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Cooking oil is ignitible, and fires can possibly be caused by it igniting at too high a temperature. Endeavors to extinguish an oil fire with a body of water cases the water to flash into steam attributable the high heat of the oil, successively sending the flaming oil in all directions and thus intensifying the fire. Alternatively, oil fires must be extinguished by smothering, for instance by putting a palpebra over the fire. Other means of snuffing out an oil fire admit dry powder (e.g., baking soda) or fire fighting foam. Nigh commercial deep fryers are equipped with reflex fire stifling systems using foam (FiltaFry).
Frying is the making of food in oil or fat, a technique that arose in ancient Egypt close to 2500BC. Chemically, oils and fats are equivalent, differing only in melting point, but the differentiation is solely made when called for. In commerce, a lot of fats are called oils by custom, for instance. palm oil and copra oil, which are solid at room temperature (FiltaFry).
