What Are the Best Substitutes for Vegetable Oil?

These are our 7 favorite oils for cooking, baking, and frying.

September  5, 2021
Photo by Photo: Rocky Luten. Prop stylist: Megan Hedgpeth. Food stylist: Anna Billingskog

Vegetable oil is a product on its own, but it’s also a category. Grapeseed, avocado, safflower, peanut, and coconut oils are all considered vegetable oils. Vegetable oil typically refers to soybean oil: flavorless, scentless, colorless, and with a high smoke point—the temperature at which oil starts to burn and emit smoke—that's ideal for high-heat cooking. If you cook with it on a regular basis, you've probably wondered what the best substitutes for vegetable oil are, and we're here to break it down.

If vegetable oil’s purpose is simply to conduct heat quickly and efficiently without imparting much flavor in the process, why reach for a more expensive variety? The author of The Big Book of Healthy Cooking Oils Lisa Howard told TIME Magazine, “vegetable oil is guaranteed to be highly processed."

"It’s called ‘vegetable’ so that the manufacturers can substitute whatever commodity oil they want—soy, corn, cottonseed, canola—without having to print a new label," Howard explains. In lieu of cold-pressing, oil-rich ingredients are combined with solvents and “pushed past their heat tolerance,” effectively killing off all nutrients. The resulting oils “have become rancid in the processing,” writes Howard. To add insult to injury, the production of many of these untraceable oils has been linked with land degradation.

Picking a single-ingredient oil instead of vegetable oil means knowing exactly what you’re using to cook your food. Here are seven of the best substitutes for vegetable oil, for a variety of applications from searing to sautéing, broiling, baking, frying, and finishing.

7 Best Substitutes for Vegetable Oil

1. Extra-Virgin Olive

The odds are good that extra-virgin olive oil is already a valued member of your pantry, but its advantages are no less worth reiterating: It’s unrefined—that’s what “extra-virgin” means—full of good-for-you fats, incredibly versatile and wonderfully delicious. Olive oil’s smoke point is 350°F, the lowest on this list, so reserve it for lower-heat methods like poaching, searing, and sautéing, or no-heat recipes like salad dressing (though there are plenty of other oils you can use for those, too).

2. Canola

Not to be confused with Mazola (a blend of corn and canola oils), canola oil is extracted from the canola seed—a type of rapeseed related to turnips, Brussels sprouts, and cabbage specially bred for oil production. Its smoke point is 400°F, which makes it a sensible option for at-home frying—sweet potato fries, anyone?.

3. Filtered Coconut

Coconut oil is made from dried, crushed coconut flesh, or boiled coconut milk. If your recipe welcomes a mild infusion of coconut flavor and doesn't require the application of very high heat, go for virgin or unrefined coconut oil, with a smoke point of 350°F: perfect for in granolas or dairy-free cookies. Filtered or refined coconut oil has a smoke point of 400°F—great for frying base aromatics.

4. Grapeseed

Grapeseed oil is made from, you guessed it: grape seeds, a by-product of winemaking. It's flavorless and can be heated up to 420°F. Use it to roast vegetables, make perfect stovetop popcorn, and make delicious condiments like homemade chili crisp and aioli.

5. Safflower

Safflower oil is extracted from seeds of the prickly safflower, the petals of which are sometimes used as imitation saffron. Because of its neutral flavor, it’s often used in salad dressings and mayonnaise. Refined safflower oil’s smoke point is on the higher end—510°F—which makes it a suitable choice for broiling, and a natural choice for deep-frying everything from tortilla chips to oysters.

6. Avocado

Like coconut oil, avocado oil is one of the few oils extracted from fruit flesh, not seeds. Even unrefined, avocado oil’s smoke point of 480°F is higher than that of olive, canola, and grapeseed. That smoke point shoots up to 520°F if you’re using refined avocado oil. As with safflower oil, avocado oil is a great choice for very high-heat cooking methods, like shallow and deep-frying, as well as grilling.

7. Peanut

With a high smoke point of 450°F, peanut oil is an excellent, much less-processed substitute for vegetable oil. It's made solely from peanuts, but imparts no discernible peanut odor or flavor—especially in baked recipes like cookies or when used for deep-frying. Those with allergies are generally safe to consume foods made with refined peanut oil, which loses much of its allergen content in the refining process, but should avoid cold-pressed peanut oil.

Join The Conversation

Top Comment:
“Exactly, AMANDAzz100. I use all those as well as duck fat, virgin coconut oil. ”

What is your go-to substitute for vegetable oil? Share it with us in the comments below.

More Easy Substitutes

See what other Food52 readers are saying.

  • Karl W Saur
    Karl W Saur
  • AMANDAzz100
  • Stephanie G
    Stephanie G
  • Smaug
Coral Lee is an Associate Editor at Food52. Before this, she cooked food solely for photos. Before that, she cooked food solely for customers. And before that, she shot lasers at frescoes in Herculaneum and taught yoga. When she's not writing about or making food, she's thinking about it. Her Heritage Radio Network show, "Meant to be Eaten," explores cross-cultural exchange as afforded by food. You can follow her on Instagram @meanttobeeaten.


Karl W. September 8, 2021
For popping popcorn, or for cooking cornbread in a hot cast iron skillet in lieu of bacon fat, use corn oil. Corn oil is actually best used for cooking, rather than raw, with a lovely flavor that is markedly underappreciated by food writers these days for some strange reason.
AMANDAzz100 April 30, 2020
NONE of the above . I cook with gool old fashioned TALLOW, LARD, SCHMALTZ OR BUTTER .
WALTER B. May 2, 2020
Exactly, AMANDAzz100. I use all those as well as duck fat, virgin coconut oil.
Stephanie G. April 30, 2020
Walter, you are correct; this has been known for years. Unfortunately the cooking community at large ignores this research.
Smaug April 30, 2020
Safflower (Carthamus Tinctorius) is kind of a neat plant; it's in the daisy family (Asteraceae, formerly compositae) and I believe was once classified as a marigold (Tagetes spp.). It has been cultivated from ancient times for oil and for coloring clothing, and as a spice- I think there have also been medicinal uses. It's a tough, drought tolerant plant with a fairly attractive flower.
WALTER B. April 29, 2020
Coral, please do further research on Canola oil. You'll discover a host of problems from excessive trans fats, to erucic acid content.
Canola and grapeseed oil contain high levels of Omega 6 fatty acids, which when heated, release way too many free radicals. All the highly processed oils to the same. This causes inflammation and a host of health problems. Finally, no one should be heating any oil to the temperatures you state, that is, up to 500 degrees. Broken down, these oils are dangerous to eat as well as a fire danger in the kitchen
[email protected] February 19, 2023
Grape seed oil? Please share your source for this. I just bout a bottle. Yikes! Did you mean rapeseed oil