When alcohols such as vodka or brandy are heated above room temperature they break down into their basic components carbon dioxide (CO2)and water (H2O). CO2 evaporates into air; H2O vapour condenses back into liquid form as steam; solid residue accumulates as soot which adheres onto any surface where it falls or lands upon (e g walls or ceilings). So all alcohols are prone to causing fire or explosion when exposed during cooking operation due they have high flammable vapour pressures & very low flash point as compared with non-alcoholic liquids & oils commonly used as cooking oil e g vegetable oil (vegetable oils), peanut oil etc . But many home-use cookware products like Teflon coated cookware used as cooking vessels are non-reactive towards alcohols but may cause skin irritation due it has been exposed by skin contact during use operation & heating process .