Why do flames shoot up from restaurant pans?

Why do flames shoot up from restaurant pans? - A Chef in Action Cooking Fried Rice

If you watch video of a restaurant kitchen you always see, sooner or later, a spout of flame from one of the pans on the stove. That doesn't happen when I cook at home, and on the rare occasions when I eat in a restaurant with an open kitchen I don't see it there either. So what's going on? I'd think the cooks are using brandy or something, but it seems to happen too often for that explanation. Is it some kind of optical illusion, like when cars on TV look like their wheels are turning backward?



Best Answer

There's no optical illusion, what you are seeing is real flame shooting up. In a kitchen flare-ups have 2 common sources - alcohol and fat. Alcohol in concentrations 50% and above is flammable when cold, you add some brandy, vodka, etc and away you go. When heated 40% alcohol will burn in the pan, anything above 40% can be used for flambes.

Fats (ie lipids as in oil or fat from animal of vegetable sources) can also burn when very hot and exposed to an open flame as anyone who barbecues will know all too well. Fat flares can happen in any kitchen in the right conditions (even at home), say when something is being vigorously stirred and a bit of hot fat splashes down the side of a pan and ignites, trailing back to the pan itself and giving a quick burst of flame.

As for how often it happens it really depends on what is being cooked, the equipment and method used. If there's a lot of steak action happening then some flames are pretty normal, if they're making vegetable stew ... not so much. It could be a bunch of chefs being showy for the camera, or just going about their normal business, it's very hard to say.




Pictures about "Why do flames shoot up from restaurant pans?"

Why do flames shoot up from restaurant pans? - A  Restaurant with Red Double Doors at the Entrance
Why do flames shoot up from restaurant pans? - Close-Up Photo of Man Cooking Meat
Why do flames shoot up from restaurant pans? - Cast Iron Skillet on Table With Species



Quick Answer about "Why do flames shoot up from restaurant pans?"

As a chef who cooks every day, this happens when oil in the pan is heated past its smoke point. The oil creates a nasty smoke that is filled with oxidized and carbonized oil particles that impart a burnt, charred flavor to sauteed foods. It is generally seen as a mistake in sauteeing, and not a desirable effect.

Why do pans go up in flames?

Flamb\xe9ing is just a part of cooking with high levels of alcohol. As for accidentally setting pans on fire that can easily happen when the flames gets too high in a pan heavy with oil or grease.

How can pan fire be prevented?

Kitchen fire safety rules
  • Keep the oven, hob and grill clean. ...
  • Never throw water on a chip pan fire. ...
  • Never fill a pan more than one-third full of oil.
  • Don't take risks tackling large fires. ...
  • Keep the toaster clean and away from curtains and kitchen rolls.
  • Don't leave the pan unattended.


  • What causes flames when cooking?

    Kitchen fires are most often caused by: Leaving cooking food unattended. Placing combustibles too close to the heat source. Unintentionally turning on or not turning off the equipment.

    Why does cooking oil catch fire when kept?

    when cooking oil catch fire if a frying pan is kept on the burning stove for a long time because during this long time oil gets it burning temperature and as we that oil is a flammable liquid so it catches fire.



    How to Safely Put Out a Kitchen Fire




    More answers regarding why do flames shoot up from restaurant pans?

    Answer 2

    As a chef who cooks every day, this happens when oil in the pan is heated past its smoke point. The oil creates a nasty smoke that is filled with oxidized and carbonized oil particles that impart a burnt, charred flavor to sauteed foods. It is generally seen as a mistake in sauteeing, and not a desirable effect. Flambeeing, of course, is when a copious amount of wine or liquor is involved and is desirable, as the volatile alcoholic compounds are being oxidized away and undesirable flavors are being driven off.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Anna Tarazevich, Thành Trần, Min An, Engin Akyurt