Turkey fryer risks outweigh any culinary benefits

[November 22, 2010]  CHICAGO -- Cooking fires never take a holiday, and Thanksgiving has the unique distinction of being the day of the year with the most fires -- about three times more than average. In recent years, deep-fried turkeys have been growing in popularity, but the unique flavor comes at great risk to life and property, according to the Office of the Illinois State Fire Marshal.

Tests performed by Underwriters Laboratories and many fire departments have shown that the deep fryers tend to be top-heavy and have a risk of tipping over, overheating or spilling hot oil, leading to fires and burns. The cooking process requires that 5 gallons of cooking oil be superheated before lowering the turkey into the pot. When a frozen, cold or even wet turkey is submerged, bubbling hot oil spills over the pot’s rim and onto the burner, causing an explosion. If the appliance is in or near a home, the resulting fire may be impossible to manage.

"Turkey fryer dangers are so great, even UL will not certify the appliances with their seal of approval," said Larry Matkaitis, Illinois state fire marshal. "With the use of stoves, grills and now turkey fryers, cooking continues to be the leading cause of U.S. home fires and fire injuries."

The Office of the State Fire Marshal offers the following holiday cooking safety tips:

• Be on alert! If you are sleepy or have consumed alcohol, don’t use the stove or stovetop.

• Stay in the kitchen while you are frying, grilling or broiling food. If you leave the kitchen for even a short period of time, turn off the stove.

• If you are simmering, baking, roasting or boiling food, check it regularly, remain in the home while food is cooking, and use a timer to remind you that you are cooking.

• Keep anything that can catch fire -- oven mitts, wooden utensils, food packaging, towels or curtains -- away from your stovetop.

If you have a cooking fire, remember the following information:

• You have only a few moments to either put out a grease fire or escape.

• Grease fires can be smothered with baking soda, but it takes a lot of baking soda to do the trick. Unless the baking soda is easily accessible, it’s usually easier to quickly find a lid.

• A dry chemical fire extinguisher will also work, but it will contaminate your kitchen and food. Class K fire extinguishers are available to put out grease and other kitchen fires, but they are usually found only in commercial kitchens.

[Text from Office of the State Fire Marshal file received from the Illinois Office of Communication and Information]