What should be used to extinguish a fire involving cooking oils and fats?

Using a Class K fire extinguisher is the appropriate method to extinguish a fire involving cooking oils and fats. Class K extinguishers are specifically designed to combat fires resulting from vegetable oils, animal fats, and other cooking media commonly found in commercial kitchens. They contain wet chemical agents that are effective in cooling the burning oils and creating a barrier between the fuel and oxygen, which is essential for extinguishment.

In contrast, using water can cause the fire to spread rapidly. Water is ineffective on grease fires because it can cause the burning oil to splatter, resulting in a more widespread fire. Dirt is not a suitable extinguishing agent and does not effectively smother or cool the fire. Similarly, while carbon dioxide extinguishers can be effective for many types of fires, they are not specifically designed for cooking oil fires and may not adequately suppress the flames or prevent re-ignition.

Understanding the specific nature of Class K fire extinguishers and their effectiveness in dealing with cooking oil fires is crucial for ensuring safety in culinary settings.