Why is it wrong to burn the oil pan with water when it catches fire?

There are two reasons for this:

First of all, oil is insoluble in water.

Secondly, oil is less dense than water.

As a result, water does not dilute the oil to prevent it from burning, it does not isolate the oil from contact with oxygen (water is under the oil), and it has little cooling effect. Therefore, who simply cannot have any hindering effect on the combustion of oil. At the same time, it should be noted that water not only has no effect on extinguishing fires, but also expands the burning area (water flows more than oil), which creates a danger.

Therefore, it cannot be extinguished with water"Oil fire"。

When the oil pot is on fire, it cannot be extinguished with water, and the oil will float on the top of the water to continue to burn, and the correct and simple way to extinguish the fire is to quickly cover the pot and cut off the oxygen in the pot.

Because the density of oil is smaller than that of water, when the water is poured into the pot, the oil floats on top of the water, so that the oil can still contact with the oxygen of the air, so that it cannot play a role in extinguishing the fire. If this happens, you should cover the pot with a lid or pour sand into it.

Oil is insoluble in water Oil is lighter than water and cannot isolate oil from air.

1. Turn off the heat first, then cover the pot (isolate oxygen), 2. Pour the vegetables into the pot and stir-fry (reduce the oil temperature).

The density of water is greater than that of oil, because the density of oil is less than that of water after entering the oil.

Therefore, if the oil floats up and the oil heats up quickly, it will be easy to burn.

When the oil pan catches fire, firstly, it comes into contact with oxygen O2 (oxygen fuels), and secondly, it reaches its boiling point.

This is done by eliminating only one condition.

The wisest thing is to put the lid on.

What is the easiest way to extinguish a fire in an oil pan 1Don't be in a hurry when the oil pan catches fire, cut off the fire source first. 2.

Be especially careful not to try to extinguish it with cold water, as this will only increase the fire. 3.You can use the lid of the pot to cover the oil pot and use the principle of air isolation to achieve the purpose of extinguishing the fire.

4.If the lid of the pot cannot be tightly lid to achieve the effect of isolating the air, you can also put a large number of vegetables to achieve the purpose of extinguishing the fire.

Turn off the heat and wet the rag and cover it directly over the pan.

Calm down and turn off the heat: Hurry up and turn off the heat when the oil pot is **, so as not to continue to heat the pot and keep the fire burning.

Wet the rag and cover it directly over the pot: the purpose is to block the circulation of the flame from the outside air; If the fire is not big, you can also directly cover the lid to let the flame stop naturally, and the most important thing to cover the lid is to remove the lid when the lid is removed, and the action must be slow. Turn off the gas and wait for the temperature in the pot to drop before lifting the lid.

Precautions for the use of woks.

Wait until the oil smokes before putting the vegetables in the pot: the usual stir-fry is pressed vegetable oil, and the smoking temperature is usually between 110-180 degrees, if you usually use refined vegetable oil, the smoking temperature can reach more than 230 degrees. When the pot reaches this temperature, a lot of harmful substances will be produced.

Add a lot of oil when stir-frying vegetarian dishes: Some people like to put more oil when cooking, and some people like to put less oil. In fact, you don't need to put too much oil when cooking vegetarian dishes, because the vegetables themselves are very absorbent, and putting too much will be bad for digestion.

The above content refers to People's Daily Online-The thrilling moment of the oil pot catching fire, the "Spider-Man" auxiliary police in Huzhou, Zhejiang, climbed the window to rescue.

The principle that pouring water in the oil pan will catch fire: the water is heavier than the oil, the temperature of the oil pan is high, the water is poured into the oil, and it immediately boils to form steam, causing the oil on the surface to become small oil droplets, and the small oil droplets overflow out of the pot, especially the edge of the pot, and contact with the fire to ignite the oil pot.

Under the condition of coexistence with air, when the combustible material reaches a certain temperature, it can cause combustion in contact with the ignition source, and can continue to burn after the ignition source leaves, and this continuous combustion phenomenon is called fire.

There are roughly two reasons for the fire in the pot: one is that the oil temperature has passed the ignition point of the oil and it burns on its own, and the other is that the oil temperature has passed the boiling point but has not reached the ignition point, but at this time the stock is poured into the pot.

