First aid in the kitchen

It never fails. No matter how many times I remind myself not to touch the handle of the cast iron pan I’ve pulled out of the oven, I forget and pull my hand away with the makings of a minor burn. Cuts, burns, and other injuries happen while cooking, and during this crazy time in which we live, you might be hesitant to drive to the emergency room for something that could be taken care of at home. But how do you know where to draw that line? Serious Eats takes a look at this issue, and offers some tips for first aid in the kitchen.

The first order of business is a reminder of how to stay safe when cooking: the proper way to hold a knife, best practices such as having a fire extinguisher handy, and wearing proper attire. That means no loose clothing, making sure your arms and legs are covered, and preferably wearing shoes. Although you might not go so far as to wear safety goggles, if you’ve ever squirted jalapeno pepper juice in your eye you might consider it. (Yes, that happened to me. Perhaps I should serve as an example of things not to do in a kitchen.)

Next, the post dives into how to treat various types of injuries, including different kinds of burns – surface burns, burns from a flame, liquid or steam burns, and chemical burns. They provide a way to assess the severity of burns to determine if a visit to the doctor is needed. Cuts, probably the most common type of kitchen injury, are also discussed, as are less frequent injuries like electric shocks. Read these tips, make sure your first aid kit is well-equipped, and stay safe in the kitchen.