Smother, do not splash
A grease fire in a skillet is the most common kitchen fire. The correct response: slide a metal lid over the skillet to cut off oxygen, then turn off the burner. Leave the lid in place until the pan is completely cool.
A fire extinguisher (Class B or ABC) works but the pressurized blast can splash burning grease out of the pan, spreading the fire and causing burns. Use it only if the fire has spread beyond the pan.
Never use water on a grease fire. Water sinks below the burning oil, instantly vaporizes, and explosively throws burning grease in all directions. This is the single most dangerous kitchen fire mistake.
Using a fire extinguisher correctly
NFPA teaches the PASS technique: Pull the pin, Aim at the base of the fire (not the flames), Squeeze the handle, Sweep side to side. Aiming at the base removes the fuel from the reaction. Aiming at the flames sprays suppressant over the fire without reaching what feeds it.
Most portable extinguishers discharge for only 10 to 20 seconds. If the fire does not go out quickly, stop, evacuate, close the door behind you, and call 911.
The fire you cannot fight
If the fire has spread beyond its point of origin (off the stove, onto cabinets or walls), evacuate immediately. Close doors behind you to slow the spread. Call 911 from outside.
Never go back inside a burning building to retrieve belongings or fight a fire that has grown beyond a single container. Smoke inhalation kills faster than flames.
- Grease fire: metal lid to smother, then turn off burner
- Never use water on a grease fire
- PASS: Pull pin, Aim at base, Squeeze handle, Sweep side to side
- Extinguishers last only 10-20 seconds
- If the fire spreads beyond the stove, evacuate and call 911
- Cooking Safety — NFPA cooking fire prevention and response.
- Fire Extinguishers — NFPA PASS technique and extinguisher guidance.