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Re: Cooking oil fires
Posted by: Sir Gary (IP Logged)
Date: May 26, 2020 02:19AM
Started with a 8" Al-pot and later a 8" Al-pan, but these maxed out below below 500F,
so I switched to a 6" Al-pot and a 8" Al-pot with sunflower oil and canola oil at different depth,
maxing < 650F on the smaller pot.
(notably each pot had a oily ring around it's inner circumference suggesting some oil vaporization & -condensing;
would have been nice to have done this in controlled lab conditions atop a balance
in order to assess oil losses due to vaporization).
Last-ditch attempt was with the 6" Al-pot and a 6" SS-pot as described;
I added some dough (brown-bread flour with water & salt) after half an hour to simulate cooking;
this initiated rapid bubbling initially (possibly aided by the moisture in the dough)
dying down somewhat later (but still acting as a boiling-activation point) until ignition.
I didn't repeat this experiment (pots, stove burnt, fire extinguisher spent etc.),
but suspect the 6" S/S-pot may have got to ignition without the dough added.
so I switched to a 6" Al-pot and a 8" Al-pot with sunflower oil and canola oil at different depth,
maxing < 650F on the smaller pot.
(notably each pot had a oily ring around it's inner circumference suggesting some oil vaporization & -condensing;
would have been nice to have done this in controlled lab conditions atop a balance
in order to assess oil losses due to vaporization).
Last-ditch attempt was with the 6" Al-pot and a 6" SS-pot as described;
I added some dough (brown-bread flour with water & salt) after half an hour to simulate cooking;
this initiated rapid bubbling initially (possibly aided by the moisture in the dough)
dying down somewhat later (but still acting as a boiling-activation point) until ignition.
I didn't repeat this experiment (pots, stove burnt, fire extinguisher spent etc.),
but suspect the 6" S/S-pot may have got to ignition without the dough added.
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