-cup peanut oil
Peanut oil is rich in monounsaturated and polyunsaturated fats, with minimal saturated fat content. It contains vitamin E and other antioxidants, though the nutritional profile varies between refined and unrefined varieties.
About
Peanut oil is a vegetable oil extracted from the seeds (legumes) of the peanut plant (Arachis hypogaea), native to South America and now cultivated extensively in Asia, Africa, and North America. The oil is obtained through mechanical pressing or solvent extraction of dried peanut kernels, yielding a pale yellow to amber liquid with a mild, nutty flavor. Refined peanut oil has a neutral taste and high smoke point, making it distinct from unrefined (virgin) peanut oil, which retains more pronounced peanut flavor and aroma but a lower smoke point.
The two main varieties used culinarily are refined peanut oil—colorless to pale yellow, nearly flavorless, and widely available—and unrefined peanut oil, which is darker and retains the characteristic peanut taste. Some producers also produce cold-pressed or expeller-pressed variants marketed as "pure" peanut oil.
Culinary Uses
Refined peanut oil is a staple cooking oil across Asian, African, and American cuisines, prized for its high smoke point (approximately 450°F/232°C), making it ideal for deep-frying, stir-frying, and high-heat sautéing. Unrefined peanut oil is used as a finishing oil and in dressings where its nutty flavor is desired.
Peanut oil is particularly prominent in Chinese, Vietnamese, Indian, and West African cooking, where it is used for wok cooking, tempering, and frying. It also appears in salad dressings, mayonnaise production, and baked goods. Its neutral flavor (when refined) allows it to work alongside bold spices without competing.