Vegetable oil is easy to replace. Here's what works best depending on whether you're baking, frying, or sautéing.
"Vegetable oil" in grocery stores is typically refined, blended oil made from soybean, corn, canola, sunflower, or palm oil — or a combination. It is refined to remove flavour and colour, producing a neutral oil with a relatively high smoke point (400–450°F / 200–230°C).
Its neutrality is its primary virtue in cooking — it adds fat without adding flavour, making it a universal option for baking, frying, and sautéing.
SMOKE POINT: 400–450°F (200–230°C)
Nearly identical to vegetable oil in flavour, smoke point, and baking behaviour. The most direct substitute. Canola is lower in saturated fat than most vegetable oil blends.
Light, neutral, high smoke point. Slightly lighter texture than vegetable oil. Works identically in baking and cooking.
Refined avocado oil has the highest smoke point of common cooking oils (520°F / 270°C) making it the best option for high-heat frying. Neutral flavour. More expensive than vegetable oil.
Refined coconut oil has a neutral flavour (unlike virgin coconut oil, which tastes of coconut). Works well in baking. Solid at room temperature — melt before measuring.
Light olive oil is more refined than extra-virgin and has a more neutral flavour. Works well in baking when the mild olive note is acceptable. Extra-virgin olive oil is better as a finishing oil — its flavour is too pronounced for neutral baking.
Replace up to half the oil in baked goods with unsweetened applesauce for a significant reduction in fat and calories. Produces a moister, denser result. Works best in muffins, quick breads, and spiced cakes.