By the WahLiao desk · Last verified 28 September 2026
For everyday Singapore cooking, including stir-frying and deep-frying, a neutral oil such as canola, sunflower, soybean or peanut oil does the job, and oils lower in saturated fat are the ones the Health Promotion Board encourages. Palm-based oils are usually cheapest and heat-stable, but higher in saturated fat. Olive oil suits dressings and gentler cooking, and extra virgin olive oil is the most expensive of the everyday choices. Whatever you buy, compare the price per litre, read the ingredients order on a blended oil, and store it away from the stove.
The oil you choose matters less than how much you use and how often you reuse it. A good oil fried five times over is no longer a good oil.
Cooking oil: quick facts
| Everyday all-rounders | Canola, sunflower, soybean and peanut oil |
| Cheapest | Palm-based oils, usually; higher in saturated fat |
| Best for dressings | Extra virgin olive oil, sesame oil for flavour |
| Healthier Choice Symbol | Appears on oils that meet the Health Promotion Board’s guidelines, such as being lower in saturated fat |
| Blended oils | Ingredients listed in descending order by weight; the first oil is the largest share |
| How to compare | Price per litre, for the same type |
The WahLiao Verdict
| Cost | A few dollars difference per litre between palm-based and other everyday oils; more for olive oil. |
| What you get | An oil that suits how you cook, with less saturated fat if you choose it. |
| The alternative | A house-brand canola or sunflower oil, often good value per litre. |
| Worth it for | Paying for extra virgin olive oil where you taste it, in dressings and finishing. |
| Skip it if | You are buying expensive oil for deep-frying. A neutral oil does it better and cheaper. |
| Last verified | 28 September 2026, against the Health Promotion Board’s guidance on fats and oils and the Healthier Choice Symbol. |
Which cooking oils are on Singapore shelves?
| Oil | Good for | Worth knowing |
|---|---|---|
| Canola | Everyday frying, baking, dressings | Neutral taste; lower in saturated fat |
| Sunflower | Stir-frying, shallow frying | Neutral taste; lower in saturated fat |
| Soybean | General cooking | Common in blends |
| Peanut | Stir-frying, deep-frying | Mild nutty flavour; a peanut allergen |
| Palm and palm olein | Deep-frying | Heat-stable and usually cheapest; higher in saturated fat |
| Olive and extra virgin olive | Dressings, gentle cooking | Distinctive flavour; extra virgin is the priciest |
| Sesame | Flavouring at the end | Strong taste; used in small amounts |
| Coconut | Some curries and baking | High in saturated fat |
What does the Healthier Choice Symbol on oil mean?
The Health Promotion Board encourages Singaporeans to choose oils lower in saturated fat, and its Healthier Choice Symbol appears on products that meet its nutrient guidelines compared with others in the same category. On oil, look for the tagline under the symbol, such as “lower in saturated fat”. The symbol does not mean you can use more; oil is energy-dense whatever the label. Our guide to reading food labels explains the symbol in full.
How to read a blended oil label
Blended or “vegetable” oils combine several oils. Ingredients are listed in descending order by weight, so the first oil named is the largest part of the bottle. A blend that leads with palm oil behaves, and is priced, more like palm oil; one that leads with canola or sunflower behaves more like those. The front of the bottle may name the more attractive oil; the ingredients list tells you the proportions.
How to compare cooking oil prices
- Compare per litre, not per bottle. Bottles run from 500ml to 5 litres.
- Compare the same type. Palm, canola and olive oil are priced very differently.
- Buy the size you will finish while fresh. A 5-litre bottle is only a bargain if it does not go stale first; see our guide to bulk buying.
- Try the house brand of the oil you use.
How to store and reuse oil
- Keep oil in a cool, dark cupboard, capped, away from the stove. Heat and light make it go rancid.
- Smell it before use. A sharp, stale or paint-like smell means it has gone off.
- Reuse frying oil sparingly. Strain it, store it covered, and throw it away when it darkens, smells, smokes easily or foams.
- Never pour oil down the sink. Let it cool, seal it in a container and put it in the rubbish.
Frequently asked questions
Which cooking oil is healthiest?
The Health Promotion Board encourages oils lower in saturated fat, such as canola, sunflower, soybean, peanut and olive oil, used in moderation.
Is palm oil bad for you?
Palm oil is higher in saturated fat than most other everyday oils. It is heat-stable and cheap, so it is common in frying and processed food; choosing oils lower in saturated fat for home cooking is the usual advice.
Which oil is best for deep-frying?
A neutral oil that handles high heat, such as peanut, canola, sunflower or palm-based oil. Extra virgin olive oil is better kept for dressings and gentler cooking.
How do I read a blended oil label?
Look at the ingredients list. The first oil named is the largest share of the blend.
How long does cooking oil last once opened?
It depends on the oil and storage. Keep it capped in a cool, dark place, and check the smell; discard it if it smells stale.
Read next
This page belongs to How Supermarket Works, our series on the grocery network behind the shelf. Continue with how to read a food label and rice in Singapore.
Sources checked 28 September 2026: Health Promotion Board guidance on fats and oils; Health Promotion Board, Healthier Choice Symbol Nutrient Guidelines (July 2025 edition); Singapore Food Regulations on the order of ingredients. This page is general information, not dietary advice. Last updated 28 September 2026.
