vegetable oil

Oils & FatsYear-round. Vegetable oil is a shelf-stable, processed product derived from dried seeds and legumes, making it available continuously regardless of harvest seasons.

Vegetable oil is calorie-dense at approximately 120 calories per tablespoon and contains primarily unsaturated fats, including both monounsaturated and polyunsaturated varieties, with minimal saturated fat content depending on the source oil.

About

Vegetable oil is a triglyceride derived from plant sources, most commonly extracted from seeds, nuts, and legumes through mechanical pressing or chemical solvent extraction. The term encompasses a diverse group of oils extracted from plants such as soybeans, canola (rapeseed), sunflowers, corn, peanuts, and safflower, among others. These oils are characterized by their neutral flavor, high smoke points (typically 350–450°F depending on refinement level), and liquid state at room temperature. Vegetable oils are predominantly composed of unsaturated fatty acids, with varying proportions of polyunsaturated and monounsaturated fats depending on the source plant. Commercial vegetable oil is typically refined, bleached, and deodorized to achieve a neutral taste and extended shelf life, making it a staple in modern kitchens worldwide.

Culinary Uses

Vegetable oil serves as a versatile cooking medium across virtually all culinary traditions, employed for sautéing, deep-frying, shallow-frying, and roasting due to its neutral flavor profile and high heat tolerance. It is essential in baking for cakes, muffins, and quick breads, and functions as a base for mayonnaise, vinaigrettes, and emulsified sauces. The oil's mild taste makes it suitable for both savory and sweet applications, and it is valued in commercial food production for consistency and cost-effectiveness. In home kitchens, vegetable oil is often the primary cooking fat for everyday meal preparation, offering reliable performance across a wide range of temperatures and cooking methods.

Forms & Preparations

Refined/Refined-bleached-deodorized (RBD) — The most common commercial form, processed to remove impurities, color, and odor, resulting in a neutral-tasting oil suitable for cooking, baking, and industrial use.
Expeller-pressed — Extracted using mechanical pressure without chemical solvents, retaining slightly more flavor and nutrients; often labeled as more natural but with shorter shelf life.
Cold-pressed — Extracted at low temperatures without heat, preserving more plant compounds and flavor; typically commands premium pricing and has lower smoke points.
Blended vegetable oil — A mixture of multiple seed and nut oils formulated to achieve specific smoke points, flavor profiles, and price points for commercial food service.
High-oleic vegetable oil — Bred or genetically modified varieties with elevated monounsaturated fat content, offering improved stability and higher smoke points for industrial frying applications.
Spray oil — Refined vegetable oil packaged in aerosol form with added emulsifiers and propellants for convenient pan coating and portion control in cooking.

Used In

Recipes Using vegetable oil (1,004)

RCI-MT.004.0226.001

Chicken Serrano

Makes 6 servings.

RCI-MT.004.0232.001

Chicken Tarragon I

Makes 4 servings

RCI-SP.003.0166.001

Chicken Tomato Basil Rice Soup

Makes 6 servings

RCI-MT.004.0247.001

Chicken with Snow Peas

Makes 6 servings

RCI-MT.004.0258.001

Chicken with Yellow Rice

Makes 6 servings

RCI-VG.004.0274.001

Chickpea 'Fries'

Chickpea 'Fries' SERVES: 6

RCI-VG.001.0142.001

Chilean Carrot Salad

300px| Chilean Carrot Salad As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots.

RCI-SC.005.0021.001

Chilean Salsa

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!

RCI-MT.003.0026.001

Chile-braised Beef Noodle Bowl

Chile-braised Beef Noodle Bowl from the Recidemia collection

RCI-SN.004.0029.001

Chile Lime Tortilla Chips

Chile Lime Tortilla Chips from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain Cook Time: 20 minutes Serves: 6

RCI-SC.005.0022.001

Chile Purée

Chile Purée from the Recidemia collection

RCI-SP.005.0061.001

Chili Chicken

This is a great dish for those who love that southern spicy taste. Chili Chicken Serves 4 to 6.

RCI-SP.003.0177.001

Chili con Carne with Toppings

I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook.

RCI-SF.001.0087.001

Chili Santa Cruz

Makes 6 servings.

RCI-SN.004.0033.001

Chili Wheat Snacks

Chili Wheat Snacks from the Recidemia collection

RCI-MT.004.0266.001

Chinese chicken

Chinese chicken from the Recidemia collection

RCI-VG.001.0147.001

Chinese Chicken Salad I

Makes 6 servings.

RCI-VG.001.0148.001

Chinese Cucumber Salad

Chinese Cucumber Salad from the Recidemia collection

RCI-VG.001.0150.001

Chinese Napa Cabbage Salad

" Original recipe yield: 6 servings.

RCI-SN.003.0088.001

Chinese New Year Turnip Cake

This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese.

RCI-RC.004.0078.001

Chinese Rice Dishes

Chinese Rice Dishes from the Recidemia collection

RCI-VG.004.0295.001

Chinese Rice with Vegetables

Makes 6 servings

RCI-SF.002.0060.001

Chinese Scallop Stir-fry

Makes 6 servings

RCI-ND.007.0020.001

Chinese Steamed Buns with Meat Filling

This Chinese Steamed bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling.

RCI-SP.003.0187.001

Chipotle Chili

See the chili con carne entry for more on the history of chili. This is a variation on the theme which includes sweet peppers, chipotles, leftover grilled hamburgers, and beer.

RCI-VG.002.0031.001