Cooking smoke safety
Whenever I make burgers (stovetop with cast iron), they produce a high amount of smoke. I usually take extra precautions to ensure adequate ventilation, but I end up inhaling quite a bit a smoke.
Is it common for professional or semi-professional chefs to use protective gear in lieu of adequate ventilation? If I do this semi-regularly (once every two weeks), should I invest in protective gear such as a mask?
Best Answer
It's extremely common for professional chefs to have fans: most of the time these are mandated by regulations for the safety of those in and out of the kitchen. If you producing so much smoke to be considering protective gear my advice would be to change your method because as it stands you are at risk of fire and you aren't doing your lungs (or those of the people around you) any good.
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Can smoke from cooking be harmful?
Carbon monoxide is a clear, odorless, tasteless gas that is released in small amounts during cooking. High levels of this gas can cause decreased level of consciousness and eventually death, meaning smoke inhalation from cooking can be potentially dangerous if not properly handled.Can you get smoke inhalation from cooking?
Smoke inhalation commonly happens when you get trapped in a contained area, such as a kitchen or home, near a fire. Most fires occur in the home, often from cooking, fireplaces and space heaters, electrical malfunctions, and smoking.Are kitchen fumes toxic?
Kitchen smoke is comprised of particulate matter (PM) and a large number of toxic gases, including carbon monoxide, nitrogen dioxide, and several toxic volatile hydrocarbons, some of which are carcinogens [3, 4, 5].Are cooking fumes carcinogenic?
study, published in the Journal of Cancer Research and Clinical Oncology, found evidence that exposure to the fumes from cooking oil increases the risk of lung cancer.Fire Safety Ireland - A Working Smoke Alarm Can Save Your Life (Cooking)
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