Can you pour water to extinguish the fire in the oil pan if it accidentally catches fire when stir f

When the oil pan accidentally catches fire, do not use water to extinguish the fire. Because water and oil are not miscible, water is denser than oil, and the temperature at which the oil catches fire is enough for the water to boil and vaporize quickly. The water is poured into the hot oil and then sinks to the bottom, and then boils rapidly to produce a large amount of steam, and the expanding steam pushes the hot oil above to splash, causing a wider burn.

The gas valve should be closed first. Cut off the source of the fire. Then quickly cover the pot, and after the lid is closed, the fire inside will soon be extinguished naturally due to lack of oxygen.

When water is poured into the pot, because the oil is relatively light, it will float on top of the water, still in contact with the oxygen in the air, and burn violently. Moreover, after watering, the oil will be dispersed into a larger area, increasing the contact surface between the oil and the air, which in turn will make the combustion more intense.

Therefore, water not only does not extinguish oil fires, but also has a counterproductive effect. In addition, a high-temperature oil pan with a temperature of well over 100 degrees Celsius will instantly heat up the water, causing the hot water to splash out, and the oil fire will also splash elsewhere, which can easily cause the fire to spread and people**. Therefore, when the oil pan catches fire, it should never be doused with water.

The correct way to extinguish the fire in the oil pan is to pour the cold vegetables into the pan and the fire will be extinguished automatically; Or quickly cover the pot with a lid so that the burning oil fire does not touch the air and extinguishes.

It is common knowledge for people to extinguish fires with water, but it is a big mistake to extinguish the oil pot when it catches fire and extinguishes it with water. The water encounters high temperature oil and vaporizes rapidly, and the violent vaporization process brings the oil into the air, forming oil-water vaporization, which is fully in contact with oxygen to form a deflagration, which will not only hurt people, but also may cause the spread of fire.

No, this is a very dangerous behavior, because water and oil will have an instantaneous high temperature effect, and the fire will spread, so the correct way is to turn off the fire and cover it with a towel or pot lid.

Don't panic when you see an open flame, cover the pot with a lid when you see an open flame, turn off the fire to extinguish all the fire, stir-fry ** Don't pour it with water, the water will make the hot oil splash out and scald yourself, wait for the fire to be extinguished, and then clean it with cold water after the temperature drops.

When stir-frying, if the oil pan is on fire, it must not be splashed with water, and the fire source should be turned off immediately. There is a possibility that it will be extinguished for a long time, and then it will be extinguished together on Friday.

Similar to **, because the oil at high temperatures will vaporize when it hits cold water and splash around, people may be harmed. The treatment method is to put the vegetables down, the oil fire is basically extinguished, the pot is covered, and there is no air and it cannot be burned. Finally remember to turn off the heat...

No, watering not only can not extinguish the fire, but also increase the fire, because the density of oil is smaller than water, after watering, the oil will float on the water surface, increasing the fire area, so the oil pot fire can not be extinguished with water. It is recommended to cover the pot with a lid, and when the oxygen in the pot is exhausted, the fire will naturally be extinguished.

When we see those chefs stir-frying, they will turn the fire upside down, as if otherwise, they are not a great chef. When cooking at home, this can occasionally happen, for example, if the oil has been boiling in the pan for a long time, if you put in the dish that needs to be fried at this time, it may cause the pot to catch fire. <>

If you are an inexperienced newbie, you may be caught off guard by this situation and frightened for a while. But in fact, this is the hot oil in the pot, after encountering the water, the splashed oil is ignited by an open flame because of the high temperature, and when the temperature drops or the oil is burned, it will automatically go out.

But this will never be poured into the pot, there is an idiom called "adding fuel to the fire", and that's what it says. When the oil pan is on fire, if you pour water into it, it will not only not extinguish the fire, but will make the fire even bigger. The burning hot oil will splash sharply when it encounters cold water, which will make the fire even bigger.

In other words, after the oil pan catches fire, it cannot be extinguished with water.

In this case, we can use the following methods:

First, the method of separating the air. Take the lid and push it flat on the pot, and when the oxygen in the pot is burned, the fire will automatically go out, and it will not affect the dishes in the pot. However, this method is suitable for those who are vetted and experienced in the kitchen. <>

Second, the method of cooling and cooling. For example, turn off the stove switch directly; Or, if there is a handle on the pot, remove the pot from the heat; Alternatively, put the chopped vegetables together in the pot. In this way, the temperature in the pot will come down, and within a few seconds, the fire in the pot will be extinguished.

Third, other fire extinguishing methods. If you really can't control it, you can use some other fire extinguishing agent, or even a fire extinguisher.

But in this way, it is easy to ruin a pot of dishes.

