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This paper deals with the burning of edible vegetable oils. Their primary use is in the field of food preparation, but they are increasingly being used as a basic raw material for biodiesel production. Four types of oils were used for the measurements: canola, sunflower, olive and pistachio. All samples were tested on a cone calorimeter using an initiator source at an external heat flux with a density of 35 kW.m-2. Time to initiation and termination of burning, as well as parameters characterizing the released hea...