✔ Updated · 15 swaps ranked, with smoke points and allergy notes
Out of peanut oil, or cooking for someone with a peanut allergy? Good news: plenty of oils swap in 1:1, and I've ranked the best ones for frying, stir-fries and baking.
The best peanut oil substitutes are neutral, high-smoke-point oils: vegetable (soybean) oil, canola, high-oleic sunflower, safflower, corn, rice bran and refined avocado oil. Use them 1:1 for deep frying, stir-frying and baking. For the nutty flavor in a stir-fry or dressing, add a few drops of toasted sesame oil, unless sesame is an allergy concern.
- Deep frying: vegetable, canola, sunflower, safflower or rice bran oil.
- Stir-fries: any neutral oil, plus a little toasted sesame oil for flavor.
- Baking: canola or vegetable oil, 1:1.
- Allergies: choose seed oils and avoid tree nut oils unless cleared.
Peanut Oil Substitutes at a Glance
Smoke points are approximate and vary by brand and how refined the oil is. For deep frying at 350 to 375°F, pick an oil rated well above that.
| Substitute | Ratio | Smoke point (approx.) | Best for |
|---|---|---|---|
| Vegetable (soybean) oil | 1:1 | 450°F | Deep frying, everything |
| Canola oil | 1:1 | 400 to 450°F | Frying, baking, stir-fries |
| High-oleic sunflower oil | 1:1 | 450°F | Deep frying, sautéing |
| Safflower oil (refined) | 1:1 | 510°F | Very high-heat frying |
| Corn oil | 1:1 | 450°F | Deep frying, sautéing |
| Rice bran oil | 1:1 | 450°F | Stir-fries, tempura |
| Avocado oil (refined) | 1:1 | 500°F+ | Searing, stir-fries |
| Grapeseed oil | 1:1 | 420°F | Sautéing, dressings |
| Light (refined) olive oil | 1:1 | 430 to 470°F | Sautéing, roasting |
| Cottonseed oil | 1:1 | 420°F | Frying |
| Refined sesame oil | 1:1 | 410°F | Stir-fries |
| Toasted sesame oil | A few drops | Low; don't fry with it | Flavor in stir-fries, dressings |
| Lard or beef tallow | 1:1 | 370 to 400°F | Old-school fried chicken, fries |
| Walnut oil | 1:1 cold | Low (unrefined) | Dressings, drizzling |
| Almond oil | 1:1 | 420°F (refined) | Baking, sautéing |
Best Substitutes for Frying
Peanut oil is loved for frying because it's neutral, cheap in big jugs and handles high heat. These match it best. I keep a big jug of canola for weeknight frying and haven't missed peanut oil once.
1. Vegetable Oil
Usually soybean oil. Neutral, inexpensive and stable at frying temperatures. The easiest 1:1 swap for deep frying, from chicken to fries.
2. Canola Oil
Clean taste, widely available and great for frying, baking and stir-fries. Swap 1:1; keep the oil at 350 to 375°F for frying.
3. High-Oleic Sunflower Oil
Neutral and very heat-stable, which is why many restaurants fry with it. Look for high-oleic on the label for frying.
4. Safflower Oil
Refined safflower has one of the highest smoke points around. Great for very hot frying and searing, with no flavor of its own.
5. Corn Oil
A budget-friendly deep-frying oil with a faint buttery note. Excellent for fried chicken, fritters and tortilla chips.
6. Rice Bran Oil
Light, clean and popular in Asian cooking for tempura and stir-fries. A lovely swap if you can find it.
7. Cottonseed Oil
A classic frying oil, often used commercially. Neutral and heat-stable, though harder to find in small bottles.
8. Lard or Beef Tallow
The old-school frying fat. Gives fried chicken and fries rich flavor. Not vegetarian, and it solidifies when cool.
Best Substitutes for Stir-Fries and Sautéing
In a stir-fry, peanut oil adds a faint nutty note. A neutral oil plus a splash of toasted sesame oil at the end gets you most of the way there.
