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Use a pot large enough to leave 3 inches (7.6cm) of space above the oil. Pick a stable pan with a heavy bottom. Choose an oil with a high smoke point. Use a fire extinguisher or baking soda to put out a grease fire.
Oil can bubble up and pop, and you don't want it to spill over. Spillover can lead to a grease fire. Make sure your pot is deep enough to cover the food completely and leave space at the top if you're deep-frying or come halfway up the food if your shallow-frying. If you're not sure, pick a larger pot. Some smaller saucepans tip over easily, and you don't want that to happen with hot grease. Make sure the pot you use is heavy and stable on the stove. If your oil doesn't have a high smoke point, you could end up filling your kitchen with smoke, which is a hazard. Typical frying oils include peanut, corn, or canola oil, all of which have high smoke points. Often, you'll be frying foods under 400F (204C), so look for an oil with a smoke point above this temperature. You can check the smoke points for oils online. If the worst does happen, don't pour water on a grease fire. It will only make it worse. Turn the heat off on the pan first, then use a fire extinguisher or baking soda to smother the fire. If you don't have one of these two things, use a metal lid to smother the fire before it gets out of hand. Place the lid over the pan to smother it. You can also use a baking sheet. Make sure to use a fire extinguisher meant for grease fires. You can use a class B extinguisher or a multipurpose extinguisher that includes class B.