Not all peanut oil is the same. This popular cooking oil comes in a few different varieties: the three main ones you’re likely to encounter are refined cold-pressed peanut oil and roasted peanut oil. Refined peanut oil is by far the most common: it’s usually available in grocery stores and if the packaging isn’t clear about what type of peanut oil it is chances are it’s this one. All peanut oil is made through a process of cleaning and grinding peanuts effectively pressing out the oil. Refined oil is then bleached and deodorized. This removes much of the color and flavor from the oil leaving refined peanut oil with a very neutral flavor (i.e. it shouldn’t taste like peanuts at all). That processing also means it lasts longer on the shelf—up to six months (one to two years if unopened). It has a high smoke point of around 450 degrees Fahrenheit making it especially suitable for frying and stir-frying (it’s a common oil in Chinese cooking). Similar refined peanut oil is a popular choice for fast food chains that do a lot of frying largely because it doesn’t absorb the flavors of other foods being cooked in it. So restaurants can cook a bunch of different ingredients in the same oil without the flavors bleeding through.
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 Gundry MD | 2023-10-06 17:00:06 |  63,993 Views |
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Interestingly refined peanut oil is often considered safe for people with peanut allergies because the processing removes the proteins that cause allergic reactions. However allergy sufferers are advised to check the packaging carefully and consult a doctor before consuming the oil.
Cold-pressed peanut oil is sometimes called “virgin” peanut oil. The production of this oil follows the same initial steps as its refined cousin but without the bleaching and deodorizing steps at the end (there is also no heat applied to the oil as would be done in the production of refined peanut oils). Because this oil retains the peanut proteins that would otherwise be lost in the refining process it is not considered safe for people with allergies.
You can expect cold-pressed peanut oil to have a peanut-like smell and flavor that you won’t get from the refined version though that flavor usually isn’t super strong. This means it works with other ingredients without adding an overwhelming peanut flavor. Its smoke point is around 340 degrees Fahrenheit over 100 degrees lower than refined oil. This means you won’t want to use it in high-heat settings like deep frying. Instead it works best with salad dressings and marinades where it can add an extra layer of peanut flavor without necessarily dominating a dish. You can also use it to garnish dishes by drizzling some on top at the end. Keep in mind that there are cuisines that work well with peanut oil — Chinese as well as Southeast Asian cuisines like Vietnamese and Malaysian often use peanuts. It also makes a great addition to many West African dishes.
