Peanut Oil

Peanut Oil made in the UK and in North America is quite refined, almost clear, with a mild flavour. It has a high smoke point (450 F / 232 C), so it can be used for any frying. In fact, it's good as a deep-frying oil, because it is more resistant than most oils to absorbing flavours from food or transferring those flavours to other food. It can also be used for salad dressings and baking.

Asian versions of Peanut Oil are less-refined, and so have more of a peanut taste. The downside is that without the refining, they have a lower smoke point (320 F / 160 C.) Do not use unless you are certain that no one you are cooking for has a nut allergy.
The French first experimented with producing Peanut Oil in 1802 in Landes, Aquitaine. In the 1820s, the French encouraged peanut planting in the colony of Senegal to improve the supply of peanuts for oil. By the 1830s, Peanut Oil was being used in Marseilles to make soap.

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