Sunflower oil is the non-volatile oil pressed from the seeds of sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is primarily composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat.
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It’s usually used for roasting, stir-frying and deep-frying due to its high smoke point. This means you can roast or fry at higher temperatures before the oil starts to smoke. Use sunflower oil for roast potatoes, Yorkshire puddings, stir-frying vegetables or even in bakes as a replacement for butter.
A variety of oils can be used for baking including vegetable, corn, safflower and rapeseed oil. Strong-tasting oils like olive, sesame and walnut oil are not generally suitable, although some people enjoy the distinct flavour that a mild olive oil imparts. Cake recipes that use oil instead of butter are ideal for those with a dairy allergy or intolerance.
Oil produces a moist cake that keeps well, usually three or four days. It is popularly used in carrot cake.
Sunflower and vegetable oil can be substituted for each other.
How to cook with sunflower oil
Make our best Yorkshire puddings, cooked in sunflower oil, or ultimate fishcakes and perfect roast potatoes.
If you’re deep-frying with sunflower oil, follow our guide on how to deep-fry safely.
How to store sunflower oil
Keep in a sealed bottle in a cool, dry place. Will keep for around one year.
Alternatives to sunflower oil
Try olive oil or grapeseed oil.