Two firefighters show us why you shouldn't try to extinguish a fire by hot oil in the kitchen, with water.

The phenomenon that occurs when this admixture is:
The water turns to steam at 100 °C, While the cooking fats are burned with temperature 177 °C or higher (olive oil to 240 °C). So, When the cooking oil catch fire, It is much hotter than the boiling point of water. If you remember and that oil floats on water due to density (and the water submerged in oil), throwing water on a frying pan with oil that is ablaze, the water will sink to the bottom of the Pan and steam will become immediately. Water IE will expand, and 1 liter of water converted into steam 67 cubic meters. This effectively evaporates the oil as the water expands. Atomized fuel + = oxygen an explosive fuel-air mixture. It is like we have built a homemade napalm!