Water or vegetables with a lot of water will also burn. The first case is easy to understand, and the second case is due to the fact that after the water enters the oil pan, the density of the water is greater than that of the oil, and the water immediately enters the bottom of the pan, but due to the high temperature of the pan at this time, the water is immediately vaporized. Water vapor after vaporization.

A part of the oil is also carried into the air to form an oil-water mixture, which has a higher ignition point than edible oil.

It has a low ignition point, so it burns immediately.

Knowing the cause of the oil pan fire, how to effectively extinguish the fire? The first method: turn off the heat and immediately cover the burning oil pan with the lid.

The second method: turn off the fire source, put a large bag of salt into the pot, because the salt absorbs heat and dissolves, the temperature of the oil pan will drop rapidly, so as to achieve the purpose of extinguishing the fire. The third method:

In the section. When the first and second methods are inconvenient, quickly soak a thick cloth or towel and twist it slightly, cover it on the burning pot, and extinguish the fire due to lack of oxygen.

Hot oil will catch fire when it encounters water because the oil will gasify when the temperature is high, and the water will also vaporize when it encounters high temperature.

When the oil pot is **, never pour it with water. Because the water meets the hot oil, it will form a "fryer", which will make the oil fire splash everywhere. The method of extinguishing is to quickly pour the cut cold vegetables into the pot along the edge, and the fire will be extinguished automatically.

Another way is to cover the oil pan with a lid or a large wet cloth that can cover the oil pan, so that the burning oil fire can not contact the air and lack oxygen and self-extinguish.

General edible oil will not cause spontaneous combustion under normal circumstances, but if its temperature is relatively high, it will reach the combustion point, and the fire source will be **, and the oil and water are not compatible, and the two will react with each other at high temperature and cause splashing.

After the oil pan is on fire, the pot may turn black, and it will be more troublesome to clean, so you can use rice washing water or detergent to clean and scrub after extinguishing the fire.

However, if it is not long, there is generally no black substance, you can directly use hot water to clean the oil stain inside after extinguishing the fire.

The speed of the oil pan is very fast, if it is not operated well, it is very easy to occur, so if you want to prevent it, you need to prevent it from the fundamental operation mode

1.In the process of stir-frying, do not add too much oil for stir-frying, when there is too much oil, it is easy to splash oil in the process of frying, and after the oil splashes out, it is easy to get close to the fire source.

2.Do not fry large quantities in the process of stir-frying, and do not put spoons or other utensils with high oil temperature near the fire source, otherwise it is easy to make the edge of the oil pan, utensils or inside**.

This is because the oil evaporates at high temperatures, mixes with air, and ignites when it reaches the ignition point.

When water is added, the density of the oil is less than that of water, and the water flows under the oil layer, and the oil on top still burns. After adding water, the oil level rises and the burning area expands.

The specific gravity of water is heavier than oil, when the water left in the pot is completely covered, the water is heated, and the air in the water needs to be discharged quickly, which is caused.

This is the law of chemistry. Therefore, if the oil in the pot is on fire, you must not use water to extinguish the fire, which will have the effect of fueling combustion, and you must cover the oil pot with a lid so that you can extinguish the fire by cutting off the air.

Yes, because the oil floats on the water, but the fire burns the oil, not the water.

Yes, because oil floats on the water, but the fire burns oil, not water.

In the event of a fire in light oil, it cannot be extinguished with water. Extinguishing an oil fire with water will not only fail to extinguish the fire, but will expand the fire. Because the specific gravity of oil is lighter than that of water, and it does not dissolve in water, it will float on the surface of the water and continue to burn, while the water will flow elsewhere, which will carry the fire to other places and continue to spread.

At that time, as long as the pot lid was covered, or covered with a wet cloth bag, the fire could be extinguished, which was a better way to extinguish the fire in a small shop or family when oil caught fire. It is best to use a foam fire extinguisher in case of oil fire, but if you do not have a foam fire extinguisher, sand can also be used.

The reason for the fire when burning oil on the pan is that the oil evaporates at high temperature, and then mixes with the air, and it will catch fire when it reaches the ignition point, so you need to pay attention to the spontaneous ignition temperature of the oil when using the oil pan to avoid fire.

If you use cold oil to extinguish the fire in the case of a large amount of hot oil and a relatively large fire, but in view of the fact that the actual operation is very dangerous and not easy for Hu Chan to master, so do not easily use the method of pouring oil to extinguish the fire.

