Cooking is something most of us do every day, whether at home or at work.
But with all the heat, oil, and open flames involved, it’s no surprise that fires sometimes happen in kitchens.
One of the most dangerous types of fire is a grease fire, which can start suddenly and spread in seconds.
These fires burn hotter than most and can be very difficult to control if you don’t act quickly and correctly.
But do you know how to put out a grease fire?
In this article, we’ll explain what grease fires are, how they start, and most importantly, how to put them out safely without making things worse.
Knowing what to do could protect your property and possibly save lives.
A grease fire (or oil/fat fire) happens when cooking oils or fats catch fire.
These fires often start in frying pans, deep-fat fryers or barbecues when oil gets extremely hot.
Grease fires burn much hotter than ordinary fires and can flare up quickly.
Cooking oil fires are particularly dangerous due to their intense heat and rapid spread.
Because burning oil can spread easily, grease fires require special methods to put out (do not treat them like a fire in wood or paper).
Fire needs three things to burn: heat, fuel and oxygen (the ‘fire triangle’).
Removing any one of these will stop the flames
The steps below aim to remove heat and oxygen.
Only attempt these if the fire is very small.
If the flames grow or you feel unsafe at any point, evacuate immediately and call emergency services.
First, cut the fuel.
Turn off the burner or oven immediately if it is safe to do so.
This prevents the oil from getting hotter.
For example, switch off the gas knob or electric stove control under the pan.
If the fire is in a fryer or on a hob, carefully reach for and turn off the control (use oven gloves or a dry cloth to protect your hands).
If the fire is inside an oven, do not open the door.
Simply turn off the oven and leave the door closed, this will starve the fire of oxygen and help smother it.
With the heat off, cover the fire to suffocate it.
Use a metal lid or baking tray to fully cover the flaming pan.
A tight-fitting cover will block air from feeding the fire.
Carefully slide the lid onto the pan (use long tongs or oven gloves) and keep it there.
Make sure the lid covers the flames completely.
Do not use a glass lid, as extreme heat can shatter it.
The goal is to trap the flames beneath a metal cover and remove oxygen from the fire.
If you have a fire blanket, that can also work.
A fire blanket is a thick fireproof sheet (usually wool or fiberglass) stored in a pouch.
Wearing oven gloves, gently drop the blanket over the pan so it fully covers the fire.
This smothers the flames by cutting off oxygen.
Once the fire is covered, do not lift the cover or move the pan – keep everything in place until the fire is completely out and the pan has cooled.
If small flames are still visible, try to smother them with powder.
Bicarbonate of soda (baking soda) can help because it releases carbon dioxide when heated, which extinguishes flames.
Ordinary table salt can also work by blanketing the fire.
Throw a large amount of baking soda or salt onto the fire (a small pinch won’t do).
You typically need several handfuls to cover the flames.
The powder will cut off the oxygen to the fire and help to put it out.
Important: Only use this method if the fire is very small and contained.
Remember, never use flour, baking powder or sugar – these are combustible.
If the fire is not out and you have the right extinguisher, use it with caution.
Use a ‘Wet Chemical’ fire extinguisher.
When applied to a grease fire, the mist cools the oil and forms a soapy layer on its surface, smothering the flames.
If you have a wet-chemical extinguisher and know how to use it, pull the pin, aim the hose at the base of the fire, and sweep slowly over the flames.
Do not use a water (Class A) extinguisher on burning oil.
Kitchens must have the right fire extinguishers and always use the proper extinguisher for cooking oil fires.
If the fire does not go out immediately, get everyone out and call the fire service.
Do not try to carry on fighting once it is out of control.
Also, if a person’s clothing catches fire (for example, an apron or sleeve), have them stop, drop and roll on the ground to extinguish the flames.
After evacuation, do not re-enter the building until firefighters say it’s safe.
Seek medical attention from healthcare professionals – burns from hot oil or fire can be serious even if they look small.
Grease fires often start for the same few reasons, and most of them are easy to avoid with proper care.
One of the most common causes of grease fires is overheated oil.
