page_title: Chip pan
section_title: Fire hazard
hierarchical_section_title: Chip pan / Fire hazard
caption_attribution_description: English: Kitchen oil fire demonstration, showing the boilover when incorrectly using water to extinguish an chip pan fire, during the Fire and Rescue NSW Open Day at the Turvey Park Fire Station.
context_page_description: A chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying chips.
  Today, they are made from either aluminium or stainless steel, although in the past were commonly made from cast iron. A basket is placed inside the pan, to lower the chips into the hot cooking oil, and to raise them once cooked.
  Chip pans are commonly used in the United Kingdom and Republic of Ireland, although are slowly being outmoded by deep fryers.
context_section_description: Chip pans are well known for being a fire hazard.  In the UK, chip pan fires are the largest cause of fire-related injuries in the home, such that several local fire brigades have offered a "chip pan amnesty", trading old chip pans for a deep fryer.
  By comparison, electric deep fryers feature circuitry and design features (such as thermostat-controlled internal heating elements) that prevent the oil from being heated to the point of ignition. Boil-overs and splattering can still occur for the usual reasons, but the fire danger is largely eliminated.
  Chip pans are the most common cause of house fires in the United Kingdom, with around 12,000 chip pan fires every year, 1,100 of them considered serious. These fires result in over 4,600 injuries, and 50 deaths per year.  British Fire Brigades frequently issue warnings and advice, urging households to switch to a safer means of cooking chips, and advising that unless the fire is easily contained to leave the fire to the emergency services.
  They are also a common cause of fire in the Republic of Ireland, accounting for one-fifth of all domestic fires. After two men died in a 2016 fire in Cork City, a coroner recommended that the sale of chip pans be banned and that old chip pans be disposed of. Another coroner noted the danger associated with people heavily inebriated by alcohol, coming home drunk, putting on a chip pan and falling asleep. In 2015, at a halting site in Carrickmines, eleven people were killed in a chip pan fire, the worst fire in Ireland for 34 years.
  Cooking oil fires (Europe class F, US class K) burn hotter than other typical combustible liquids, rendering the standard class A & B fire extinguishers ineffective and possibly dangerous.  Class F fire extinguishers features a yellow label for identification and use saponification to put out chip pan fires by spraying an alkaline solution which reacts with the fat to make a non-flammable soap. However, these extinguishers are generally only available in industrial and commercial kitchens.
  The dangers of oil or fat fires (generally flammable substances less dense than water) are well known in industrial processes. Attempts to extinguish oil fires with water result in a boilover: an extremely hazardous condition whereby the flaming oil is violently expelled from the container. These fires result from either heating the oil to its autoignition point or by oil splattering onto the heat source.
caption: A demonstration of a chip pan fire (125mL, half a cup, of oil) when water is added by Fire and Rescue NSW (video)
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