Some kitchen safety advice.

The most common type of fire is caused by deep fat frying. 4,000 people are injured in these kinds of fires each year.

Think about what you're doing when you're deep frying. You're heating several pints of oil to extremely high temperatures. The oil can not only cause terrible burns, but it can go up in flames . In fact, it's an ideal fuel for a fire, and difficult to put out.

A few tips:

Never fill the pan more than one third full.
Dry food before putting it in (water can make the oil explode).
Test the temperature with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.
If the oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.
Don't ever leave the pan unattended.
If there are flames, never throw water over the pan. It will explode. See dealing with a fire in the kitchen.

The safest way to deep fry is to use a thermostat-controlled electric deep fat fryer. Its thermostat stops it from ever overheating

COOKING SAFETY: Dealing with a Fire in the Kitchen

The first rule is get out if you're not sure you can handle the fire. If it's spread from its starting point then it's almost certainly already too big.

But if a pan catches fire:
Don't move it (it could give you terrible burns).

Turn off the heat if it's safe to do so - but never lean over the pan to the controls.
Never throw water over it.

Run a cloth under the tap, wring it out carefully, and cover the flaming pan.

If you have a fire blanket, put it over the pan.

Don't use a fire extinguisher on a pan filled with oil.

Leave the pan to cool completely.

If you can't deal with the fire, close the door on the way out and call 999.

If it's an electrical fire:
Pull the plug out or switch off the power at the fusebox. This may stop the fire immediately.

Smother the fire with a fire blanket, or use a dry powder or carbon dioxide extinguisher.

Never use water on it.

Remember!
If in any doubt, get out. Things and buildings can be replaced but people can't.

All from:http://www.firekills.gov.uk/cooking/01.htm


p.s. I have cooking chips (french fries) for many, many years and have not had a problem - not yet anyway!