the pan or is too large to be contained by smothering, a fire extinguisher is the next option.
The correct type of extinguisher for a grease fire is a Class K or Class B dry chemical extinguisher, designed for flammable liquids. Using an extinguisher should be a last resort, as the chemicals will contaminate the entire kitchen area. If the fire is growing, spreading to the hood or cabinets, or if you feel unsafe, stop fighting the fire immediately. Evacuate the home and call emergency services.
Prevention is the Best Defense
The most effective way to handle a grease fire is to prevent it. Never leave cooking oil unattended on the stovetop, as it can go from smoking to igniting in a matter of moments. Staying in the kitchen ensures you can react immediately if the oil begins to show warning signs.
Watch for the oil to begin smoking, which indicates it has reached its smoke point and is close to ignition. If you see smoke, turn off the heat immediately and remove the pan from the burner to allow it to cool down. Maintaining a clean cooking area is also important, as grease buildup on the stovetop or in the exhaust hood can act as additional fuel for a fire.