The suitable extinguishing agent for cooking fats and oils (Class F / Class K fires) is a wet chemical extinguishing agent, delivered by a wet chemical fire extinguisher specifically designed for kitchen/grease fires.

Quick Scoop

  • Use: Wet chemical fire extinguisher for cooking oil and fat fires.
  • Fire class: These are designed for Class F (or Class K in some countries) kitchen fires involving deep fat fryers and hot oils.
  • How it works:
    • Cools the hot oil below its ignition temperature.
* Causes **saponification** – forms a soapy, foam-like layer that seals the surface and cuts off oxygen, preventing re‑ignition.

Very important safety note

  • Do not use water, standard foam, powder, or CO₂ extinguishers on cooking oil/fat fires, as they can spread the burning oil or fail to cool it adequately.

In exam or training questions, the best answer to “what type of extinguishing agent would be suitable for cooking fat and oils?” is:
A wet chemical agent (Class F/Class K grease-fire extinguisher).

Information gathered from public forums or data available on the internet and portrayed here.