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Substitutes for Vegetable Oil

Common substitutes for vegetable oil are Olive Oil, Coconut Oil, and Sesame Oil, with ratios below.

FatFlavor Carrier

Substitutes (3)

  • Olive Oil

    Good fit

    1:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Coconut Oil

    Okay with tweaks

    1:1

    BakingSauteingFryingSlow CookGrillingRaw ColdDrinks

  • Sesame Oil

    Stretch swap

    1:1

    BakingSauteingGrillingRaw ColdDrinks

FAQ

What else is Vegetable Oil known as?

Vegetable Oil is known as cooking oil, neutral oil, canola oil, soybean oil, blended oil, and salad oil.

What does Vegetable Oil taste like?

Vegetable Oil is moderate on fat richness.

What is the texture like as liquid?
  • Clear, thin, and slippery liquid at room temperature.
  • Pours easily and coats surfaces in a thin, even film.
What is the texture like with heat?
  • Stays liquid through most cooking heat.
  • Helps food brown and crisp by transferring heat efficiently and evenly.
How is Vegetable Oil used in recipes?

Vegetable Oil is a neutral, all-purpose fat for frying, sauteing, and baking. Won't add flavor of its own, so it lets other ingredients stand out. Store in a cool, dark spot away from heat to keep it from turning rancid. Pairs well with garlic, herbs, and spices added during cooking.

Does water content matter?

Vegetable Oil has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

What is the smoke point of Vegetable Oil?

Vegetable Oil starts smoking around 220°C, which is useful for frying.

Cooking methods

Works well

  • Baking

    Keeps cakes and quick breads moist and tender. Neutral taste lets other flavors lead. Measure precisely for consistent crumb.

  • Sauteing

    Heats fast, coats pans evenly, and handles medium-high heat without smoking. Good all-purpose choice for everyday cooking.

  • Frying

    High smoke point makes it reliable for deep frying. Gives a clean, crisp exterior without adding its own flavor.

  • Slow Cook

    Adds richness to braises and stews without altering taste. Skims to the surface as fat during long cooking.

  • Grilling

    Used to brush grates or marinades to prevent sticking. Doesn't add char flavor on its own.

  • Raw Cold

    Works in cold dressings and marinades, blending smoothly with vinegar or citrus when whisked well.

Methods to avoid (2)
  • Steaming

    Not used in steaming since there's no fat contact needed. Adding it afterward just makes food greasy.

  • Drinks

    Not used in drinks. Oil floats and separates, leaving an unpleasant slick mouthfeel.