Cook’s Illustrated magazine claims that when baking a cake from scratch or from a mix, corn oil can be used in place of vegetable oil. The flavour and texture of the finished cake are unaffected by the substitution of maize oil.
Soybean oil that has been refined, lightened, and had the smells taken out is referred to as commercial vegetable oil. The procedure preserves the oil’s moderate flavour for several applications. Additionally, deodorised, lightened, and refined maize oil for commercial use.
Both oils are meant to be used in salad dressings and general cookery. For sautéing, frying, baking, and preparing salad dressings, they can be used interchangeably. Another all-purpose oil that can be used in place of vegetable oil is canola oil.