Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Vegetable Oil

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


salad oil

What is it?

Vegetable oil is a broad term for a category of oils pressed from the seeds, nuts, grains, or fruits of plants. With the exception of specialty oils (such as toasted sesame or nut oils), vegetable oils are refined and filtered to create clear, relatively neutral-tasting oils to be used for cooking, frying, and baking. Examples include corn, canola oil, peanut, grapeseed. You will also find bottles simply called vegetable oil, which often contains a blend of different oils.

Don’t have it?

Light olive oil can often substitute in vinaigrettes and marinades (extra-virgin may offer too much flavor) and for cooking. Butter may also be substituted in the frying pan, though it burns more easily than oil; clarified butter would be a better choice.

How to choose:

When choosing an oil for dressings, marinades, and baking, the only real criteria are taste and health preferences. For sautéing and frying, however, you’ll do best using an oil with a high smoke point. Your better bets for serious frying include grapeseed, peanut, corn, and safflower oils.

How to store:

Keep capped and away from heat.


  • steak with endive and blue cheese

    Sear-Roasted Skirt Steak with Endive and Blue Cheese

    Cooked until tender, peppery endive is great alongside beefy skirt steak slathered with blue cheese butter.

  • Recipe

    Crispy and Garlicky Chicken Thighs

    At The Purple Pig in Chicago, they skewer squares of skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning…

  • ginger soy chicken

    Spicy and Sweet Chicken Thighs with Seared Scallion

    Deeply flavored chicken thighs are a perfect match with this gingery, chile-spiked soy marinade. If you like things really spicy, add another teaspoon of sambal oelek to the marinade.

  • Recipe

    Chicken Soup with Crucifers and Caraway

    Chicken thighs create a very chickeny broth, but during cooking, they’re not sapped of all their flavor. Croutons take the place of noodles in this hearty soup; be sure the…

  • Recipe

    Pork Medallions with Whisky-Marmalade Sauce

    Pork and fruit are natural partners, made even better with the addition of bittersweet orange marmalade and a splash of Scotch. Serve with Cauliflower and Couscous Pilaf, which will soak…

  • Recipe

    Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

    Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…

  • Recipe

    Green Beans with Miso and Sesame Seeds

    Savory miso butter adds quick umami flavor to simple roasted green beans. Serve alongside Steamed Sea Bass, topped with sesame seeds if you like, or serve with roast chicken or…

  • Moveable Feast

    Cold-Fry Frites

    One pot, one cooking session, no blanching, no double frying, no electric deep-fat fryer, no thermometer.  Best of all, you end up with fries with a moist, creamy interior, an…

  • Recipe

    Cranberry Streusel Muffins

    Sweet, crumbly streusel balances bursts of tartness from the cranberries in these tender sour-cream muffins. They're shown here with Marcona Almond Streusel, but you can use Cocoa Cardamom Streusel or…

  • Recipe

    Pork, Lemongrass, and Noodle Stir-Fry

    This slightly spicy Thai-inspired stir-fry makes a satisfying one-dish meal, but it's also delicious paired with Shaved Cucumber Salad.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks