What Is Peanut oil and How Can I Use It?

Here's everything worth knowing about peanut oil and how to pick it, what it is, how to store it, and what to use instead, plus 594 recipes to cook tonight.

Key Points

Pressed from peanuts; refined peanut oil smokes around 450°F (232°C), built for frying and stir-frying.
Refined is neutral and great for deep-frying; unrefined roasted oil is a finishing drizzle.
Highly refined oil is generally peanut-allergy safe; unrefined keeps the proteins, so never assume.
Strain and reuse refined frying oil; toss it once it darkens or smells off.
Swap with refined canola, vegetable, grapeseed, or avocado oil for the same high-heat job.

What is peanut oil?

Peanut oil is pressed from peanuts. It is the workhorse fat for anything that needs serious heat. Refined peanut oil has a smoke point around 450°F (232°C), which is why restaurants reach for it to deep-fry and to stir-fry over a roaring burner.

There are really two oils sold under this name. Refined peanut oil is filtered and nearly flavorless, the standard frying oil. Unrefined or "roasted" peanut oil is darker, carries a real toasted-peanut aroma, and burns sooner, so it works as a finishing oil rather than a frying medium.

It resists oxidation well. It also does not pick up the flavor of whatever was cooked in it before, which is the trait that makes it good for batch after batch of fried food.

Cooking With Peanut Oil

This is a high-heat oil, full stop. Use it where the pan or pot is genuinely hot: deep-frying, wok stir-frying, and searing where you want a clean crust without the oil breaking down.

It carries marinades onto the grill beautifully, as in Firecracker Grilled Salmon and Grilled Alaska Salmon, because it can take direct flame heat without smoking.

In the wok its neutrality is the point. It lets the aromatics and sauce lead in a dish like Easy Oriental Beef Stir-Fry or the marinade in Korean Bul Kogi, rather than adding flavor of its own.

You can strain and reuse refined frying oil several times. Let it cool, pour it through a fine sieve, and store it sealed away from light. Toss it once it darkens or smells off.

Pairing and the Allergen Question

The honest worry with peanut oil is allergy. Highly refined peanut oil has the peanut proteins stripped out during processing, and major allergy organizations consider it generally safe even for most peanut-allergic people. Unrefined, cold-pressed, or "gourmet" peanut oil still contains those proteins and can trigger a reaction.

So the rule when cooking for guests is simple. If anyone at the table has a peanut allergy, skip peanut oil entirely rather than guessing which type you bought.

Flavor-wise it pairs with everything high heat touches: Chinese and Thai stir-fries, Southern fried chicken, satay, jerk chicken, and tempura. The unrefined kind is best drizzled over noodles or into a dipping sauce at the end.

Substitutes

For deep-frying and stir-frying, refined canola or generic vegetable oil is the closest swap, with a similar neutral flavor and a smoke point in the same range. Grapeseed oil works the same way and tolerates high heat well.

For the toasted aroma of unrefined peanut oil, a few drops of toasted sesame oil stirred in at the end get you close, though sesame is more assertive. Refined avocado oil is pricier but matches the high smoke point if you want a peanut-free frying oil.

Buying and Storing

Buy refined peanut oil for frying and everyday high-heat cooking. Buy a small bottle of the roasted, unrefined kind only if you specifically want its aroma, since it is pricier and goes rancid faster.

Store both in a cool, dark cupboard with the cap tight. Unopened, refined oil keeps well past a year. Once opened, use it within about six months before oxidation dulls it.

The fridge clouds and thickens the oil. That is harmless, and it clears at room temperature, so just set the bottle out before you cook.

Nutrition

Nutrition Facts

Serving Size 1 tablespoon (13g)

Amount per Serving

Calories 114Calories from Fat 117

% Daily Value *

Total Fat 13.0g 20%

Saturated Fat 2.2g 11%

Trans Fat ~

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 0.0g 0%

Dietary Fiber 0g 0%

Sugars 0.0

Protein 0.0g

Vitamin A 0% Vitamin C 0%

Calcium 0% • Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

recipeland.com/nutrition

Quick facts

Where to find peanut oil: Peanut oil is usually found in the oils section or aisle of the grocery store or supermarket.

