Peanut oil is widely used in cooking for its neutral flavor and high smoke point, especially in frying. While refined peanut oil is the most common, cold-pressed and roasted versions offer different flavors for dressings and finishing dishes. However, peanut allergies prompt some to seek substitutes. Safflower oil emerges as the top alternative due to its similar characteristics, being neutral in flavor and having a higher smoke point, making it suitable for various cooking methods.
Refined peanut oil is the most popular for cooking due to its neutral flavor and high smoke point of 450°F, ideal for high-heat methods.
Cold-pressed peanut oil retains nutty flavors, making it suitable for salad dressings, whereas roasted peanut oil provides a toasted nut flavor for finishing dishes.
Concerns over peanut allergies lead some to seek alternatives; safflower oil is highly recommended for its neutral flavor and high smoke point for cooking.
Safflower oil, an ancient crop, is a great substitute for peanut oil, being similar to sunflower oil but with a slightly higher smoke point.
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