The fat makeup of Peanut Oil also helps it resist Rancidity.
Refined Peanut Oil is useful for Medium/High Heat with a Smoke Point of 448°F (231°C), a Melt Point of 28°F (-2°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Refined Peanut Oil is used for frying, cooking, salad oils and margarine.
Un-Refined Peanut Oil is useful for Medium/Low Heat with a Smoke Point of 320°F (160°C), a Melt Point of 28°F (-2°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Unrefined Peanut Oil is used for gentle sautéing, low-heat baking and pressure cooking.
There are several types of Peanut Oil including: aromatic roasted Peanut Oil, refined Peanut Oil, Extra Virgin Peanut Oil, and Cold Pressed Peanut Oil. There is even Peanut extract.
In the United States, Refined Peanut Oil is exempt from allergen labeling laws because research has show that Refined Peanut Oil has little to no allergic impact. It can cause a reaction however if it is reused after the refined oil was used to cook foods containing Peanuts. Crude Peanut Oil did cause allergic reactions in some of those allergic people tested.
Once the Peanuts have been pressed, the protein cake (oilcake meal) residue from the oil processing is used as an animal feed and as a soil fertilizer.
Some of the first Diesel Motors designed by Rudolf Diesel ran on Peanut Oil and Peanut Oil is still seen having potential as a major fuel source.
Peanut oil is a favorite for cooking, because it has a mild flavor and a relatively high Smoke Point.
Peanut Oil is also considered relatively healthy because of its high Monounsaturated Fat content and because Peanut Oil has been found to lower LDL cholesterol without reducing beneficial HDL cholesterol.