In general, you still have to be careful when cooking in the kitchen, you still need to pay attention to the fire in the oil pot, try not to have flammable materials above the pot, and even the pipes and filters of the range hood, etc., you should pay attention to the problem of fire prevention.

Because the pot is **, it is the oil in the pot that burns up, if you use water to extinguish the fire at this time, it will cause the flame to gush out, when the stir-fry pot is **, the correct way should be to turn off the fire source immediately, and then cover the pot mouth with a lid, then the fire will soon be extinguished.

Because the oil temperature of the pot is very high, if the water evaporates instantaneously after pouring water into it, it will cause more damage. So we have to use sand or dirt or something, and we have to use a lid to keep the air out.

Because oil is less dense than water, it is difficult to extinguish a fire because it adheres to the water and is difficult to extinguish. Moreover, when the water boils, the oil splashes, causing greater danger.

When stir-frying, the oil pan** should not be doused with cold water. Because the weight of oil is lighter than water, the oil will not dissolve in water, and will float on the surface of the water to continue to burn, and will still be in contact with the oxygen in the air to cause violent combustion, so that the oil is dispersed into a larger area, so that the fire spreads, so the oil pot can not be extinguished with water. The oil pan** should be covered with a lid so that the burning oil fire cannot be extinguished without touching the air.

When stir-frying, the oil pan** should not be doused with cold water. Because the weight of oil is lighter than water, the oil will not dissolve in water, and will float on the surface of the water to continue to burn, and will still be in contact with the oxygen in the air to cause violent combustion, so that the oil is dispersed into a larger area, so that the fire spreads, so the oil pot can not be extinguished with water. The oil pan** should be covered with a lid so that the burning oil fire cannot be extinguished without touching the air.

Because cold water meets high temperature oil will form a "fryer", so that the oil fire splashes everywhere, the density of oil is lighter than water, and the water sinks under the oil, so it cannot isolate oxygen**.

Oil pot, the correct way to put out the pot, cover the oil pot with a lid, so that the burning oil fire can not contact the air, the fire in the oil pot will be extinguished immediately due to lack of oxygen, cover the oil pot with a large wet cloth at hand, it can also play the same effect as the pot lid, pay attention to the gap when covering.

If there are cut vegetables or other raw and cold food in the kitchen, you can pour them into the pot along the edge of the pot, and use the temperature difference between the vegetables, food and the ignition oil to make the temperature of the burning oil in the pot drop rapidly, and when the oil does not reach the spontaneous ignition point, the fire will be automatically extinguished.

Oil pan** fire extinguishing method:

1. First of all, quickly close the gas valve. This is the most critical thing, at all times, the source of the fire must be cut off first.

2. Pot lid fire extinguishing: If the fire is not big, you can cover the pot lid and cut off the air of the fire source in the pot to achieve the fire extinguishing effect.

3. Wet cloth to extinguish the fire: wet the large cloth or bath towel with water and cover it on the oil pan to achieve the fire extinguishing effect.

4. Fire extinguisher: If the fire is large, the most rational thing is to use a fire extinguisher, and the effect is very good.

There are a few points to pay attention to when cooking in a frying pan:

1. Energizer closes the gas furnace valve as soon as possible to avoid causing a bigger fire.

2. If the fire source is not controlled, Energizer will remove some flammable and explosive materials around the fire source to avoid causing a larger fire.

3. Absolutely do not use splashing water to extinguish the fire, splashing water will make the oil fire splash everywhere, causing a larger fire, which is difficult to extinguish.

1. Prevention. Oil pan**, completely avoidable. The oil temperature of the stir-fry is at most 4 percent, and it is more than 100, which is far from the ignition point of the oil.

When the oil is boiling in the pot, keep an eye on it, take a look at it often, and turn off the heat immediately when you see black smoke.

2. Turn off the heat in time. Don't panic when the oil pot is **, stay awake, turn off the heat first, and avoid continuous heating. And after turning off the fire, it can prevent the gas from ignition.

3. Turn off the exhaust. I remember watching "Water Margin" before, in which there is often a sentence "fire borrows the wind", if there is wind to form air flow after the fire, it will greatly increase the content of oxygen, and the fire will burn more and more. Exhaust air increases the flow of air and increases the fire.

In addition, don't panic to use things to fan the fire, the fire will only get bigger and bigger.

4. Do not add water. The nature of oil is very special, the density is less than that of water, and the oil will float on the surface of the water. Also, adding water to the hot oil will splash. Therefore, the oil pot should never be extinguished with water, it will only make the fire bigger and may also injure yourself.

5. Pay attention to safety. After the oil pot, first of all, we must ensure our own safety, and we must not injure ourselves because of extinguishing the fire, and the gains outweigh the losses. If the fire is too big to the point where you can't control it, make sure you're safe first, and then ask for help, money is something outside of your body.