Oil spills, fires, and appetizers

Alll year, we have heard of the tirade of natural disasters sweeping the midwest. Even a month after the Colorado flooding, it’s heartbreaking to see the damage that the waters have left behind, and the resulting oil spills are no small part of that damage.

We have dealt with oil and water together, and they certainly do not mix.

We once dealt with a main line break in the basement of a school, where four feet of water mixed with one five gallon drum of oil. We filled six thirty-yard dumpsters full of contaminated waste, and the job required both hazmat and an environmental team to fully decontaminate the area. A little oil spreads into a lot of damage.

Since October is Fire Safety month, it seems appropriate to discuss not only the environmental dangers but also the best ways to handle some of the most frightening oil fires you may encounter.

How to Put out a Kitchen Oil Fire

Do not use water. Water will actually fuel an oil fire and create a fire ball. Studies have  shown that throwing anything onto the fire, including flour, will increase the flames.

1. If it is safe to near the pan, placing a lid (or metal cookie sheet) above the flames will quench the fire. 
2. Turn off the heat source.
3. Leave the lid above the pan until the pan is cool, for at least 20 minutes, or else the fire may reignite.
4. Do not use a standard fire extinguisher on an oil fire.
5. Instead, consider keeping a specialized extinguisher such as a Tundra in your kitchen. Familiarize yourself with its operating procedures before you have to use it on the stove.