Grease Fire? Smother It

Grease fires are dangerous and can spread quickly, so it's important to know what to do if a pan of grease catches fire. The first step is to stay calm and act quickly. Turn off the heat source and cover the pan with a metal lid or baking sheet to cut off the oxygen supply and smother the flames. Do not use a glass lid as it may shatter. If the fire persists, use a Class B or K fire extinguisher, baking soda, or salt. Do not use water, as this can cause the grease to spread and the fire to intensify. Keep a safe distance from the fire and call the fire department if it becomes uncontrollable.

Turn off the heat source

If you're dealing with a grease fire, the first thing to do is to remove the heat source. This is an important first step as it will prevent the fire from getting worse. Here are some detailed and direct instructions on how to do this:

If you're cooking on a stovetop, the first thing to do is to turn off the burner. Locate the dial or knob that controls the heat and turn it to the "off" position. On a gas stove, the dial is typically located near the burner, and you may need to turn it until it clicks into the "off" position. For an electric stove, simply turn the knob to "off". It's important to act quickly and not waste time hunting for the controls—the heat needs to be turned off as soon as possible to prevent the fire from spreading.

If the grease fire is in the oven, do not open the oven door. While your instinct may be to open the oven and try to put out the fire, this will only add oxygen and fuel the flames. Instead, keep the door closed. This will deprive the fire of oxygen, helping to put it out.

If you're using a deep-fat fryer, turn off the heat source for the fryer. This could be a dial or knob similar to a stovetop burner, or it might be a button, depending on the model. Again, act quickly to prevent the fire from spreading.

If you're using a portable stove or camping stove that runs on gas canisters, turn off the valve that controls the gas flow. This will cut off the fuel source and prevent the fire from getting worse.

In all cases, remember that your priority is to remove the heat source as quickly as possible. Grease fires can spread rapidly, so don't waste time looking for controls or trying to find the best way to tackle the fire. Act decisively and put your safety first.

Once you've removed the heat source, the next step is to cut off the oxygen supply to the fire. This can be done by covering the pan or pot with a lid, which will smother the flames. Make sure to use a metal lid, as glass or ceramic can shatter due to the extreme heat.

Cover the pan with a metal lid

If a pan of grease catches fire, one of the first steps you should take is to cover the pan with a metal lid. This is because fire needs oxygen to burn, and by cutting off the oxygen supply, you can smother the flames and prevent them from spreading. Make sure to use a metal lid, as glass lids can shatter due to the extreme heat of the fire. Using metal tongs to place the lid on the pan can help keep your hands and arms out of harm's way.

It is also important to turn off the heat source to prevent the fire from reigniting. If you are using an electric stove, disconnect it from the power source. Do not attempt to move the pan, as this could cause the burning grease to spill and spread the fire.

If you do not have a lid, you can use a damp dish towel to cover the pan and stop oxygen from feeding the fire. Alternatively, you can use baking soda or salt, which release carbon dioxide when heated, helping to smother the flames. However, it is important to note that you will need a large quantity of baking soda or salt to fully extinguish the fire.

If the fire persists, you may need to use a fire extinguisher specifically designed for grease fires, such as a Class B or Class K extinguisher. Stand at a safe distance and follow the manufacturer's instructions for using the extinguisher.

Use baking soda or salt

If a pan of grease catches fire, one of the steps you can take is to use baking soda or salt. These are two pantry staples that can help douse a small grease fire safely.

Baking soda and salt release carbon dioxide when heated, which can smother the fire. The release of carbon dioxide displaces oxygen, which is one of the three key elements that fires need to burn (the other two being a heat source and fuel). By removing oxygen, you can help extinguish the fire.

However, it's important to note that you will need a large quantity of salt or baking soda to fully extinguish a grease fire. It may be easier to find a lid and cover the fire instead. If you decide to use baking soda or salt, sprinkle them evenly over the fire.

Other powdered ingredients can worsen fires, so avoid using flour or baking powder. These are highly combustible and can explode in extreme heat.

If the fire persists despite using baking soda or salt, you may need to use a fire extinguisher.

Use a fire extinguisher

If a pan of grease catches fire, using a fire extinguisher should be your last resort. Grease fires are dangerous because the fuel source is a liquid that can easily splash and spread to cabinets or other flammable areas of the kitchen. Nearly 10% of residential cooking fires spread beyond the cooking vessel and can cause significant damage and injuries.

If you do need to use a fire extinguisher, it is important to choose the right one. The best fire extinguisher for a grease fire is a Class K extinguisher. These are wet chemical extinguishers commonly found in commercial kitchens. They are designed specifically for cooking fires and work by forming a soapy foam on the surface of the fire that cuts off airflow. They also cool down the fire. If you do not have a Class K extinguisher, a Class B extinguisher (which uses dry chemicals) can also work. Do not use a Class A-only fire extinguisher on a grease fire, as it is water-based. If you decide to use a multi-use fire extinguisher, it can be part A as long as it is also part B. For example, an ABC fire extinguisher would be effective and safe to use on a cooking fire.

• Pull: Start by pulling the pin located at the top of the extinguisher. This pin prevents accidental discharge.
• Aim: Aim the nozzle or hose at the base of the fire where the fuel source is located. This is where you need to direct the extinguishing agent.
• Squeeze: Squeeze the handle or lever to release the extinguishing agent. The agent will help smother the fire by eliminating its oxygen supply.
• Sweep: Sweep the extinguisher from side to side while still aiming at the base of the fire. This sweeping motion ensures thorough coverage and helps suppress the flames.

As you operate the fire extinguisher, be sure to keep a safe distance from the fire. Stand several feet away to avoid getting too close to the flames or the heat. Even after using the fire extinguisher, continue to monitor the situation. If the fire reignites or continues to grow, evacuate the area and call the fire department for professional assistance.

Evacuate your home and call the fire department

If you've tried to extinguish the fire but it's still out of control, it's time to evacuate your home and call the fire department. Here are the steps you should take:

Evacuate Your Home

• Get everyone out of the house immediately. Make sure all occupants, including pets, leave the premises as quickly and safely as possible.
• Do not waste time grabbing belongings. Your safety is the top priority.
• Have a family meeting place outside the home where everyone can gather and be accounted for.
• Do not go back inside for any reason.

Call the Fire Department

• Once you are at a safe distance from the fire, call 911.
• Provide the dispatcher with your location and the nature of the emergency.
• Stay on the line if instructed to do so and follow any additional instructions from the emergency services.
• If you have a family escape plan, follow the procedures outlined in the plan.
• Remember, it's better to be safe than sorry. Even if the fire seems under control, it's always best to call for professional help to ensure the situation doesn't escalate.

Frequently asked questions