can you use peanut oil in place of vegetable oil

can you use peanut oil in place of vegetable oil

Can You Use Peanut Oil in Place of Vegetable Oil?

Cooking often requires a variety of oils for various tasks, but many recipes call for vegetable oil. Despite its prevalence in the kitchen, a nutritional drawback to vegetable oil is that it is highly processed and refined, making it a poor source of essential fatty acids. Peanut oil is one potential replacement that is a better choice nutritionally but may not always fit the bill.

Pros and Cons of Peanut Oil


  • Rich in monounsaturates, which may lower the bad cholesterol levels.
  • Nutty flavor, which adds depth of flavor to many dishes.
  • High smoke-point of 440°F making it ideal for deep frying.
  • Able to maintain its nutrition when heated, unlike vegetable oil.


  • Allergen-risk for those who have peanut allergies.
  • High calorie content due to its high Fat content.
  • Not suitable for some traditional dishes and cuisines.
  • Should not be re-used or recycled in general and is meant to be used once-only.

When to Use Peanut Oil

Peanut oil is great for stir-frying, baking, roasting, and deep-frying. This oil is an excellent substitute for vegetable oil when making wok dishes as its flavor is actually enhanced by a high-heat fry. Peanut oil is also a healthier alternative as it contains more beneficial mono and polyunsaturated fatty acids that are higher in Vitamin E and phytosterols.

When to Avoid Peanut Oil

The great taste of peanut oil, however, can overwhelm some dishes, such as salads and sauces. Because of its allergen potential, it is important not to use it when preparing meals for someone with a peanut allergy. Additionally, because of its high smoke point, it should not be used in dishes that require lower heat, such as some doughs or sauces.


Peanut oil offers many health benefits and can be a great substitute for vegetable oil in many cases. As with any other ingredient, however, its use should be done with caution and understanding of its properties to make sure the recipe is enhanced rather than overwhelmed by its unique taste and allergen risk.

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