Burn and scald prevention

Keep water away from very hot oil

Dry food, utensils, and the cooker area before frying, and never pour water into very hot or burning oil.

High-priority reminder

Last reviewed: 2026-10-12

Wet food splashing hot oil on the left and dried food lowered slowly with dry tools on the right

Why it matters

Water turns rapidly to steam in very hot oil, throwing oil outward and causing burns; on burning oil it can spread the fire.

Wrong action

Putting wet or ice-covered food into hot oil or using water on an oil fire.

Correct action

Prepare with the heat off, dry food and tools, then lower food slowly into a safe amount of oil.

What to do

Dry the pan, utensils, and cooker area before heating.
Drain or pat food dry and remove excess ice.
Lower food slowly, avoid overfilling, and stay present.

If something happens

For an oil fire, never use water or move the pan; turn off heat only if safe, leave by a safe route, and call 999. Cool the burn or scald under cool running water for 20 minutes. Do not use ice, toothpaste, or oil, or burst blisters. For a large, deep, or facial burn or breathing difficulty, call 999 immediately without waiting to finish cooling.