The use of cutting fluids aims to meet the needs of cooling and lubrication during the material removal process. Therefore, the present work sought to investigate the results regarding the quality of the surface finish of AISI 316 steel, using a complete factorial planning (DOE – Design of Experiments) of 03 factors in 2 levels (23), considering input speed, feed and depth of cut and 01 qualitative factor, which are vegetable cutting fluids (commercial – quimatic, cotton and canola) and also in the dry condition, using for pliation the technique of the Minimum Amount of Fluids (MQF) with a flow of 90 ml/h, totaling 32 tests, analyzed for their effects of mean roughness (Ra). The results showed that vegetable oils presented roughness close to commercial oil, which demonstrates a potentiality as alternatives for replacing commercial cutting fluids.