Oil Flash Point ... watch your wok!

Pepper Monkey BBQ

Decided to use the wok on the large to char up some chicken fajitas tonight. As usual, I got the fire started, coals red, wok on the spider ...

There was a little delay between the wok going on and us getting the chicken on ... when we opened up the egg the thermo only read 400 deg but i knew it was a bit warmer as the wok was creating an indirect effect .... My subconscious said, "Hey Joel, that may be too hot." ... Out loud I said to Erin "It may be a bit hot" ... but I didn't know HOW HOT it was.

Step one, pour about a tablespoon of canola oil into the wok. Step two, start tossing chicken. Only tonight, the oil smoked in the wok for all of two seconds and then POOF .... a wok of fire. Nothing had spilled over, it was simply over the flash point of the oil. Wish I had a photo, but I was busy tossing dishes to the side and closing vents. I wisely did not try to move the wok. Shut the lid, slapped the vents closed and it was out within seconds. But man, that was a big fire!

Lessons learned.

- be aware of the oil flashpoint
- listen to your subconscious

For the record ... we wiped out the wok and the fajitas were damn good! Sorry, no pics.

Joel

Carolina Q

What, no pics?!

I don't use a wok often, but since I have no spider, I cook directly on the coals. Peanut oil, sometimes canola. I've never had any sort of flare up. I do wear welders gloves though - even without flames, it's super hot. Plus, if it DOES flare, I'll (hopefully) be ready.

Glad you were able to avoid a major problem!!

PattyO

I did that once using the Frugal Gourmet Jeff Smith's advice. Hot pan, cold oil, food won't stick. I heated a cast iron skillet and waited for it to get hot, then added cold oil and got fire. Good thing I have a fire extinguisher. Then the chemicals got in the burners of the stove. It was never the same. Plus at that time my daughter was temporarily disabled and she was watching the whole scenario from the couch in the living room but she couldn't get up at that time. Frightening to both of us.
Of course there was the time that Martha Stewart blew up my stove. I was making her bourbon ham. Instructions were to pour boubon on the ham and put in heated oven. At the same time I began toasting some whole spices on the stove when BOOM the door of the oven blew open and a fire ball rolled across the floor. Sure, the bourbon caught fire. Alcohol fires are not "hot" but sure frightened me. I always wondered about the oven seal after that. I wrote to Martha but she never answered me :-(
Ah, the adventures of following directions.
PattyO

Pepper Monkey BBQ

Great stories patty! I like it when people aren't afraid to let others learn from their mistakes .... or Martha's ...

Joel

Richard Fl

Glad you were not hurt. I use peanut oil for several reasons, BUT one of them is a higher flash point than most cooking oils. Also be EGGstremely careful when using a chili oil or pepper flavored/infused as when it flashes the caspium (sp) will do SERIOUS damage to your eyes and sinuses.

Carolina Q

I work with a guy who once did some work for Martha at her house in CT. From the way he described his experience, you are fortunate she didn't respond. I doubt you would have appreciated her comments.

Misippi Egger

Sounds like "knowledge from experience". :ohmy: :laugh: