A kitchen fire in Bridport has sparked warnings of chip pan safety.

Both of Bridport's fire engines were called to the home in West Street at 5.45pm last night (Wednesday).

The fire was caused by a pan of oil overheating and catching fire. The resident placed a lid on the pan and evacuated the building.

A spokesman for Bridport Fire Station said: "On arrival the fire was out but the property was smoke logged. Crews removed the hot pan and its contents before ventilating the property using a high-powered fan.

"Thankfully this ended without any major damage or injury."

The fire service is urging people not to use a chip pan at all and that a deep fat fryer with temperature control is much safer as it can't overheat.

The spokesman explains that there are two main causes of chip pan fires - either the oil or fat overheats and catches fire or it spills onto the cooker, either because the pan has been filled too high or because wet chips have been put into the hot oil, causing it to bubble up and overflow.

They added: "Never fill the pan more than one third full of oil or fat, never leave the pan unattended when the heat is switched on, make sure the food is dried thoroughly before putting it into the hot oil - otherwise it might spit or bubble up.

"If they oil starts to smoke, it is too hot. Turn off the heat and leave it to cool, otherwise it might catch fire. Never put food into the pan if the oil is smoking.

"If your pan does catch fire, turn off the heat under the pan - if it's safe to do so - and allow it to cool completely. Don't try and move the pan.

"Never throw water over the pan - the effects can be horrific. Don't try and tackle the fire yourself - leave the room, close the door, get everyone out of the property and call 999."