Temperatures Achieved During The Heating Of Cooking Oil In Chip-Pans

Abstract

Objectives To investigate aspects of chip-pan design which might lead to hot oil scald injury during cooking. To ascertain whether there is a need for safety information aimed at the general public to encourage primary prevention. Materials and Methods Two previously un-used 'chip-pans' were filled with fresh vegetable oil and heated over a gas-heated hotplate. Temperature measurements were taken using an infrared thermometer with laser sight at 1-minute intervals of the cooking oil, the external surface of the pan and the handles of both the pan itself and the inner chip basket.Results Between January 1996 and January 2010, 247 patients were admitted to the Adult Burn Centre of the Royal Adelaide Hospital with burns due to hot oil scalds sustained in the home. Experimentally, the oil temperature reached a plateau of 240-260°C. At this time, the temperature of the long handle of pan 1 ranged from 90-120°C. The shorter 'alternative' handle reached temperatures as high as 193°C. The handles of pan 2 ranged from 40-60°C.Conclusions In the absence of a chip-pan fire, pan-handles can become too hot to hold without protection. Attempts to move a blazing chip-pan from the stove-top to outdoors are likely to result in dropping the pan and/or spillage of the oil and severe burn injury (as well as the risk of the fire spreading). Admission numbers mandate public awareness campaigns and the promotion of fire blanket purchase.