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Stand by your pan to prevent kitchen fires


October 1, 2013

Traditionally October is Fire Prevention Month for Lake Stevens Fire. During this month fire safety education is taught throughout the Lake Stevens community. Each year a theme is named nationally by the National Fire Protection Association (NFPA), and this year’s theme relates to where fires start the most in the home, the kitchen. The theme for 2013 is Prevent Kitchen Fires!

Kitchen fires are still the leading cause of fires in the home across the nation. Statistics show that two out of five home fires start in the kitchen and cooking fires are the leading cause of home-fire injuries.

Lake Stevens Fire urges residents to watch what they are cooking. Public Educator Jennye Cooper reminds the community, “Many kitchen fires result from unattended cooking, a fire which could have been prevented if someone was present to control the cooking. Remind yourself to keep an eye on what you fry, watch what you heat, and stand by your pan at all times when cooking.”

The following are additional tips for cooking safety:

Stay by your pan—Remain in the kitchen when you are frying, grilling, broiling, or boiling food.

If you must leave the room, even for a short period of time, turn off the stove.

When you are simmering, baking, or roasting food, check it regularly, stay in the home, and use a timer to remind you.

If you have young children, use the stove’s back burners whenever possible.

Keep children and pets at least three feet away from the stove.

When you cook, wear clothing with tight-fitting sleeves. Keep potholders, oven mitts, wooden utensils, paper and plastic bags, towels, and anything else that can burn, away from your stovetop.

Clean up food and grease from burners and stovetops.

In addition to these cooking safety tips, ensure you have working smoke alarms, have a fire escape plan with a family meeting place outside the house, and practice your plan annually.

More information on cooking safety can be found on the Lake Stevens Fire website: and on the NFPA website:


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