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    Pouring water on hot fat does it produce steam or smoke?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Pouring water on hot fat does it produce steam or smoke?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pouring water on hot fat does it produce steam or smoke?),it will help you,my kids.

Pouring water>
Answers:
It causes a severe burn if not careful
It's steam. Unless you splash it onto the fire, then it becomes smoke and you have to grab the fire extinguisher.
The water boils, the greasy hot fat splatters everywhere, it hit the burner and ignites, and you've got a Kitchen Fire.
Lots of smoke.
Call the Fire Department.
If you mean real hot oil then it would be steam as the water would boil pretty much on impact (word of warning thou, oil foats on water, so if you pour in loads all you do is have hot oil on floor or worse, yourself) Also the boiling process of water is quite violent so would cause the oil to 'spit' everywhere
Hot fat is at a temperature above the boiling point of water. Typically when frying in a deep fat fryer, the temperatures are in the range 170 - 230°C. By adding water, the water generates steam almost instaneously. This bubbles vigorously and generates small particles of oil, as it does so (This process is known as atomisation). These particles are then in a form that they can receive sufficient oxygen to enable combustion, so if there is a source of ignition (such as the heating element), they will catch fire. (This process can be helpful, for example in oil burners and diesel engines). The heat from the fire then raises the surface temperature of the oil to such an extent that the fire can be maintained. If a fire does occur, then you will get the byproducts of combustion (smoke).
Adding more water atomises more particles, so the fire becomes more widespread. The only solution is to deprive a fire of oxygen by placing a fire blanket or wet tea-towel over the pan, turning off the heat and leaving it to cool down.
While a fire is a possible outcome, it is by no means definite. For example, most products fried, such as potatoes, fish etc. contain a lot of water, but we don't have a fire every time we cook. It depends on the quantity of water added. You will, however, always get the steam generated from vaporising the water.
So the answer is: you will always get steam, you will also always get some other volatiles (fat vapours, and from the products you add), and you may also get smoke (or products of combustion)
smoke
i would say steam
Steam.
Smoke is produced only wn u put off a fire & not hot fat.
steam
steam
ofcours steam.


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