Chip pan fires

There are three main causes of chip pan fires:

  1. the oil or fat in the pan gets too hot and catches fire
  2. the oil or melted fat spills onto the cooker either because the pan has been filled too high, or because wet chips are put in the hot oil causing it to bubble up and overflow
  3. being distracted during cooking or leaving the chip pan unattended. 

Follow these simple guidelines and you’ll help keep your kitchen safe

Always

  • keep the oven, hob and grill clean - a build up of fat and grease can easily catch fire.
  • use a thermostat-controlled deep-fat fryer, which will make sure the fat doesn’t get too hot.
  • dry the chips before putting them in the pan.
  • test the temperature of the oil by putting in a small piece of bread. If the bread crisps up quickly the oil is ready.

Never

  • leave cooking unattended.
  • fill the pan more than a third full with fat or oil.
  • leave the pan unattended with the heat on - not even for a few seconds.
  • put food in the pan if the oil begins to give off smoke. Turn off the heat and leave the oil to cool, otherwise it could catch fire.

If a pan does catch fire

  • don't move it or throw water on it.
  • do turn off the heat if you can do it safely.