How To: Put Out a Grease Fire

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These kitchen conflagrations are serious, and taking the wrong action can make them worse! Learn the right moves here.

Not to scare you into ordering takeout more often, but more home fires are caused by cooking mishaps than anything else—and these cooking fires lead to more injuries than any other type of residential fires, according to the most recent United States Fire Administration data. Especially dangerous are grease fires, responsible for one out of every five at-home fire deaths. Knowing what causes this particular flame to form and how to put out a grease fire quickly could actually save your life.

More than 60 percent of grease fires occur on the stovetop, when fat or oil hits boiling state, then starts to smoke—and can predictably catch fire soon after. So the first and most important rule to preventing grease fires is to never leave a pan unattended: Simply stepping to the pantry while you’ve got a slicked-up pan on the heat could lead to big trouble.

The smoking point ranges from 375 to 450 degrees Fahrenheit, depending on the fat or oil in question, but the first sign of smoke indicates the danger zone.

If a grease fire does start, never, ever douse it with water or any other kind of liquid in an attempt to extinguish it. Liquid vaporizes as it hits fire, instantly creating steam explosions in all directions and potentially engulfing a kitchen in flames. So cook with care, and keep the following information in mind—and supplies on hand—so you can stay cool should a grease fire ever ignite.

Summary

1. Turn off the heat.
2. Move the pan to a cool burner. If it’s a small fire, throw baking soda or salt directly on top of the fire to quell it.
3. Place a metal cookware lid (or cookie sheet) over the pan.
4. If need be, reach for your fire extinguisher, then pull the pin, aim the nozzle, squeeze the lever, and sweep the flame.
5. Call 911 immediately if the fire appears out of control.