Every kitchen should have a fire extinguisher because cooking fires can start quickly and spread fast. In the U.S., Class K extinguishers are designed for cooking-oil and grease fires and should be kept accessible but away from the stove. Never pour water on a grease fire; instead, if safe, turn off the heat and cover a small pan fire with a metal lid or baking sheet. Check the extinguisher regularly and learn the PASS method: Pull, Aim, Squeeze, Sweep. If flames grow, smoke becomes heavy, or your escape route is blocked, evacuate immediately and call emergency services. A fire extinguisher, working smoke alarms, and a clear escape plan are key to kitchen safety.
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