THEY are the source of many domestic fires and Lothian and Borders Fire and Rescue Service are once again reminding people of the dangers of chip pans following a blaze in Edinburgh last week.
Fire crews in the capital city responded to a chip pan fire in the ground floor of a property in Marlborough Street, Portobello on Tuesday, August 16.
An ambulance was called for the 38-year-old male occupant who was suffering from smoke inhalation. He was taken to Edinburgh Royal Infirmary by ambulance.
A spokeswoman for Lothian and Borders Fire and Rescue Service said: “Chip pans are a common cause of kitchen fires. We would advise people to consider replacing them with a thermostat-controlled deep fat fryer. The safety cut-out device controls the temperature to stop the oil or fat overheating.
“Even if you don’t own a chip pan remember any type of cooking can lead to a fire – whether you are using a wok, grill or frying pan. Many people think if they don’t have a chip pan then they don’t have to worry about this kind of fire – they do.”
The Fire Service urge people to heed the following advice: when deep frying, dry the food before you put it in oil; never fill a pan more than one-third full of oil. If the oil starts to smoke, it’s too hot so turn off the heat and leave it to cool.
If you must use a deep frying pan: never deep fry with fat or oil when you’ve been drinking alcohol and don’t leave cooking unattended.
If a deep frying pan catches fire: never try to move the pan; never throw water over the pan; phone the Fire and Rescue Service.