I like the better quality peanut oils. I started using it when I worked at a restaurant while in college. I use Olive oil for most things but save my good peanut oil for eggs and popcorn.
What are some brands of peanut oil that you like?
Another peanut oil user, unless I’m feeling cheap and buy canola (rapeseed). Canola is also lower in saturated fats than many others.
Eh, in addition to tasting nasty (to me, and many other people), natural rapeseed oil is chock-a-block full of toxins, and even though canola has been bred to have less toxins and it’s further refined, I’m dubious that it’s actually an especially healthy oil.
There are a lot of nutritional factoids of the type “we observe that people eating x are healthier than people eating y. A major difference between x and y is z. Let’s look for other things high in z, because they must be healthful, too.” I’m generally dubious of those claims.
“Post hoc ergo propter hoc” – it seems to me lots of studies are like this.
What is your preferred brand?
I use la spagnola, because my supermarket carries it, and it has a more neutral flavor than the stuff i can buy in China Town. I assume it’s more refined.
There is a brand that is sold at Krogers. It is called (oddly) “Hollywood” brand and it comes ina square plastic bottle > No peanut taste and excellent cooking nqualitityes
That was actually one of the more detailed cites I found with a search. It does reference this:
@bump, here are some more scientifically rigorous cites from the NIH:
Bottom line: it’s complicated and the jury is still out, but the best available evidence I’ve read is that it appears to be prudent to limit oils that I buy that are high in Omega-6s. Hence my use of olive oil and avocado oil in my own cooking. I’m probably getting more Omega-6s than I need anyway in commercial products and food prepared by others.
P.S. I also take supplements that contain Omega-3 fatty acids.
I buy Safeway’s store brand, “Signature Select”, I believe it’s called.
Whenever I make deep-fried food, like panko-breaded shrimp or french fries, peanut oil gives me superior results. It has a high smoke point and so doesn’t degrade as fast. If you like to re-use oil after deep frying (and I do as long as I wasn’t frying fish), it’ll last through several uses.
Another good one is “Spectrum” ina bottle shaped almost like a pyramid
RE" Spectrum oil Well maybe an obelisk not so much a pyramid
Planters is what is carried at our local store.
H-E-B carries that brand, but not the peanut oil.
We don’t have Kroger any more. H-E-B drove them out of town.
We don’t have Safeway anymore either. See answer above.
I do have Spectrum peanut oil in my cupboard.
I also have LouAna. When those stand-alone deep fryers came out about 20 years ago (the ones you set up in the back yard), gallons of LouAna peanut oil flew off the shelves.
If it’s good enough for Mr. Peanut, it’s gotta be good. 
Add me to this list
My close #2
I think the local store used to carry planters, and i think it was similar to the brand i buy today. Go for it.
And with damn good reason!
I love visiting H-E-B when I’m in Austin with friends.
My -closest- Kroger is decidedly more upscale than the rest in town, and the local Safeway and formerly labeled Albertsons haven’t had a facelift in ages, and show it.
But even that lovely and close Kroger can’t compete with the selection and attractiveness of all but one H-E-B locations I’ve visited, much less Central Market.
Back to the thread and olive oil specifically. We’ve talked about how not all olive oils are equal, and some aren’t even legitimate olive oil. The one I use for the sort of cooking the OP mentions (not for dressings, or dipping, etc) is a blend from Kirkland (Costco) that’s about 85% refined olive oil and 15% EVOO by the label.
Because so much of it is refined, it absolutely works better at normal for me pan temps, and the flavor is pretty mild (thus using other options for more flavor intensive purposes).
The biggest issue for me is that I’m back to trying to lose weight, so instead of dumping some in a pan, it’s back to using my Misto sprayer and trying to keep the calories down. Harder to do with my butter or ghee. And deep frying is right out!
A little off-topic. After seeing some comparisons by Wirecutter, I now use Graza “Sizzle” olive oil (not for heavy frying). Really nice, floral/herbal oil. I also use Mantova lemon-infused olive oil to liven up some things like tuna salad or a bowl of buttered popcorn.
Fat does not make you fat. Read The Obesity Code by Dr. Jason Fung. Lots of data backup.
I buy California Olive Ranch EVOO-- 100% California, not the random blend of olive oils from all over creation.
I saw that in Wirecutter, too. Now that you’ve given it the okay (one step above Wirecutter, hehe) I may give it a try.
I don’t like olive oil enough to put it on popcorn, but I have my own seasoning blend to sprinkle on popcorn: about three tablespoons salt-free lemon pepper, a teaspoon of sugar, a half-teaspoon of pure citric acid (also known in the Jewish grocery world as “sour salt” – a little goes a long way), and a random amount of salt to taste. Mix and sprinkle on hot popcorn. Save it in an empty spice jar with a shaker top. A lot doesn’t stick to the popcorn, so at the end, you lick your finger and mop it up from the bottom of the empty bowl. Play with the proportions.
Central Market is truly something special. When it first opened in San Antonio in the H-E-B on Broadway, locals called the store the “Gucci-B” because of the posh neighborhood. Back then they only carried specialty items, like caviar and truffle oil and duck breasts. But people wanted to be able to do their regular shopping there, too. Even rich people need toilet paper and yellow ballpark mustard. So now they carry regular grocery items, but still heavy into the exotica. That’s where you’ll find a bazillion kinds of olive (and other) oils.
Carry on.
I just put a bit in a bowl with the butter and nuke it till the butter melts. Adds a nice brightness to the 'corn.
Graza is single origin Spanish EVOO. Very mellow.
Thanks for the info. I’ll look into this further.