Food group: Peanut oil is a member of the Fats and Oils US Department of Agriculture nutritional food group.

In Chinese: 花生油
British (UK) term: Peanut oil
en français: l'huile d'arachide
en español: aceite de cacahuete

How much does peanut oil weigh?

Amount	Weight
1 tablespoon	13 grams
1 cup	216 grams
1 teaspoon	4 grams

Fats and Oils

Lard 348 Mayonnaise 961 Salad dressing, mayonnaise style 49 Salad dressing, italian, low-fat 30 Peanut oil 594 Olive oil 6038 Olive oil, extra-virgin 1186 Sesame oil 1030 Sunflower oil 111 Salad dressing 65

Recipes using peanut oil

There are 594 recipes that contain this ingredient.

Spiced Carrot & Orange Soup

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Fried Ice Cream

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

Favorite Beef & Broccoli

Simple ingredients and authentic technique get this sensational Broccoli Beef stirfry on the table in a flash. Faster than delivery or takeout!

Spicy Pepper Butter Fried Turkey

Deep-fried turkey injected with a spicy pepper butter that seasons the bird from the inside out. The same butter mixture doubles as a baste for an oven-roasted version.

Amazing Cincinnati Chili

Cincinnati's iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.

Japanese Beef Stir-Fry

Japanese-style beef stir-fry with thinly sliced flank steak, snow peas, red pepper, escarole, and fresh ginger in a soy-brown sugar glaze. A fast, colorful skillet dinner.

Whole-Wheat Chinese Scallion Pancakes 葱油饼

Crispy, savory whole-wheat scallion pancakes, a Chinese restaurant favorite, made healthier with whole-wheat flour. Perfect as a side or appetizer, these pancakes are flaky, golden, and packed with green onion flavor. Make the dough ahead and freeze for quick meals.

Stir-Fried Longbeans

Chinese longbeans stir-fried with cloud ear fungus, silk squash, shallots, and ginger in an oyster sauce and rice wine glaze. Swap in green beans and zucchini if you can't find the Asian varieties.

Sausage Omelet

Sausage omelet made with Italian sausage, butter, and peanut oil for golden, creamy eggs that fold over savory filling. Ready in 15 minutes for a quick breakfast.

Smashed Radishes in Soy Dressing

Authentic Chinese side dish that combines the peppery flavor of radishes with a savory, slightly tangy with a hint of sweet soy dressing. The radishes are gleefully smashed allowing them to soak up the flavors of the dressing.

Stir-Fried Sichuan Kung Pao Chicken with Peanuts

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

Grilled Tofu in a Soy, Ginger & Orange Marinade

Marinated tofu, mushrooms and vegetables are packed with Asian flavors, grilling adds extra smokiness. Not only your vegetarian family or friends love these tasty skewers, but also the meat-lovers. Using the firmest tofu will make a big difference on both texture and flavor!

Spinach & Leek Soup

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.

Fried Rice

Fire up the wok and explore your cooking skills with this scrumptious fried rice recipe!

Cabbage & Shiitake Pot Sticky Buns

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.

Grilled Barbeque Chicken Breasts

This easy and delicious grilled chicken dish is ideal on a hot summer day. Serve it with your favourite salad.

Kung Pao Beef

Kung Pao beef: velveted flank steak stir-fried with roasted peanuts, fiery dried chilies, and crunchy water chestnuts in a savory-sweet Sichuan sauce. A bold, spicy take on takeout, ready in 40 minutes.

Beef & Vegetable Stir-Fry

Bring out the wok and try this savory dish that will have you throwing out take-out coupons!

