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Started By
Message
Peanut vs. Canola Oil (plus a question about grape seed oil)
Posted on 8/17/14 at 6:58 pm
Posted on 8/17/14 at 6:58 pm
Back to my recently discovered deep fryer that I found tucked away in a cabinet and that I've used once.
Here's what I know (or think I know) about oil choices.
Peanut oil has a higher smoking/breaking down point than canola oil, but probably not enough to matter for most uses: 450 as opposed to 400 degrees. Peanut also seems to be favored in terms of taste by many. The big problem, though, is that it's a helluva lot more expensive if I remember correctly, and you use a lot in a deep fryer (yeah, I know I can filter and re-use, but I fry infrequently).
I seem to remember seeing at some store a blend of the two which may work. Does anyone know if that exists or did I imagine it?
Anyway, I'm curious about the opinions of those who deep fry often.
Finally, grape seed oil has a high smoke point and a neutral taste. But I read some article that suggested it isn't very good for you if you look past the marketing once it's heated to a high temperature. Plus I don't have a clue as to how much it costs.
Again any info/opinions would be appreciated.
Here's what I know (or think I know) about oil choices.
Peanut oil has a higher smoking/breaking down point than canola oil, but probably not enough to matter for most uses: 450 as opposed to 400 degrees. Peanut also seems to be favored in terms of taste by many. The big problem, though, is that it's a helluva lot more expensive if I remember correctly, and you use a lot in a deep fryer (yeah, I know I can filter and re-use, but I fry infrequently).
I seem to remember seeing at some store a blend of the two which may work. Does anyone know if that exists or did I imagine it?
Anyway, I'm curious about the opinions of those who deep fry often.
Finally, grape seed oil has a high smoke point and a neutral taste. But I read some article that suggested it isn't very good for you if you look past the marketing once it's heated to a high temperature. Plus I don't have a clue as to how much it costs.
Again any info/opinions would be appreciated.
4
Posted on 8/18/14 at 7:42 am to VOR
Sorry, I have to bump this just in case someone during the day shift can respond. 
Posted on 8/18/14 at 7:57 am to VOR
Yes, peanut oil has a higher smoke point and is more expensive, but you also get more use out of it because it breaks down less than other oils, so you get multiple deep frying uses out of it. It's my go to oil for frying and all wok cooking.
I use saffron oil for intense sears, usually after sous vide cooking to obtain a Maillard reaction.
I use saffron oil for intense sears, usually after sous vide cooking to obtain a Maillard reaction.
Posted on 8/18/14 at 8:37 am to Degas
If you are frying large quantities or turkeys, peanut is your best bet.
For fries or small amount of fish or shrimp, I like salad or veg. or soy mix.
Lighter flavor. And great for eggplant parmesan
For fries or small amount of fish or shrimp, I like salad or veg. or soy mix.
Lighter flavor. And great for eggplant parmesan
Posted on 8/18/14 at 8:55 am to magildachunks
I'd like to give this a try, but I've never seen it for sale. Healthier than olive oil, but a higher smoke point than peanut oil. It's just expensive.
The Power of Pecan Oil
The Power of Pecan Oil
This post was edited on 8/18/14 at 10:34 am
Posted on 8/18/14 at 9:10 am to Stadium Rat
Thanks for posting that! I saw some at the farmer's market last week but didn't take a good look since I had just bought a bottle of olive oil. I'm going to the same market tomorrow and will be picking up a bottle.
Posted on 8/18/14 at 9:12 am to VOR
Peanut tastes better, but is more expensive. Also, a lot of people have peanut allergies. If anything is fried in my house, I use canola oil.
Posted on 8/18/14 at 10:41 am to Degas
Quick question for all. If I use peanut oil (or any oil for that matter) and filter it after use, how long will the leftover last and what is the best way to maintain it?
Tks.
Tks.
Posted on 8/18/14 at 11:19 am to VOR
Another great VOR thread
Posted on 8/18/14 at 12:54 pm to VOR
We usually fry in canola oil (rape seed oil), because it is what we keep in the cabinet. You do know that canola is actually rape seed oil? renamed as a marketing ploy. There is no canola plant and the name canola stands for "Canada Oil".
Peanut oil cooks better if you fry a lot and filter and reuse the oil, but we don't. Most of the time we fry and then store the oil until it goes rancid (to me, any off taste or odor is rancid) and then throw it away the next time we fry.
I do not fry with olive oil. We keep regular olive oil for sauté and EVOO for salads.
Corn oil has a nice after taste, but we are suspicious that the wife has a corn allergy that seems to sometimes trouble her when we fry with corn oil.
Lard is an excellent frying oil. Excellent browning and flavor. Good heat resistance.
Cottonseed oil was common when I was a kid. Have not seen it in years. Still remember the smell of a cotton seed mill. Takes me back to my childhood
A number of restaurants use Sysco Fry-all. Blended corn and canola with a high smoke point, little taste and long shelf life if properly maintained and stored.
Peanut oil cooks better if you fry a lot and filter and reuse the oil, but we don't. Most of the time we fry and then store the oil until it goes rancid (to me, any off taste or odor is rancid) and then throw it away the next time we fry.
I do not fry with olive oil. We keep regular olive oil for sauté and EVOO for salads.
Corn oil has a nice after taste, but we are suspicious that the wife has a corn allergy that seems to sometimes trouble her when we fry with corn oil.
Lard is an excellent frying oil. Excellent browning and flavor. Good heat resistance.
Cottonseed oil was common when I was a kid. Have not seen it in years. Still remember the smell of a cotton seed mill. Takes me back to my childhood
A number of restaurants use Sysco Fry-all. Blended corn and canola with a high smoke point, little taste and long shelf life if properly maintained and stored.
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