An oil or fat composition capable of suppressing a cooked odor without the use of an additive such as an emulsifier is provided. This oil or fat composition is characterized in comprising an edible oil or fat and an oil or fat in which new oil or fat has been oxidized so that the difference in anisidine values after oxidation treatment is 0.5-350, wherein the added anisidine value is 0.07-350 as calculated using the formula: added anisidine value = ((anisidine value after oxidation treatment) - (anisidine value prior to oxidation treatment)) × added amount (wt%).
