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What Is Neutral Oil?
A neutral oil is a cooking oil with almost no flavor or smell and a fairly high smoke point — so it cooks food without adding its own taste and won't scorch at normal frying and sauteing heat. Recipes say "neutral oil" when the oil's job is to cook, not to flavor.
Updated Cooking & Recipes
Common neutral oils
- Canola oil
- Vegetable oil (usually soybean or a blend)
- Grapeseed oil
- Sunflower and safflower oil
- Refined avocado oil (very high smoke point)
- Refined ("light") olive oil and refined peanut oil
Not neutral (they add flavor)
- Extra-virgin olive oil — fruity, peppery
- Toasted sesame oil — strong and nutty
- Coconut oil — coconut taste and lower smoke point
- Unrefined / cold-pressed oils in general
When a recipe wants neutral oil: deep-frying, stir-frying, searing, baking cakes, and dressings or mayonnaise where you don't want an olive-oil flavor taking over. Any oil on the neutral list can usually be swapped for another.
Quick rule: if the label says refined and the oil is pale with no strong smell, it's neutral. If it's green, golden, cloudy, or fragrant, it will flavor the dish.
Nearby questions in this topic include What Is Salt Made Of? and What Is Sunflower Lecithin?.
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Frequently Asked Questions
Which oils are neutral oils?
Canola, vegetable, grapeseed, sunflower, safflower, refined avocado, and light/refined olive oil are all neutral. They're mild with high smoke points.
Is olive oil a neutral oil?
Extra-virgin olive oil is not neutral — it has a strong flavor. Refined or light olive oil is much more neutral.
Can I substitute one neutral oil for another?
Yes. For most cooking you can swap canola, vegetable, grapeseed, or sunflower oil freely since they behave and taste similarly.