Scalding is a form of thermal burn resulting from heated fluids such as boiling water or steam.

If the burn is at least second degree, remove any jewelry or clothing from the site, unless it is already stuck to the skin.

With third-degree burns, it is best to wrap the injury very loosely to keep it clean, and seek expert medical attention.

The carcasses of beef, poultry and pork are commonly scalded after slaughter, to facilitate the removal of feathers and hair.

Methods include immersion in tanks of hot water or spraying with steam.

A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the epidermis of poultry; this is commonly used for carcasses that will be frozen, so that their appearance is white and attractive.