It is an object of the present invention to provide a fat and oil composition, which permits the control of the amount of the oil absorbed by a subject to be cooked during cooking the same through heating, which is excellent in the cooking properties and has satisfactory taste and flavor and which can control the amount of the fats and oils taken by the body. The present invention thus herein provides a fat and oil composition comprising triglycerides as a principal component and 0.1 to 9.5% by mass of sucrose fatty acid esters, which esters have an average degree of substitution ranging from 5 to 7, a content of the polyesters having 3 or more present in the ester of not less than 85% by mass, a content of the monoesters present therein of not more than 5% by mass and a content of the diesters present therein of not more than 10% by mass on the basis of the total mass of the sucrose fatty acid esters.