When oil is left on high heat for too long, it reaches its smoke point and can catch fire without warning.
Different oils have different smoke points, but once that limit is passed, the oil can ignite on its own.
This often happens when people step away from the stove or become distracted while frying food.
Once oil catches fire, it burns very hot and spreads quickly.
Hot oil splashes are another frequent trigger for grease fires.
When oil spatters out of the pan and lands on an open flame or hot burner, it can burst into flames instantly.
This risk increases when adding food to a hot pan or moving the pan too quickly.
Even a small splash can ignite surrounding grease or fabric, starting a fire.
Over time, grease can build up on stovetops, inside ovens, and in extractor fans.
If these greasy areas are exposed to high heat or flames, they can catch fire.
This is especially dangerous in kitchens that aren’t cleaned regularly.
The layer of old grease acts like hidden fuel, waiting for a spark.
Putting wet or frozen food directly into hot oil is risky.
Water and oil don’t mix well, and the sudden reaction causes violent splattering.
These splashes can easily ignite if they reach a flame or hot surface.
Always dry food thoroughly before frying.
Failing to clean up after spills allows grease to build up around the kitchen.
Greasy worktops, pans, and cooker tops become flammable over time.
Regular cleaning reduces this risk by removing leftover fat that could otherwise fuel a fire.
Clean surfaces are safer surfaces.
When a grease fire is burning, certain actions will make it much worse.
Be sure to never do the following:
Water causes burning oil to splatter and explode.
Adding water will displace the burning oil and cause the fiery mixture to spread. In short,
Do not use a wet cloth or towel.
Even a damp cloth contains water.
Placing it on the fire will similarly cause splashing and spread the flames
Attempting to lift or carry a pot of burning oil will almost certainly spill it, causing the fire to spread rapidly.
These powders are combustible.
Flour can explode on contact with a grease fire and sugar will melt and help the fire spread.
Only baking soda or salt are safe to use.
Long sleeves, apron strings or oven mitts can easily ignite.
Keep yourself properly covered and stand to the side of the pan when putting out flames.
Stay calm and think through the steps above.
Quick and careful action is what will keep you and others safe.
Preventing a fire is always better than fighting one.
Follow these practical tips:
Never leave hot oil or fat unattended.
If you must step away from cooking even briefly, turn off the heat.
This is one of the simplest ways to prevent a fire.
Blot meat, vegetables or other food dry with paper towels before frying.
Wet food or ice causes oil to splatter violently.
Add food to hot oil gently, using a slotted spoon or tongs to avoid splashes.
Do not drop food in or overcrowd the pan.
Ensure family members or staff are trained properly.
Do not allow cooking oil to smoke or burn.
If oil starts smoking, reduce the heat immediately.
Each cooking oil has a maximum safe temperature.
Always keep a lid, fire blanket and the right type of fire extinguisher within easy reach of the cooking area.
In an emergency, you should not have to waste time searching for them.
Wipe up grease or oil spills on the stove and countertops immediately.
Regularly clean the hob, oven and extractor filters to prevent grease buildup.
Fit a working smoke detector in or near the kitchen and test it regularly.
Early fire detection gives you time to react.
Store tea towels, oven gloves and cooking oils away from the hob and other heat sources.
Even a stray cloth near a hot burner can catch fire.
Tie back long hair and avoid loose sleeves while cooking.
Keep children and pets out of the kitchen to prevent accidents.
In a commercial kitchen, make sure fryers and ventilation systems are serviced and cleaned regularly.
You should now have an understanding of how to put out a grease fire.
A grease fire is dangerous but can usually be managed if you act correctly.
Remember these key steps: turn off the heat, cover the flames, and never use water.
Use the proper wet-chemical fire extinguisher.
Quick and calm response is essential.
Keep your stovetop clean, have lids and safety gear within reach, and make sure everyone in the home or workplace knows these steps.
If a grease fire grows out of control, evacuate immediately and the fire service.
With preparation and the right actions, most grease fires can be handled safely.
Being prepared and knowing these steps can make all the difference.
Always remember: safety comes first.
