Provided is a fat and/or oil composition for heat cooking containing: a fat and/or oil； and 0.02 to 0.08% by mass of an emulsifying agent. The emulsifying agent is at least one selected from the group consisting of a glyceryl monooleate succinate, a glyceryl monooleate citrate, a polyoxyethylene sorbitan monooleate, a sucrose erucic acid ester, and a fatty acid monoglyceride in which a constituent fatty acid contains 47% by mass or more of a polyunsaturated fatty acid. A method of preparing such a fat and/or oil composition for heat cooking includes the steps of: refining a fat and/or oil； and adding 0.02 to 0.08% by mass of an emulsifying agent into the refined fat and/or oil.
