Is cold-pressed groundnut oil good for frying?
Cold-pressed groundnut oil is not the best choice for high-heat frying, as it has a relatively low smoke point compared to other cooking oils. The smoke point of cold-pressed groundnut oil is around 160-170°C (320-338°F), which is lower than the recommended temperature for deep-frying, which is typically between 175-190°C (347-374°F).
When oil is heated above its smoke point, it can break down and produce harmful compounds that can be detrimental to health. In addition, using oil with a low smoke point for high-heat cooking can cause it to burn, which can negatively affect the flavor of the food and make it less appetizing.
If you need to fry foods at high temperatures, it's better to use oils with higher smoke points, such as refined peanut oil, canola oil, or sunflower oil. These oils have been processed to remove impurities and increase their smoke point, making them more suitable for high-heat cooking methods like frying.