Cooking oil
Oil consumed by humans, of vegetable or animal origin / From Wikipedia, the free encyclopedia
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Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It allows higher cooking temperatures than water, making cooking faster and more flavorful, while distributing heat (reducing burning and uneven cooking) and sometimes imparting its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil.
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Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid.[1]
There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard.
Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic. Cooking spray is an aerosol of cooking oil.