9. Avocado Oil
Refined avocado oil has a very high smoke point and mild flavor. Excellent for searing and screaming-hot woks; pricier than most.
10. Refined Sesame Oil
The light, refined kind (not toasted) handles stir-fry heat and has a gentle nutty flavor. Sesame is a major allergen.
11. Toasted Sesame Oil
Not for frying: it burns. Use a few drops at the end of cooking to add the nutty flavor peanut oil would give.
12. Grapeseed Oil
Light and clean, good for sautéing and dressings. Swap 1:1 for medium-high heat cooking.
Best Substitutes for Baking and Dressings
In baking, peanut oil is just there for moisture, so any neutral liquid oil works 1:1. In dressings, you can pick an oil for flavor.
13. Light (Refined) Olive Oil
Light here means mild flavor, not fewer calories. Fine for sautéing, roasting and baking where you don't want an olive taste.
14. Almond Oil
Refined almond oil is mild and works in baking and sautéing. It is a tree nut oil, so skip it for nut allergies.
15. Walnut Oil
Rich and nutty, best for dressings and drizzling, not frying. A tree nut oil, so not for anyone with nut allergies.
Peanut Oil and Peanut Allergies
This is the most important question for a lot of readers, so here's what's well established. Highly refined peanut oil has most of the peanut protein removed, and US food allergen labeling law (FALCPA) exempts highly refined oils from being labeled as a major allergen. Cold-pressed, expeller-pressed or extruded (gourmet) peanut oil is different: it can contain peanut protein.
Allergists don't all give the same advice on refined peanut oil, so if someone you're cooking for has a peanut allergy, ask them or their doctor. The simplest safe choice for a shared meal is a seed oil like canola, sunflower or vegetable oil. Many people with a peanut allergy also avoid tree nuts, so skip almond and walnut oil unless you know they're fine.
Common Mistakes
- Deep frying in toasted sesame oil, unrefined walnut oil or extra virgin olive oil. Low smoke points mean burnt flavors and smoke.
- Reusing frying oil too many times. Strain it, store it covered, and toss it when it smells off, darkens a lot or foams.
- Frying without a thermometer. Keep the oil at 350 to 375°F; too cool makes greasy food, too hot burns the outside first.
- Assuming every peanut oil is allergen-safe. Gourmet and cold-pressed peanut oils can contain peanut protein.
My Frying Notes
Whatever oil I use, my mum's breadcrumb test still works: drop one in, and when it sizzles right away, the oil is ready. Put your swap to work on my copycat KFC fried chicken, crispy chicken tenders or copycat McDonald's fries, or browse my Chinese recipes for stir-fries.
Frequently Asked Questions
What is the best substitute for peanut oil?
Vegetable (soybean) oil and canola oil are the best all-round substitutes. They are neutral, affordable and handle frying heat, so you can swap them 1:1. High-oleic sunflower, safflower, corn and rice bran oil work just as well for deep frying.
What can I use instead of peanut oil for frying?
Use a refined, high-smoke-point oil 1:1: vegetable, canola, high-oleic sunflower, safflower, corn or rice bran oil. Keep the oil at 350 to 375°F with a thermometer. Avoid toasted sesame and extra virgin olive oil for deep frying.
What is a good peanut oil substitute for a peanut allergy?
A seed oil such as canola, sunflower, safflower or vegetable oil is the simplest choice. Avoid gourmet or cold-pressed peanut oil, and skip tree nut oils like almond and walnut unless you know they're safe. Ask the person or their doctor about refined peanut oil.
Can I use olive oil instead of peanut oil?
Light or refined olive oil works 1:1 for sautéing, roasting and baking. Extra virgin olive oil has a stronger flavor and lower smoke point, so it's better for dressings and gentle cooking than deep frying.
What is groundnut oil?
Groundnut oil is simply another name for peanut oil, common in the UK, India and parts of Africa. Any of the substitutes here replace groundnut oil the same way, swapped 1:1.
