A pan of oil can go from quietly sizzling to flames above the cooktop in seconds. Knowing how to respond grease fire situations correctly is not about being brave or acting fast at any cost. It is about stopping the fuel, keeping flames contained and getting people out before a small kitchen fire becomes a life-threatening emergency.
Grease fires are different from ordinary rubbish or paper fires. Cooking oil and fat burn at extremely high temperatures, and the wrong response - especially adding water - can turn one pan of flames into a fire across the entire kitchen.
How to respond to a grease fire: act in this order
If oil, fat or grease in a pan catches fire, stay calm and make the safest decision available. Only attempt to control the fire if it is small, contained and you have a clear exit behind you.
1. Turn off the heat if you can do it safely. Switch off the cooktop or gas supply without reaching through flames. Removing the heat source is the first priority, but do not put yourself at risk to do it.
2. Do not move the pan. Carrying a flaming pan can spill burning oil across the bench, floor, clothing or your hands. Leave it where it is.
3. Smother the fire with a metal lid or baking tray. Slide it carefully over the pan from the side, rather than dropping it from above. This cuts off oxygen and can stop a small, contained fire.
4. Use a fire blanket or the correct extinguisher if required. A fire blanket can be effective on a small pan fire when used according to its instructions. For commercial kitchens or larger cooking-oil fires, a Class F wet chemical extinguisher is the purpose-designed option.
Once the flames are out, leave the cover in place. Do not lift the lid to check too soon. Hot oil can re-ignite when oxygen reaches it, so allow the pan and cooktop to cool completely.
Never throw water on burning oil
Water and burning grease are a dangerous combination. Water sinks beneath the hot oil, instantly turns to steam and violently throws burning oil into the air. That can produce a fireball that reaches cupboards, curtains, walls and anyone standing nearby.
Do not use a wet tea towel, a jug of water or a hose. Do not try to put the fire out with flour, sugar or other pantry items either. Fine powders can ignite or spread the fire. Baking soda may be mentioned as a home remedy, but it is not a reliable plan for a fast-moving grease fire and should never delay evacuation or the use of proper fire equipment.
A dry chemical extinguisher may suppress some fires, but it is not always the best choice for hot cooking oils. In a kitchen where deep frying, commercial cooking or large volumes of oil are involved, make sure the available equipment is appropriate for Class F fires and that staff know where it is.
When to leave immediately
A fire does not need to look large to be dangerous. Evacuate without delay if flames are spreading beyond the pan, climbing the rangehood or cabinetry, producing heavy smoke, or preventing you from reaching the cooktop safely.
Get everyone outside, close doors behind you if possible and call Triple Zero (000). Do not return indoors for belongings, pets or a mobile. If you are in a workplace, follow the site emergency plan, alert others and move to the designated assembly area.
If anyone has been burned, cool the burn under cool running water for 20 minutes where safe to do so. Remove jewellery or tight items near the injury unless they are stuck to the skin. Do not apply ice, butter, creams or adhesive dressings. Seek urgent medical help for serious burns, burns to the face, hands, feet or genitals, chemical or electrical burns, or any burn larger than a 20-cent piece.
A grease fire in an oven, barbecue or deep fryer
The basic principle remains the same: remove heat if safe, keep oxygen away from the flames and do not take risks to save equipment.
For an oven fire, keep the oven door closed. Turn the oven off if you can safely reach the controls, then allow the fire to suffocate. Opening the door can feed the fire with oxygen and expose you to a burst of heat and flame.
For a barbecue, turn off the gas at the control or bottle only if it is safe to do so. Keep the lid closed where practical to limit oxygen. If the fire is spreading through the barbecue, to a gas bottle, deck, walls or nearby vegetation, move away and call 000.
Deep fryers require special caution because of the volume of oil involved. Never attempt to carry or tip a burning fryer. In a commercial kitchen, staff should be trained in the location and operation of the site’s Class F extinguisher, fire blanket and suppression systems before an emergency occurs.
Why preparation changes the outcome
Grease fires create panic because they develop so quickly. The safest response is much easier when the right equipment is within reach and everyone in the home or workplace understands the first rule: never use water on burning oil.
Keep a suitable fire blanket accessible near the kitchen exit, not directly above the cooktop where flames could block access. Consider the layout carefully. Equipment needs to be easy to reach without forcing someone to lean over a fire.
For homes, cafés, workshops with lunchrooms, accommodation properties and staff kitchens, fire protection should suit the actual risks in the space. A small apartment kitchen has different needs from a commercial fryer station, a food van or a marine galley. The right fire equipment is not simply the nearest item on a shelf - it must be suitable for the fuel involved, maintained correctly and positioned where it can be used safely.
Passive fire protection can also add another layer of reassurance in high-risk areas. Where automatic suppression products are used, they should be selected for the hazard, installed exactly to manufacturer guidance and treated as support for - not a replacement for - safe cooking habits, smoke alarms, evacuation planning and emergency services.
Reduce the chance of a grease fire
Most grease fires are preventable. Stay in the kitchen when frying, especially when oil is heating. Oil can reach ignition temperature before it appears to smoke heavily. Use a timer if you need a reminder, keep children and pets away from the cooktop, and turn pan handles inward so they cannot be knocked.
Clean grease from cooktops, splashbacks, rangehood filters and barbecue plates regularly. Built-up grease gives flames more fuel and helps them spread. Avoid overfilling pans or deep fryers, and thaw food thoroughly before frying because water on food can cause hot oil to spit or overflow.
It is also worth talking through a simple household plan. Decide who takes children outside, where everyone meets and who calls 000. In a business, make sure new staff, casual workers and contractors understand the kitchen fire procedure rather than assuming they will know what to do under pressure.
A grease fire is no time to experiment. Keep the fire contained if it is genuinely safe, get out early when it is not, and make sure your kitchen is prepared before the next meal goes on the stove.