Why does putting oil and water in a pot catch fire?

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.

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 when the amount of hot oil is large and the fire is relatively large, but in view of the fact that the actual operation is very dangerous and not easy to master, it is not easy to use the method of pouring oil to extinguish the fire.

The ignition point and boiling point of oil are relatively high, and it is generally not easy to ignite. Only a relatively hot oil pan brings in a small amount of water when adding vegetables, and the water evaporates sharply at this time to bring out the oil droplets, and the oil droplets meet the flame and burn, and then ignite the oil in the pot. Especially when the chef is shaking the pot, the oil droplets are closer to the flame and are more likely to catch fire.

When frying something, it is generally impossible, at least I have not encountered it during my entire cooking period, and I have not heard of such a thing in the restaurant where my classmates work. Because before reaching the ** temperature, the fried things have long been carbonized, and they can't be eaten without carbon. The oil temperature is divided into one percent every 30 degrees Celsius, and the oil temperature that can be used is basically below 8 degrees Celsius, that is, it will not exceed 240 degrees Celsius, otherwise the oil itself will oxidize and change color, and the fried food will not look good.

If the oil pan has been burned for a long time, if the fire is very small, it will basically not catch fire. However, when the heat dissipation rate of the oil pan is lower than the speed at which the fire is transmitted, the oil pan will definitely catch fire.

Heat the pan and oil can catch fire.

If there is a fire when adding oil to the pot, you should keep calm, cover the pot first, limit the fire, turn off the gas while there is a gap, and then cover it with a wet towel to block the outside air, and wait for the fire to go out naturally, and do not move the hot pot to avoid burns.

It is a very normal phenomenon for the oil pan to be heated**, because edible oil has a certain spontaneous ignition point, and different vegetable oils have different spontaneous ignition points. In general, peanut oil is 445, sesame oil is 410, soybean oil is 460, and rapeseed oil is 446.

Basic Information. The ignition point of edible oil is about 350, and when it reaches this temperature, it will catch fire, especially when it encounters water, the oil will gasify when the temperature is high, and the water will also vaporize when it encounters high temperature; When two gaseous liquids meet, the oil is covered with water vapor, which undoubtedly increases the contact between the oil and the air. The final temperature reaches the ignition point and deflagrates.

The fire department said that the hot oil is easy to splash around when frying lard, and if it comes into contact with the flames, it will cause a fire, and the public is urged not to pour water directly, because cold water poured into the hot pot will boil instantly, and the water vapor will evaporate and bring the oil out, which will cause intense combustion and cause **, causing the flame to spread, but it will cause a serious fire.

No poison. When cooking, the oil is burned until it is smoky or deliberately let the oil pan**, at this time the oil temperature may have exceeded 200 degrees Celsius, at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are also oxidatively damaged, thus reducing the nutritional value of the oil. <

The oil in the pot is on fire and is not poisonous. When cooking, the oil is burned until it is smoky or deliberately let the oil pan**, at this time the oil temperature may have exceeded 200 degrees Celsius, at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are also oxidatively damaged, thus reducing the nutritional value of the oil.

Nutritional value of sunflower oil.

1. Sunflower oil contains sterols, vitamins, linoleic acid and other substances that are beneficial to human beings, among which the natural vitamin E content is the highest among all major vegetable oilsThe linoleic acid content can reach about 70.

2. The content of a tocopherol, which is the most physiologically active in sunflower oil, is higher than that of general vegetable oil. Moreover, the ratio of linoleic acid content to vitamin E content is relatively balanced, which is convenient for the human body to absorb and utilize.

3. Sunflower oil 90 is an unsaturated fatty acid, of which linoleic acid accounts for about 66, and also contains vitamin E, plant sterols, phospholipids, carotene and other nutrients.

4. The linoleic acid contained in sunflower oil is an essential fatty acid for the human body, which constitutes the basic component of various cells, and has the effect of regulating metabolism, maintaining blood pressure balance, and reducing blood cholesterol.

5. Sunflower oil is rich in carotene, which is more than peanut oil, sesame oil and soybean oil. Therefore, it can reduce the concentration of serum cholesterol and prevent the occurrence of arteriosclerosis and vascular diseases, which is very suitable for patients with high blood pressure and middle-aged and elderly people.

If there is oil in the pot, you can't put water directly. Because adding water while the oil is hot will cause a burst of boiling, the oil in the pot will splash out, which is likely to cause burns. Usually, before adding water to the pot for stir-frying, you can put some vegetables to dilute the oil, and then add water to avoid causing a lot of oil in the pot to splash out.

Detonation: Due to the sudden drop in pressure, the saturated liquid that was originally in equilibrium is overheated under atmospheric pressure and rapidly boils and evaporates, and the volume expands sharply and shows a phenomenon called detonation or steam ** (high-temperature saturated water is water vapor**), which is very prone to scalding accidents.

Because the density of water is higher than that of oil, when water is poured into a pot, the water will all sink to the bottom of the oil layer, where the temperature is lower, and the possibility of the water turning into vapor is very small, and it cannot completely isolate oxygen.

In addition, the flowing water will carry the burning oil everywhere, expanding the scope of combustion, increasing the contact area between the fire and the air, and the fire will burn more and more.

If the oil pan catches fire, you must use flame retardant methods to isolate the air to extinguish the fire, cover the pot with a lid or use a fire blanket.

Cover the pot with fire. If the fire is too big and there is a fire extinguisher at home, we can also use the fire extinguisher to extinguish the oil pan. We should use: dry powder (ice) fire extinguishers or carbon dioxide fire extinguishers.

Never use a foam fire extinguisher.

In life, once a fire breaks out, we naturally think of using water to save it. But sometimes water can't be used to extinguish fires. For example, when oil catches fire, neither cooking oil nor gasoline can be extinguished with water. It is best to use a fire extinguisher.