Can Peanut Oil Be Used In A Kitchen Top Deep Frier?

Kitchen top deep fryers bring the crunchy satisfaction of deep fried foods into your home. You have several considerations when choosing oil to use in your deep fryer. Oils differ in their smoking point -- that's the temperature at which they start to smoke and burn. They also differ in flavor and in the types of fat they contain. Some fats are healthy while other fats increase your risk for cardiovascular and other serious conditions. Peanut oil provides a blend of qualities that make it a good choice for use in your deep fryer.

Unhealthy Oils

Oils that are high in saturated fats increase cholesterol and increase your risk of cardiovascular disease. Some oils are hydrogenated. They're chemically altered to enhance shelf life, but this creates trans fats, which are the most dangerous fats of all. They increase your LDL cholesterol -- think "lousy" cholesterol -- and decrease your healthy HDL cholesterol. Coconut, palm and cottonseed oil are high in saturated fats, and soybean oil, commonly marketed as vegetable oil, is often hydrogenated.

Healthy Oils

Deep fried foods contribute additional calories and fat to your diet. You can minimize the health risks posed by your foods by choosing healthy oils. Oils high in monounsaturated fats improve your blood cholesterol and insulin levels and improve the regulation of blood sugar. Similarly, oils that contain polyunsaturated fat lower your risk of heart disease, improve cholesterol and decrease your risk of type-2 diabetes. Some oils contain omega-3 fatty acids, a type of polyunsaturated fat that lowers your risk of coronary heart disease, irregular heart beats and high blood pressure. Olive and canola oil provide omega-3 and omega-6 fatty acids. Peanut oil contains a fair balance of healthy relative to unhealthy oils. It is high in monounsaturated fat relative to saturated fat.

Smoke Point

The smoke point is the temperature at which oil starts to break down and emit smoke. When oil smokes, it signals that compounds are decomposing. The oil becomes rancid and imparts a bitter flavor to food. Fryers heat oil to 375 degrees F. Oils with a smoke point around or below 375 drop their smoke point to below 375 degrees after a single use. For example, virgin olive oil has a smoke point of 375 degrees, so you should dispose of it after a single use in a deep fryer. Peanut oil has a smoke point of 450 degrees F., making it good oil for a deep fryer. You can use it in a fryer repeatedly before it smokes and becomes rancid.

Flavor and Other Factors

Peanut oil imparts a nutty flavor that goes well with many fried foods. One potential problem with peanut oil is that people who have nut allergies may not expect their deep fried food to have been exposed to nut oil. Another down side to peanut oil is that it tends to be expensive. Canola oil can serve as a healthy, reasonably priced alternative to peanut oil. Canola oil is high in omega-3 and omega-6 fatty acids. It has a neutral flavor and a high smoke point and it generally costs less than peanut oil.

Time to Change

Peanut oil can stand up to multiple uses. However, whether you use peanut or some other kind of oil, know when to change it. If it foams or smokes when you heat it to cooking temperature or if it is dark and murky in appearance, it's time to replace your oil.