Set the station
Use a stable vessel on a clear burner, turn handles inward, and move water, towels and clutter away from the stove. Set out a rack, dry tools and a thermometer before heating oil. Keep children and pets away; never leave the stove unattended.
Leave room in the pot
Follow the fryer or pot’s safe oil-fill guidance. The oil rises when food enters, and crowding can make it overflow. Work in small batches and lower dry food gently away from your body.
Respect water and hot oil
Dry food before it meets hot oil. Water can turn to steam violently and throw oil outward. Never add water to hot oil or use it on an oil fire.
If the oil smokes or catches fire
If oil starts smoking, turn off the heat and let it cool. For a small pan fire, the U.S. Fire Administration advises sliding a lid over the pan and turning off the burner if it is safe to do so. Do not move a burning pan. If the fire grows or you are unsure, leave and call emergency services.
Check doneness separately from color
Lift food out of the oil before probing its thickest part with a clean food thermometer. FoodSafety.gov lists 165°F (74°C) for poultry and 145°F (63°C) for fish fillets; follow its current chart for other foods. A golden crust is not a safety measurement.
Cool before cleanup
Turn off the heat and let the oil cool completely before moving, straining or disposing of it. Never carry a pot of hot oil across the kitchen or pour it down a drain. Check local recycling and disposal options.
Put it into practice
Golden chicken cutlets
Pub-style fish and chipsSafety references
Check current guidance when cooking for food safety.