table spoon vegetable oil

Vegetable oil is a liquid fat extracted from seeds or fruits of plants, most commonly from soybeans, canola (rapeseed), sunflower, safflower, corn, or cottonseed. These oils are refined through mechanical pressing and/or solvent extraction, followed by refining, bleaching, and deodorizing processes to create a neutral-flavored, shelf-stable product suitable for cooking. Vegetable oils are composed primarily of triglycerides and contain varying ratios of saturated, monounsaturated, and polyunsaturated fatty acids depending on their botanical source. Most refined vegetable oils are colorless to pale yellow and possess a high smoke point, making them ideal for high-heat cooking applications.

Vegetable oil serves as a versatile cooking medium across nearly all global cuisines. It is used for sautéing, stir-frying, deep-frying, baking, and emulsifying sauces and dressings. Its neutral flavor profile makes it suitable for both savory and sweet applications, from pan-searing proteins to making pie dough and cake batters. Vegetable oil is also employed as a cooking spray, a component in vinaigrettes and mayonnaise, and a release agent for cooking vessels. Due to its accessibility, affordability, and high smoke point (typically 400–450°F / 200–230°C), it remains the most widely used cooking oil in commercial kitchens and home cooking.