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Oils with low flash points, such as olive oil, canola oil, and peanut oil, are more prone to catching fire when heated beyond their smoke points. This occurs because these oils can emit flammable vapors that ignite in the presence of an open flame or spark. Additionally, oils with high levels of unsaturated fats are generally more volatile and susceptible to combustion. Proper cooking techniques and monitoring temperatures can help prevent oil fires.

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1mo ago

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