The basics
Frying is fun, but oil fires are the #1 cause of home cooking fires in the U.S. (NFPA). Follow these rules.
Oil temperature: 350°F – 375°F (177°C – 191°C)
This is the safe operating range. Higher temperatures dramatically increase the risk of ignition.
- Use a frying thermometer to monitor
- Do not exceed 400°F (204°C)
Never leave the stove unattended
Stay in the kitchen the entire time you are frying. If you must step away, turn off the heat first.
Do not cover the pan with a lid during frying
Trapped steam mixed with hot oil can flash and ignite when the lid is removed.
Exception: a metal lid is the right tool to smother an oil fire — see below.
Keep food dry before frying
Excess water on food causes splattering, which can lead to burns and oil fires.
- Pat dry with paper towels
- Avoid frozen food unless specified by the recipe
What if oil catches fire?
- Turn off the heat
- Cover the pan with a metal lid to smother the fire (cuts off oxygen)
- Do NOT use water — it will spread the fire violently
- If the fire is large, leave the kitchen and call 911
Recommended equipment
- A heavy-bottomed pot (cast iron or stainless steel)
- A frying thermometer
- A metal lid that fits the pot (for emergencies)
- Long tongs or a spider strainer
About trans fats and acrylamide
The FDA recommends reducing intake of trans fats (often present in re-used or partially-hydrogenated frying oils) and minimizing acrylamide formation, which occurs in starchy foods (potatoes, breads) when fried, baked, or roasted at high temperatures.
- Use fresh oil; avoid re-using oil multiple times
- Fry potatoes to a golden color rather than dark brown
- Soak cut potatoes in water for 15-30 minutes before frying to reduce acrylamide formation