Do you like fried foods? Here is important information that compares vegetable oil to peanut oil to see which one has a higher smoke point. Which one is better than the other for deep frying? If you want to try making fried food at home, you need to know what kind of oil to use. Even though not all oils are the same, some of them are very similar. Some oils are best for deep frying, while others are good for both sautéing and deep frying. What makes peanut oil different from other types of vegetable oil? Peanut oil and vegetable oil are both types of cooking oils made from plants. However, only one type of plant is used to make peanut oil, while many different types of plants are used to make vegetable oil. There are some ways in which peanut oil can be like vegetable oil, but that isn't always the case. When deciding between the two, there are some important things to keep in mind. Here's how these two oils are different from each other: Peanut oil comes from peanuts, while vegetable oil comes from plants. Since peanut oil comes from the peanut bean, it is vegetable oil. Even though it is sold as vegetable oil, cooking oil is made up of more than one type of oil. In vegetable oil, you might find oils from plants like canola, corn, and soybeans, as well as peanut oil. Peanut oil is less healthy for you than vegetable oil. Vegetable oil has a different nutritional profile depending on which oils are used to make it. Since so many oils can be used, the nutritional value of vegetable oil can vary a lot from one blend to the next. Most vegetable oil mixes, though, will have a lot of canola oil or soybean oil in them. You've probably heard that when there's smoke, there's fire a million times. So, it makes sense that when you cook with oil and there is smoke, there is a grease fire. Sometimes that logic works, and you find yourself out of the pan and in the fire. When you see smoke, you may have just reached the smoke point of your oil. If you heat your cooking oil past its smoke point, your food will taste bad and burnt. Even though it's not as bad as a grease fire, you might want to put out your taste buds. Also, when the oil's fatty acids break down due to oxidation, they can release harmful chemical compounds that have been linked to terrible diseases like Alzheimer's and Parkinson's. Peanut and groundnut oil is a very popular choice for the deep fryer because it has a high smoke point and tends to produce fewer off-flavors when frying than other vegetable oils like canola oil. Also, it is a great way to get fried foods like French fries, tempura, and other tasty treats to be as crisp as you want them to be. Peanut oil is liked because it has a high smoke point and doesn't taste like anything. The smoke point is the temperature at which cooking oil starts to break down. Both canola oil and soybean oil have high smoke points and don't taste too different from each other. Also, these oils won't change the way your food tastes. Not all cooking oils have the same smoke point, and depending on what you're making, you may want to use an oil with a high smoke point to keep your meal from being the worst part of your day. It is best to use an oil with a high smoke point if you want to sear, brown, or deep-fry food without making it too hot. Avocado oil sits on top of Smoke Mountain, which means that avocados are great not only for toast but also for toasting other things. At about 520 degrees Fahrenheit, it goes up in smoke. Refined vegetable oil, which has a smoke point of 468 degrees, is also high on the list. At 450 degrees, safflower, sunflower, and peanut oils are all the same. But what makes avocado oil different from, say, extra-virgin olive oil, which can only be heated to 375 degrees, which is a lot cooler? In general, the refinement of cooking oil is what determines its smoke point. Getting rid of impurities by bleaching or heating them to high temperatures raises an oil's smoke point, makes it last longer, and gives it a neutral flavor. Raw, or "virgin," oils have more minerals and a better taste. But because their smoke points are lower, they can't handle the heat and need to leave hell's kitchen. When it comes to cooking oils, there are a lot of options at the grocery store, and you've probably heard bits and pieces about all of them. Vegetable oil isn't that great, peanut oil is better, and what about coconut oil? It's confusing, so let's make it clear which oil is best for what you need to do in the kitchen. Vegetable oil isn't as popular as some other oils, but you probably still have some on hand, and you probably buy it in a big jug. There is a good reason to keep it on hand, and I'll tell you what it is. Vegetable oil has a high smoke point, which means that when you use it to fry, it won't change. For example, if a recipe asks for olive oil but you only have access to vegetable oil, you may still use the vegetable oil. But the opposite is not true, and you shouldn't try to use olive oil instead of vegetable oil, especially when it will be heated. Here's the catch. A recent study found that most of what we thought about how bad vegetable oil is for you is likely true. Fry something in vegetable oil and it will taste good, but it won't be healthy, so moderation is key. Because it has a high smoke point, peanut oil is a great way to quickly crisp up French fries or deep fry turkey. Peanut oil comes from peanuts, which can have as much oil as half of their weight. They are native to South America, but the oil-making plant wasn't brought to Europe until the 1500s. That's when large-scale oil extraction started. After being used to make explosives during World War I, red skin peanut oil quickly became one of the most popular types of cooking oil in the United States. Groundnut oil is often used in commercial frying because it doesn't turn rancid even after being exposed to high temperatures for a long time. Peanut oil is known for its high smoke point, which is between 448 and 475 degrees Fahrenheit. This makes it a great choice for cooking at high temperatures. Because its smoke point is 350 degrees Fahrenheit lower than olive oil, unrefined peanut oil can be used instead of olive oil in many medium-heat situations. Here, you can learn more about the smoke points of different oils. Peanut oil has about 16–20 percent saturated fat, 26–30 percent monounsaturated fat, and 32–39 percent polyunsaturated fat. Due to its high content of unsaturated fats, peanut oil is a healthy alternative to oils higher in saturated fat, which have been linked to a reduced risk of cardiovascular disease. However, any potential health benefits of unsaturated fats may be lost due to their susceptibility to oxidation during cooking. Peanut oil contains a lot of linoleic acids, which is an omega-6 fatty acids. Linoleic acid can cause inflammation if there isn't an equal amount of omega-3 fatty acids in the body. Unrefined peanut oil has a lot of antioxidant vitamin E, which protects against free radicals. It also has a lot of sterols, which may protect against some cancers. However, the health benefits of vitamin E are lost when the oil is refined or heated to high temperatures. Sterols could also be broken down. People who are allergic to peanuts shouldn't use peanut oil, especially the kind that hasn't been processed, because it may cause an allergic reaction. Refined peanut oil is used for deep-frying because it has a high smoke point, doesn't have a taste, and has a high smoke point. Because of its distinct nutty flavor, unrefined peanut oil is often used as a finishing touch or as a part of a mix with other, less expensive oils. Toasted peanut oil that hasn't been refined is used as a finishing oil, similar to how toasted sesame oil is used. Semi-refined peanut oil, which you can find in Asian shops, is a good choice for stir-frying. This kind of peanut oil keeps a little bit of the peanut flavor while making the oil smoke point higher. Cold-pressed green peanut oil is very popular in China. This oil is made from raw green peanuts, which gives it a strong flavor that tastes like nuts. It is becoming more popular in the American South as a finishing oil. Five Guys only uses peanut oil, and they've said they won't change that any time soon. That's because it's one of the best oils for frying, and The Peanut Institute says there are several reasons for that. It won't soak up or pass on flavors, so you can fry up some chicken tenders and then some chips without the chips tasting like chicken. In addition, it can be heated to greater temperatures than other oils, allowing for crispier exteriors while yet maintaining tender inside while deep-frying. It's also rather healthy, barring any severe nut allergies (and research has shown that highly refined peanut oil may not even pose a hazard to those allergic to nuts). It's high in good fats and low in bad fats, and it gives whatever you're making a mild, nutty taste.