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burn safety

  • Ring of Fire

    We spent a lot of time this week discussing scalds from steam and hot liquids for Burn Awareness Week, but remember that there are other kitchen burns that occur very frequently...Hot-Stove-Coil

    While Tap water and Steam burn in the kitchen, boiling water on your cooktop often is what created that steam and also splashes to create scald injuries.

    Remember, too,  that electric coil cooking rings are deceptive... we know that red means hot, but in the cooling stages, coils may appears to have returned to a cool state color-wise, yet still retain enough heat to cause damage. Worse than that, gas cooking surfaces usually have black grills that do not change color while cooking, and give no indication that they are dangerously hot if touched.

    Scalds and burns can scar and disfigure, and can cause permanent nerve and tissue damage. Know How to Treat Thermal Burns, and have a Burn First Aid Kit and/or appropriate burn care first aid supplies in your kitchen.

  • Burn Time

    This year, for Burn Awareness Week, the focus is on scalds. Scalds are a painful and unusual type of burn.

    AlarmThe length of contact with the scalding substance, and the temperature are the main factors affecting scald severity. The clothes on which a substance is spilled retain heat until they are removed.

    The nature of the substance matters. The stickier or heavier the substance that spills, the more likely it will retain heat and stick to the body, or to the clothes on the body. Oatmeal and spaghetti sauce heated close to the boiling point, for example, will cause a more severe injury than hot water of the same temperature.

    Some other considerations for scald burns:

    ~ A spill of small size may affect a large area of a child’s body.

    ~ A cup of coffee, for example, could burn 25% of a toddler’s body.

    ~ Scald burns to the face, hands, feet or private areas of the body can be difficult to heal and affect their functions for a long time.

    Also read: Burns and Scalds in the Kitchen & read other articles in our Burn Care First Aid Blog.

  • Burns and Scalds in the Kitchen

    Whether a professional kitchen or a home kitchen, burns and scalds occur more frequently than any other type of injury (even more than cuts.) During Burn Awareness Week, we thought it an appropriate time to cover some burn-related kitchen safety tips.


    • ~ Use oven mitts, not towels, to handle hot pots & pans.
    • ~ Use caution when cooking with grease – keep burner on a low to medium setting and keep a pan lid in reach.
    • ~ Place pots and pans on the back burner with handles turned away from the edge of the stove.
    • ~ Create a 3-foot “no kid zone” in the kitchen around stoves, ovens and hot items.
    • ~ Keep hot drinks away from the edge of tables and counters. Use spill-proof mugs with tight-fitting lids.
    • ~ Adults most often get cooking related scalds from hot liquid spills or when moving containers of hot liquids. Consider the weight of pots and pans fill with hot liquids and food before lifting them. Don’t lift hot items that are too heavy
    • ~ When you microwave food, steam inside cover containers can quickly reach over 200 o F and can burn your hands and face. Pro Tip: Puncture plastic wrap or use vented containers to allow steam to escape while cooking.  Or, wait at least one minute before removing the cover.  When removing covers, lift the corner farthest from you and away from your face or arm.


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