TO PROVIDE A METHOD FOR REFINING AN EDIBLE OIL AND FAT, WHICH CAN DECREASE CHLORINE COMPOUNDS EACH HAVING A RELATIVELY LOW MOLECULAR WEIGHT SUCH AS 3-MONOCHLORO-PROPANEDIOL AND ESTER COMPOUNDS THEREOF IN THE OIL AND FAT. A METHOD FOR REFINING AN EDIBLE OIL AND FAT INCLUDING A STEP OF HEATING AN OIL AND FAT IN THE PRESENCE OF WATER WHILE APPLYING A PRESSURE TO THE OIL AND FAT, AND IT IS PREFERABLE THAT THE WATER DURING THE HEATING IS IN A SUBCRITICAL STATE, THAT THE AMOUNT OF THE EXISTING WATER IS 25 TO 400 PARTS BY MASS WITH RESPECT TO 100 PARTS BY MASS OF THE OIL AND FAT, AND THAT THE STEP OF HEATING IS CONDUCTED IN A CLOSED CONTAINER OR A FLOW REACTOR.