We will put oil when stir-frying, and the temperature after the oil is heated is very high, higher than the water temperature, so we must pay attention to safety when stir-frying. In particular, some people will fry vegetables in the oil pot, and generally pouring vegetables into it can solve this problem, but if the fire cannot be suppressed, you must also be careful not to splash water to extinguish the fire, which is unsafe.

If the oil pot is watered, not only will it not extinguish the fire, but it will also make the fire bigger and even put out. Because because the specific gravity of cooking oil is less than that of water, if it is poured into water, the water will not be able to cover it, and it will quickly sink under the oil, unable to isolate oxygen, allowing the fire to spread. In addition, when the temperature of the oil is more than 200 degrees Celsius, the density of the water is heavier than that of the oil, and the water will absorb heat when it sinks into the oil, and when it reaches 100 degrees Celsius, it will splash violently.

In this way, the oil has a larger contact area with air and burns more violently. If it is splashed on a person, it can easily cause burns. It should also be noted that it is forbidden to carry the oil pan by hand, so as not to splash out the hot oil, burn people and spread the fire.

1.If you have enough vegetables on hand, pour in the vegetables and use the temperature difference between the vegetables and the burning oil to make the temperature of the burning oil in the pan drop quickly (a large number of vegetables are required).

2.If there are no vegetables around, you can cover the pot with a lid on the same principle as above. Be sure to pay attention to the lid of the pot, and when the lid is removed, the action must be slow.

Wait for a while after turning off the gas to allow the temperature in the pot to drop and then remove the lid. Covering the pot lid from top to bottom is very dangerous because the fire will spew out from the side of the lid, which can easily burn your hands. The correct way is to slowly cover the pot from the side.

A dry chemical fire extinguisher can be used, and it is recommended that it be operated by a professional. If you don't know how to use a fire extinguisher, you can use the above methods to extinguish the fire, or call the fire police **119

Oil** is classified as a Class B fire, foam fire extinguishers, carbon dioxide fire extinguishers, ammonium phosphate dry powder fire extinguishers and sodium bicarbonate dry powder fire extinguishers can be used. Note, however, that foam fire extinguishers cannot extinguish fires of water-soluble flammable and flammable liquids (such as alcohol, esters, ethers, ketones, etc.) in Class B fires, nor can they extinguish live equipment and Class C and D fires.

1.If a fire breaks out in your home, don't panic. If the fire is not too serious, you should quickly use the simple fire extinguishing equipment provided at home to take effective measures to control and extinguish the fire.

2.If the gas canister catches fire, cover the fire with wet bedding and clothing, and close the valve quickly.

3.If a household appliance or electrical circuit catches fire, cut off the power before using a dry powder or gas fire extinguisher to extinguish the fire. Do not splash water directly on the fire to prevent electric shock or**.

4.When extinguishing a fire, do not open windows easily to avoid air convection and accelerate the spread of the fire.

The reason why water can extinguish fire is mainly because water can attach to the surface of combustibles to form a partition layer to separate combustibles from air (oxygen) to achieve the purpose of extinguishing fires, however, when the oil is on fire, the density of water is greater than that of oil, and it will not form a layer of "water cover" on the surface of the oil, but the oil is on the water, and it still cannot achieve the purpose of isolating combustibles and air, so the oil fire should be extinguished by other means. For example, if there is a fire at home when stir-frying, you should use a pot lid to isolate the air, and if it is at a gas station or other places, you should use a fire extinguisher to extinguish the fire instead of water in time.

If you were to help someone who was on fire extinguish the fire, would you choose to use a dry chemical fire extinguisher or use water? I think the first thought that pops up for most people is to use water, because water can extinguish fires, which is common knowledge, but in fact it is a wrong approach. Water can indeed extinguish fires, but why can't people just extinguish a fire with water?

I'll give you another simple example, and you should be able to understand it if you're smart.

If you are in the kitchen and the cooking oil in the pot is on fire, you should know that you must not sprinkle water into the pot to extinguish the fire at this time, we all know the truth, but why can't you sprinkle water into the oil pan to extinguish the fire, I will tell you below.

Because the boiling point of water is much lower than that of oil, the water sprinkled in it immediately turns into water vapor and **! At this point, the hot burning oil will spray on you or even the entire kitchen, which will turn a small fire into a huge burning scene.