Vegetable oil typically does not solidify when placed in the freezer. Unlike water, which freezes at 32°F (0°C), vegetable oil has a lower freezing point. The exact freezing point of vegetable oil depends on its composition and the specific type of oil.
Most vegetable oils, such as canola oil, corn oil, soybean oil, and sunflower oil, have freezing points below the freezing temperature of water. They tend to remain in a liquid state even when exposed to freezing temperatures in a typical household freezer.
However, it's important to note that vegetable oil may undergo changes in texture and consistency when subjected to extremely low temperatures. It can become thicker, more viscous, or develop cloudy or crystalline formations, but it is unlikely to solidify completely.
If you place vegetable oil in the freezer and it becomes thicker or develops cloudy or crystalline formations, it should return to its normal liquid state once it is brought back to room temperature or slightly warmed. Give the oil some time to reach a stable temperature before using it in your recipes or other applications.
It's worth mentioning that if the vegetable oil has been mixed or blended with other ingredients, such as butter or fats that have a higher freezing point, the mixture may solidify to some extent when placed in the freezer.
In summary, while vegetable oil may experience changes in texture and consistency when exposed to freezing temperatures, it generally does not solidify in a household freezer.