It is important to respect the smoke point of every type of oil that you cook with. Oil that is heated to extremes can reach flash and fire points, which can potentially start a fire and contain flames at least 2 to 3 feet high.

If a fire ever happens to start in the cooking vessel, smother the flames by carefully covering the vessel with a tight-fitting lid. If the fire spreads, NEVER use water to put out an oil fire. Oil and water do not mix. The water will cause the oil to splatter and the fire could spread very quickly. Douse the fire with a fire extinguisher designed for oil fires. Baking soda can also be used but may not be sufficient enough to put the fire out. Whenever you are cooking with hot oil be extremely cautious.