Why it’s risky: This potent food is packed with lots of natural oil, so it burns quickly and pops when placed in a hot pan, causing oil to splatter into the burner.
Staying safe: Sauté it very lightly and slowly.
Why it’s risky: Any protein product that has a high fat content like bacon releases grease as it’s cooking. When the meat burns, it causes the oil to splash out of the pan.
Staying safe: Don’t let the grease escape by ensuring that the pan is deep enough to contain the fats. Also, if you’re cooking several batches of bacon, get rid of the old grease before cooking a new batch. Drain the oil out of the pan and into a jar or bowl (which should be kept far from the stove).
3. Deep-Fried Stuffed Peppers
Why it’s risky: When stuffed peppers are submerged in frying oil, the air flow is constricted. This pressure can force the peppers to explode open, and if there are open burners next to the pot of peppers, the oil may fly onto the open flame.
Staying safe: Do not fill the pot to capacity with oil. It should only reach halfway up the pot. Also, make sure the burners nearby are off.
Why it’s risky: Powdered goods like flour, non-dairy creamer and powdered sugar consist of fine particles that burn if added to a hot pan without anything else in it. Plus, if these items spill into the direct flame, they can ignite.
Staying safe: Only add the powdered ingredients to a pan with another ingredient in it, such as butter. And never throw flour onto a pan fire! (Use baking soda instead.)
5. Alcohol-Based Sauces
Why it’s risky: It’s not uncommon for marsala, sherry and other alcohol-based sauces to flare up. These flames are often controlled, but the danger arises when the bottle is too close to the stove. If the sauce container is next to the flame, eventually the bottle could explode.
Staying safe: To avoid a bottle bomb, keep it away from the stove.
6. Peanut Brittle and Other Ultra-Sugary Foods
Why it’s risky: If you’re making sugary dishes like peanut brittle or flan, proceed with caution. When sugar gets very hot, it can create flames in a flash.
Staying safe: Control the heat, and never walk away. It’s easy to get distracted, but it’s important to be present in the kitchen.
Following the guidelines below will reduce your risk of a culinary catastrophe:
Stay by the food. According to the U.S. Fire Administration, unattended cooking is the leading cause of home fires. If you leave the kitchen, always turn off the stove.
Don’t let the grease escape. When cooking meat, make sure the pan is deep enough to contain the fats. If the pan is too shallow, the grease might spill over and set fire.
A dirty kitchen is a dangerous kitchen. The oil from food cakes on the inside of ovens and on stovetops. This grease can potentially ignite, so always keep the oven and stove clean.
If a fire does break out in your kitchen (or in your grill), here’s what you should do:
Have a lid nearby. If a grease fire starts on the stove, turn off the burner and cover the flames by sliding a lid or even a cookie sheet over the pan (while wearing an oven mitt!). Don’t attempt to move the pan; instead, keep the lid on until it is completely cool.
Don’t add water to the grease fire. It causes the grease to splash and spread even more rapidly.
For oven and microwave oven fires, keep the door closed until the fire is out. Unplug the microwave if you can safely reach the plug.
Put it out if you can.
When in doubt, just get out. If you encounter a fire and have any doubts about how to handle it, get everyone out of the house and call 9-1-1. Remember everything in a kitchen can be replaced except the people who live there.”
A homeowners policy from ERIE can protect the items in your kitchen, from the island you chop veggies at to the stove your partner sautés on. Contact us today to review your coverage or get a quote.
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