Vegetable Oil
Vegetable oil is a neutral-flavored cooking oil, usually made from soybean, canola, corn, or a blend of these, used across nearly every cuisine for frying, sautéing, and baking.
How to buy
Pick a plain vegetable oil or blend for everyday cooking where a neutral flavor and a high smoke point matter more than character. Look for a light golden color and no rancid or off smell, and avoid bottles that have been sitting near heat or direct light on a store shelf for a long time.
How to store
Keep it in a cool, dark pantry away from the stove's heat and sunlight, both of which speed up rancidity, and keep the cap tightly closed between uses. It generally lasts 1 to 2 years unopened and 6 months to a year once opened; discard it if it smells sour, bitter, or like crayons, which signals it has gone rancid.
Culinary profile
- Flavor
- Essentially neutral by design, letting other ingredients lead the flavor of a dish. Reused or overheated oil can pick up a faint toasted or off note, which is a sign it's been pushed too far.
- Texture
- A thin, free-flowing liquid at room temperature that only solidifies under very cold refrigeration.
- Aroma
- Nearly odorless when fresh; a sharp, acrid smell signals it has gone rancid or was overheated past its smoke point.
How to prepare
- Used for deep-frying — Heated to high temperatures to crisp battered or breaded foods evenly.
- Used for sautéing — A thin layer heated quickly in a pan for stir-fries and everyday sautéed dishes.
- Mixed into batters — Used in place of butter in many cakes and quick breads for a moist, neutral-flavored crumb.
- Used as a dressing base — Blended with vinegar or citrus when a neutral backdrop is wanted rather than a strongly flavored oil.
Classic dishes
American
- French fries — Potatoes fried in hot vegetable oil until golden and crisp.
- Fried chicken — Chicken dredged in seasoned flour and deep-fried in vegetable oil until crisp.
- Doughnuts — Yeasted or cake dough fried in hot vegetable oil until puffed and golden.
- Funnel cake — A thin batter drizzled into hot oil, puffing into crisp, tangled strands.
Mexican
- Tortilla chips — Corn tortillas cut and fried in vegetable oil until crunchy.
- Churros — Piped dough fried in hot vegetable oil until crisp outside and tender within.
Chinese
- Spring rolls — Filled wrappers deep-fried in vegetable oil until golden and crisp.
- Vegetable stir-fry — Vegetables cooked quickly over high heat in a thin layer of vegetable oil.
- Fried wontons — Filled dumpling wrappers deep-fried in vegetable oil until crisp and bubbly.
Japanese
- Tempura — Lightly battered seafood and vegetables fried quickly in hot oil for a delicate, crisp coating.
- Karaage — Bite-sized pieces of marinated chicken deep-fried in vegetable oil until crackling.
Indian
- Samosas — Spiced potato-filled pastries deep-fried in vegetable oil until golden and flaky.
- Pakora — Vegetables dipped in chickpea batter and deep-fried in vegetable oil.
Thai
- Pad thai — Stir-fried rice noodles cooked quickly in hot vegetable oil with eggs and shrimp or tofu.
Korean
- Korean fried chicken — Chicken double-fried in vegetable oil for an extra-crisp, glaze-ready crust.
Middle Eastern
- Falafel — Ground chickpea or fava bean patties deep-fried in vegetable oil until crisp outside.
Caribbean
- Tostones — Green plantains fried twice in vegetable oil until crisp and golden.
British & Irish
- Fish and chips — Battered fish deep-fried in hot vegetable oil alongside thick-cut fries.