As an expert in the field of chemistry and fire safety, I can provide you with a comprehensive understanding of the conditions under which oil can catch on fire.

Oil, like any other combustible material, can indeed catch on fire under the right conditions. The process involves a few key factors: the presence of a fuel source, an ignition source, and an oxidizer. In the case of oil, the fuel source is the oil itself. The ignition source is typically heat, and the oxidizer is oxygen from the air.

When oil is heated, it undergoes a series of physical and chemical changes. Initially, the oil will begin to boil, which is the process of the liquid turning into a gas due to the application of heat. This is a normal part of cooking and does not necessarily indicate that the oil is at risk of catching fire.

However, as the temperature of the oil continues to rise, it will reach its smoking point. This is a critical temperature at which the oil starts to break down chemically and produce smoke. The smoking point varies depending on the type of oil being used. For instance, most vegetable oils have a smoking point around 450°F, while animal fats such as lard or goose fat will start smoking at a lower temperature, around 375°F.

It's important to note that the production of smoke is not the same as the oil being on fire. Smoke is a sign that the oil is reaching a temperature where it can potentially ignite, but it requires an ignition source to actually start a fire.

Once the oil has reached its smoking point and is exposed to an ignition source—such as a flame, a spark, or even extreme heat—the oil can ignite and catch on fire. This is a rapid oxidation process that produces heat and light, and it can quickly escalate into a dangerous situation.

To prevent oil from catching on fire, it's crucial to control the cooking temperature and avoid exceeding the oil's smoking point. Additionally, ensuring that there are no ignition sources nearby can help mitigate the risk. If an oil fire does occur, it's important to know the proper safety procedures, such as covering the pan with a lid to smother the fire or using a fire extinguisher designed for kitchen fires.

In summary, oil can catch on fire when it is heated to its smoking point and comes into contact with an ignition source. Understanding the properties of the oil being used, monitoring cooking temperatures, and practicing fire safety can help prevent such incidents.

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Except for grease fires. ... A grease fire happens when your cooking oil becomes too hot. When heating, oils first start to boil, then they'll start smoking, and then they'll catch on fire. Most vegetable oils have a smoking point around 450--F, while animal fats like lard or goose fat will start smoking around 375--F.Feb 2, 2011read more >>