Kitchen Burns and Scalds

Burns

Ever been so distracted that you forgot you’re only wearing a pad or mitt on one hand but not the other? Most of the time, we don’t think before we act. We’re so used to the routine of cooking that we let our mind wander. The next thing you know, you burned your hand on the smoking hot oven tray.

Of all the mishaps that could happen in the kitchen, burns and scalds are the most common. Every home chef has experienced the pain of burns. Even celebrity chefs are not immune to this. It just happens to everyone who cooks. They can come from a sizzling saute saucepan, spritzes from hot oil, margerine, butter or grease, or an accidental coffee or soup spill.

Here are a few tips on what to do when you have minor burns. Try running the burn under cool water like what Mary did. But don’t use water for very large and sizable areas that have been burnt. Use a clean cloth instead and put it under cool water, and then gently cover the burn with the cloth. This should help relieve the pain. You can also cover the burn with sterile gauze since it will suck stuff that will leak out of your burn and in a same time let it breathe.

Do not use ice. Ice can damage the skin just as bad as the heat did. Also avoid using fatty substances like butter or margarine. Same with petroleum jelly, lotions or other salves. Do not puncture and drain the blisters, as this increases the chances for infection. And do not use any type of adhesive bandage or sticky surgical tape close to the burnt area. If for any reason, a patch of clothing has melted into the burn, do not pull the material away.

To prevent burns, keep a pair of hot pads nearby. Get a good pair (ones lined with asbestos) as some hot pads are nothing more than thick cloth that allows heat to seep through. For third-degree and fourth-degree burns immediately call 911.

It’s hard to avoid distractions in the kitchen as elsewhere, otherwise they wouldn’t be called distractions.  The best advice from experts is think before you act.

Photo Credits:
Photo By Warren Layton via StockPholio.com

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