If a wok is alight because of burning fat or oil, the cook should turn off the gas supply and cover the pan with a lid or plate. Water should not be applied directly to burning fats or oils.
Check the setup before cooking
A small kitchen can make the gas shutoff and covering action harder to reach, so both should be checked before cooking begins. The cook should be able to reach the gas supply without first moving the wok, and a lid or plate should be available that covers the pan. Clutter should not obstruct either action.
Follow the confirmed response
The Hong Kong Fire Services Department gives two direct instructions for a fat or oil fire:
- Turn off the gas supply.
- Cover the pan with a lid or a plate.
Water is not an alternative. It should not be used directly on burning fat or oil, regardless of the wok’s size or the kitchen’s available space.
Confirm what the cited guidance does not cover
The quoted guidance does not establish when a covered fire is fully controlled, whether the wok can be moved afterward, or when a fire extinguisher should be used. It also does not provide a complete response for a flame involving an unknown fuel.
Current official fire-safety guidance should be checked for persistent flames, inability to shut off the gas, extinguisher use, evacuation, emergency response and post-fire handling rather than improvising.