Vegetable oil refers to oils extracted from numerous sources - corn, soybeans, peanuts, cottonseeds, safflower seeds, rape seeds (for canola oil) and sunflower seeds. Pale in color and neutral in flavor, they can be heated to high temperatures. Cold-pressed oils are preferred over those processed using heat.
Canola oil is the healthy choice for today's cooks. It is cholesterol free and with only 1 gram of fat, it has 50% less saturated fat than olive or other vegetable oils. With its high smoking point and mild flavor canola oil is a preferred choice for salad dressings as well as cooking.
For other types of oil, see chili, hazelnut, olive, peanut, sesame, and walnut oils, and olive oil and vegetable oil cooking sprays.