Even though cooking oils are generally considered flavorless, some oils have certain flavors that tend to rub off your dish. It is particularly unfavorable when your baked good smells and tastes like the oil you used or when your fried delicacies are somewhat ruined due to the unpleasant oil taste. Moreover, flavorless oils are the best option for salads and certain dips and sauces that require oil. Of course, flavored oils are not to be underestimated, as they have the power to turn a plain dish into a flavorful experience, but not all dishes call for added flavors. So, what are some tasteless oils?
Vegetable oil, corn oil, peanut oil, canola oil, seed and soybean oil are great options to choose if you need flavorless oils.
Vegetable oil is undoubtedly the primary option when you need flavorless oils. Corn, peanut, seed, soybean, and canola oil also work well as long as they are refined. Depending on what you need it for, you need to choose an oil that has a high heat tolerance. In the following paragraphs, I will explain the differences between some flavorless oils.
Vegetable oils are, essentially, oils extracted from vegetables and seeds and are typically mixed with canola, peanut, or soy oils but are also often found pure and unmixed.
You can consume vegetable oils directly or use them for cooking. Vegetable oils have a wide culinary application and are frequently used for frying, baking, roasting, or salad-making.
Vegetable oils have a high heat tolerance, meaning they stay tasteless at higher temperatures. As you heat the oil, it often changes its taste due to the temperature increase. Therefore, you will probably end up with food tasting far from what you had hoped.
Since it is made by extracting fats from vegetables, vegetable oil easily remains tasteless at very high temperatures. You are, of course, running the risk of having burn-tasting oil if you leave it for too long, which means the food will be burnt too. However, besides this more extreme circumstance, you are safe cooking with vegetable oil.
Corn oil is made by extracting the fat from the germ of corn and is one of the cheapest and most available tasteless oils. It is often combined with vegetable oil due to the cost-effectiveness of the production process.
However, don’t let the low price fool you, as corn oil is not to be underestimated. It is cheap because the input material is cheap, not because it is low-quality. The primary purpose of corn oil is cooking, but it is used for other purposes, such as margarine production.
Thanks to the high heat tolerance, corn oil has made a good name in the frying department, becoming the most frequently used oil for frying. It is also widely used for salads, as it is pretty greasy and has a specific way of enriching the foods it participates in.
Like corn oil, peanut oil is one of the oils with the highest heat tolerance, making it the perfect choice for frying. It can be flavored or flavorless depending on the type of peanuts it is made of, roasted or not. The peanut oil made of roasted peanuts has a definitive peanut flavor, while the one made of non-roasted peanuts is tasteless.
You can find it pure or combined. The mixed peanut oil is often combined with corn or soy oil and is typically cheaper than its pure counterpart. Nevertheless, it is affordable and available both mixed and pure.
Whether you use it in a salad or frying, peanut oil will remain tasteless, giving your meal richness without leaving a trace in the flavor.
Even though its primary purpose is cooking, frying in particular, peanut oil is also used in the soap-making industry and massage oil production.
Rapeseed oil, or canola oil, is the oldest known oil consumed for centuries. Through time it has had many purposes, from cooking to home maintenance to animal feed production. However, rapeseed oil has very high amounts of erucic acid, damaging the heart muscle.
Canola oil is now produced so that the erucic acid is reduced at 2% and is strictly controlled. Eating is safe, and there are no restrictions on how much you can have. Canola oil is also known as excellent cooking oil, and it does great under high temperatures.
Canola oil is excellent for frying and baking and has been declared as not only safe but healthy.  It also has a high heat tolerance and leaves no flavor in the dish you use it in.
Many countries in Europe and America produce canola oil, which is widely available to buy for affordable prices.
Seed oil is made by extracting oil from seeds, mainly sunflower and sesame seeds, but you can find other seed oils such as flaxseed oil.
Seed oil is generally flavorless, but it is a bit tricky as it depends on the brand. If you buy a low-quality seed oil, it will have a very particular and unpleasant taste, despite its high tolerance to heat.
It is safe to eat, and there are seed oils and seed oil combinations that are regarded as healthy to have. Still, you need to be careful about the brand, as some seed oils can turn out to be very disappointing and ruin your entire dish.
The best way to determine whether your seed oil has taste or not is to smell it. If it has an expressive taste, it will probably taste funny too.
Soybean oil is one of the most used cooking oils. It is used for both baking and frying, as well as for salads. It is excellent cooking oil and doesn’t flavor the dish but enriches it.
Soybean oil is widely available and pretty affordable and is, therefore, a frequent visitor to many households worldwide.
What Kind of Oil Has the Least Taste?
Vegetable oil is considered to have the least flavor, i.e., completely tasteless. However, even water has taste, even though it is regarded as tasteless, so expect some flavor, but not in the traditional sense of the word.
It won’t ruin your dish or overcome the flavor, but it will merely enrich it and make it nice, smooth, and greasy.
What Is the Healthiest Tasteless Oil?
Sunflower oil is considered to be virtually tasteless and very healthy to consume. It remains liquid even when refrigerated and is a great cooking and salad oil. Due to its high-temperature tolerance, it is excellent for frying and baking. 
Sunflower oil is anti-inflammatory, helps reduce bad cholesterol, and improves digestion. However, reusing sunflower oil is not recommended because bringing it over 356°F (180 °C) again and again can lead to DNA and cell damage. 
What Are Some Good Flavorless Oils for Baking?
Oil needs a high heat tolerance to be a good baking oil. Therefore, any oil that does well under high temperatures is a good baking oil.
When it comes to flavorless oils that are good for baking, vegetable, canola, corn, peanut, and sunflower oils are the best choices as they have virtually no taste and have a high burning point.