Black Bean Slaw with Soy Ginger Dressing

A delicious saw, love the idea of adding black bean into this crunchy and tasty slaw. The soy-ginger dressing goes deliciously well with all the veggies. A great side dish to be aside with summer BBQ.

Sauteed Bok Choy with Cashew Sauce

Quick stir-fried bok choy tossed with a creamy Thai-inspired cashew sauce flavored with ginger, basil, and mint. Ready in 15 minutes for a vibrant vegetable side.

Fried Rice with Peas & Sun-Dried Tomatoes

Very easy to make, and packed with deliciousness. I ate it directly without anything else aside, like a whole meal for me. You can stir in one or two scrambled eggs at the end of the cooking to boost the protein.

Sesame Broccoli Stir-Fry with Noodles

Had some broccoli and mushrooms needed to use up, this recipe was a perfect fit. I also slice a carrot and added into the stir-fry, which made the dish look more colorful and inviting...

Hot & Sour Cabbage

Quick, easy and tasty! The stir-fried cabbage can be served with steamed rice or crusty bread.

Sesame Vegetable Fried Rice

This is a delicious recipe that helps you make a tasty dish with leftover rice and whatever veggies you have on hand.

Sesame Chicken Stir-Fry with Vegetables

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

Cabbage Fried Rice

Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.

Walnut Chicken/Shrimp Stir-Fry

So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.

Eggplant Sichuan Style

Absolutely loved this sichuan style eggplant stir-fry. It's packed with flavor. Sweet, sour, and salty sauce made a great base. Served it with some steamed brown rice, delicious!!

Dry Sauteed Green Beans

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

Algerian Green Beans with Almonds

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.

Pad Thai - Vegetarian

Vegetarian Pad Thai with rice noodles, scrambled eggs, mung bean sprouts, grated carrots, and crushed peanuts in a tangy lime-fish sauce. Ready in 30 minutes.

Chinese Quinoa & Edamame Salad

Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.

Chinese Noodle Stir-Fry

Quick, easy, tasty and healthy. This Chinese noodle stir-fry well satisfies your palate and provides enough nutrients to your body.

Chinese: Shrimp Fried Rice

I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!

Ginger Pork

An easy and tasty Chinese stir-fry will for sure satisfy your palate.

Spicy Sichuan Noodles (Dan Dan Mian)

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.

Stir-Fry Pork with Pea Pods

Thin-sliced pork chops browned and simmered in soy sauce, garlic, ginger, and sesame seeds, then tossed with tender snow pea pods. A homestyle pork stir-fry that's comforting and straightforward.

Stir Fry Ginger Chicken

Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

Basic Cannelloni Crepes

Basic cannelloni crepes: thin pancake-style wrappers for cannelloni and crespelle. Four-ingredient blender batter cooks one side only for filling and rolling.

Stir-fried Long Beans with Red Chile & Garlic

This is one of the popular Chinese dishes, and it is very easy to make. The spiciness and garlicky taste give the green beans some outstanding flavor!

Chicken Enchiladas with Pasilla Chili Sauce

This dish is so worth every single second, because it came out absolutely delicious. The combination of all the ingredients was just terrific, and I didn't change a thing, followed recipe exactly. If you are big on Mexican food, this recipe shouldn't be passed for sure.

Chicken Enchiladas with Pasilla Chili Sauce

Asian Sweet & Sour Cod

Asian cod recipe. Asian marinated meaty cod with a crispy coating, colorful tender-crisp veggies, all glazed with a sweet-sour sauce.

Lotus Root & Wood Ear Salad with Soy-Ginger Dressing

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Chicken Bok Choy Stir Fry (Low Fat, Low Cal)

Sometimes nothing is better than a delicious stir-fry dish that's both healthy and scrumptious.

Leftover Mashed Potato Pancakes

A great recipe to help you use up the leftover mashed potatoes. Adding some scallions, salt and black pepper enhances the flavor, frying them in pan gives the nice texture, and serving with some sour cream, chili sauce or salsa, and sauerkraut makes another delicious yet cost-effective meal.