A chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying chips (French fries).

Today, they are made from either aluminum or stainless steel, although in the past were commonly made from cast iron. A basket is placed inside the pan, to lower the chips into the hot cooking oil, and to raise them once cooked.

Chip pans are commonly used in the

United Kingdom, although are slowly being outmoded by deep fryers.

Manufacture

Chip pans are commonly manufactured through a spinning process, as the metal used is malleable. The lid is typically stamped out by a die in a heavy press.

Health issues
Repeated heating of oil is believed to greatly increase the free radicals in the oil, leading to a higher risk of heart disease.

Oil burns
Injuries, particularly to children, caused by the hot oil from a chip pan falling on them are a common cause of hospital admission in the UK.

Fire risk

A demonstration of a chip pan fire by the North Yorkshire fire service Chip pans are well known for being a fire hazard. In the UK, chip pan fires are the largest cause of fire-related injuries in the home, such that several local fire brigades have offered a "chip pan amnesty", trading old chip pans for a deep fryer.

The two main causes for chip pan fires are:
The oil or fat is overheated and catches fire.
The oil or fat spills onto the cooker, either because the pan has been filled too high; or because wet chips are put in the hot oil, causing it to bubble up and overflow.
By comparison, electric deep fryers feature circuitry and design features (such

as thermostat-controlled internal heating elements) that prevent the oil from being heated to the point of ignition. Boil-overs and splattering can still occur for the usual reasons, but the fire danger is largely eliminated.

Chip pans are the most common cause of house fires in the United Kingdom, with around 12,000 chip pan fires every year, with 1,100 chip fires being considered serious. These fires result in over 4,600 injuries, and 50 deaths per year. British Fire Brigades frequently issue warnings and advice, urging households to switch to a safer means of cooking chips, and advising that unless the fire is easily contained to leave the fire to the emergency services.

Cooking oil fires (US class K, Europe class F) burn hotter than other typical combustible liquids, rendering the standard class B extinguisher ineffective. Class F fire extinguishers use saponification to put out chip pan fires by spraying an alkaline solution which reacts with the fat to make a non-flammable soap. However, these extinguishers are generally only available in industrial and commercial kitchens.