The processing of edible oil mainly involves three stages: oilseed pretreatment, oil extraction, and oil refining. Oilseed pretreatment is the primary step in edible oil production. Thermal pretreatment of oilseeds plays a crucial role in improving oil yield and enhancing product flavor. However, poor thermal treatment conditions can destroy micronutrients and lead to the formation of harmful substances, affecting the nutritional and safety quality of edible oil. This study primarily focused on various thermal pretreatment methods, such as high-temperature roasting, infrared, microwave, and ultrasonic treatment. It summarized the main types of thermal pretreatment and their characteristics in oilseed processing. Additionally, it provided an overview of the effects of different thermal pretreatment methods on oil yield, basic oil quality, nutrient content, and harmful components. This information served as a reference for developing flexible and stable pretreatment technologies for oilseeds, which could achieve precise and moderate oil processing, and improve the nutritional and safety quality of edible oil.