Which Cooking Oil is Most Used in the USA?

December 29, 2025 •

3 min read

According to agricultural analysis and market studies, soybean oil holds the largest market share by volume for edible oil consumption in the USA. Its widespread use in both commercial and household settings makes soybean oil the most used cooking oil in the nation.

Quick Summary

An overview of the dominant cooking oil in the United States, focusing on soybean oil's market leadership. The text also compares it with other popular oils like canola, corn, and olive, explaining their respective roles in American kitchens and food production.

Key Points

Soybean oil is the most used: By market volume, soybean oil is the top-consumed edible oil in the USA due to its affordability and wide application.
Versatility drives demand: Its neutral flavor and high smoke point make soybean oil suitable for a vast array of commercial and household cooking needs, especially frying and processed foods.
Canola oil is a key competitor: Often favored for its heart-healthy fat profile, canola oil provides a versatile, neutral-tasting alternative for frying and general cooking.
Cost and health influence choices: While lower-cost seed oils like soybean and corn dominate in volume, pricier oils like olive oil appeal to health-conscious consumers and those valuing flavor.
Market trends show diversification: Consumer interest in health benefits, sustainability, and flavor is driving growth for specialty oils, challenging the traditional dominance of high-volume vegetable oils.
Industrial vs. home use: The market is segmented by use; while soybean and corn oil are staples in commercial food production, olive oil and others are more prominent in specific home cooking applications.

The Dominance of Soybean Oil in the US Market

Soybean oil is the most consumed edible oil in the United States, a trend that gained momentum in the mid-20th century. Its prevalence stems from factors like affordability, versatility, and extensive domestic soybean cultivation. The oil's neutral flavor is valuable for both industrial food manufacturers and home cooks as it doesn't alter the taste of dishes. It is a key ingredient in many processed foods, dressings, and mayonnaise, and is suitable for frying due to its high smoke point.

Production and Processing

Soybean oil is extracted by crushing soybeans and refined to be clear and light. Refining can include hydrogenation to boost stability and modify texture for products like margarine and shortening. Due to trans fat concerns, many producers now offer non-hydrogenated or lightly hydrogenated versions. Low-linolenic soybean oil varieties developed through genetic engineering offer greater stability for frying, reducing processing needs.

Health Considerations and Market Perception

Soybean oil's market success coexists with ongoing debate about its health effects. It contains polyunsaturated fats, including essential omega-6 fatty acids. However, the high omega-6 to omega-3 ratio in soybean oil is a concern for some experts who link it to inflammation. Despite this, it remains a dietary staple, integrated into numerous food items and favored for its price. For consumers, it is often a go-to cooking fat.

Other Top Contenders: Canola, Corn, and Olive Oil

Beyond soybean oil's volume leadership, other cooking oils are significant in American diets. Canola oil, from the rapeseed plant, is recognized for its heart-healthy fat profile, being low in saturated fat and containing both monounsaturated and polyunsaturated fats. Its neutral taste and high smoke point make it versatile for frying, baking, and sautéing, competing strongly in both commercial and home use.

Corn oil is another budget-friendly, widely used oil, particularly for frying thanks to its high smoke point of 450°F. It has a neutral flavor and is common in commercial food preparation. Like soybean oil, it's found in many processed foods and has non-food industrial uses.

Olive oil, especially extra virgin olive oil (EVOO), is known for its distinct flavor and association with the health benefits of the Mediterranean diet. It is rich in heart-healthy monounsaturated fats and antioxidants and is often used for lower-heat cooking, dressings, and as a finishing oil. While generally more expensive than seed oils like soybean or canola, its unique taste and nutritional value make it popular with health-conscious consumers.

Comparison of Major US Cooking Oils


Feature	Soybean Oil	Canola Oil	Corn Oil	Olive Oil (EVOO)
Primary Fat Type	Polyunsaturated	Monounsaturated & Polyunsaturated	Polyunsaturated	Monounsaturated
Flavor Profile	Neutral	Neutral	Neutral	Rich, Fruity, Peppery
Smoke Point	High (~450°F)	High (~468°F)	Very High (~450°F)	Medium-Low (~350°F)
Key Uses	Frying, baking, processed foods, dressings	Frying, baking, general purpose	Frying, general purpose	Dressings, low-heat cooking, finishing
Market Position	Most used by volume	Health-conscious, commercial frying	Commercial frying, processed foods	Premium, health-focused

The Role of Consumer Trends

The US cooking oil market is dynamic. While low-cost, neutral oils have historically dominated, demand for alternatives is rising due to various consumer trends. Increased health and wellness awareness drives some consumers toward less processed options like extra virgin olive oil and avocado oil. Demand for sustainable food also influences choices, despite the complexity of crop environmental impacts. The COVID-19 pandemic also temporarily boosted retail oil purchases due to more home cooking. These trends indicate that despite soybean oil's volume dominance, the market is diversifying to meet varied consumer needs.

Conclusion

In conclusion, soybean oil is the most used cooking oil in the USA, primarily due to its affordability, versatility, and extensive use in the commercial food industry. However, it operates in a competitive and changing market. Canola oil provides a heart-healthy, neutral alternative, corn oil is a low-cost, high-heat option, and olive oil appeals to those seeking flavor and health benefits. The market serves a range of needs, from high-volume commercial use to specific home cooking and health preferences, ensuring a variety of cooking oils are available in America. For further information on dietary fats, consult the American Heart Association website.

Frequently Asked Questions

Soybean oil's popularity stems from its low cost, neutral flavor profile, and wide availability, given that soybeans are one of the most common crops grown in the US. This makes it a preferred option for the food manufacturing industry for applications like frying and as an ingredient in many processed foods.

Not exactly. While soybean oil is a type of vegetable oil and often the primary component, many products labeled 'vegetable oil' are actually a blend of several oils, which can include soybean, canola, corn, and sunflower oils. To know the exact composition, one must check the ingredients list.

From a fat composition standpoint, many consider canola oil to be healthier because it has a high percentage of heart-healthy monounsaturated fats and a better balance of omega-3 to omega-6 fatty acids compared to soybean oil. However, both are considered better options than saturated or trans fats.

Corn oil's primary use, especially in commercial settings, is deep-frying due to its very high smoke point. It is also used in various food products and for industrial applications beyond the food industry.

Olive oil, particularly extra virgin olive oil, has a lower smoke point and a distinctive flavor that is not suitable for all applications. Additionally, it is generally more expensive than other vegetable oils, making it less economical for high-volume commercial frying.

Consumer trends towards healthier eating and greater awareness of health concerns associated with high omega-6 intake have increased demand for alternatives like olive oil and avocado oil. Additionally, sourcing and sustainability issues have led to diversification within the market.

Soybean oil's rise began in the mid-20th century, spurred by a combination of factors. The expansion of soybean farming made it a cost-effective choice, and processing advancements allowed it to be used in a wide variety of food applications, from margarine to processed foods.