Canola oil is derived from the seeds of the rapeseed plant and is known for its high content of monounsaturated fats—approximately 62%. It also contains about 31% polyunsaturated fats and 7% saturated fats. This composition makes it a heart-healthy option, as it can help lower bad cholesterol levels while increasing good cholesterol (Filtrox).

One of the key features of canola oil is its high smoke point, which is around 205°C (401°F). This makes it suitable for various cooking methods, including frying and baking. However, it's worth noting that canola oil can become unstable when reused after frying (Filtrox). Its neutral flavor makes it a versatile choice, allowing the natural flavors of your food to shine through.

While canola oil is often marketed as a healthy option, some experts caution against its consumption due to the chemical processing it undergoes. Many commercial brands are refined and may contain additives (BobIsTheOilGuy). Therefore, if you choose canola oil, it's advisable to opt for organic, expeller-pressed varieties.

Peanut oil is derived from peanuts and contains about 48% monounsaturated fats, 34% polyunsaturated fats, and 18% saturated fats. While it has a slightly lower monounsaturated fat content compared to canola oil, it still offers health benefits, particularly for heart health (Filtrox).

Peanut oil is highly prized for frying due to its high smoke point, which ranges from 230°C to 260°C (446°F to 500°F). This makes it ideal for deep frying and high-temperature cooking. Its distinct, nutty flavor enhances Asian dishes, particularly in stir-fries (BobIsTheOilGuy). Like canola oil, peanut oil can also be reused, but it is essential to strain it after use to maintain quality.

One significant drawback of peanut oil is the potential for allergic reactions. Those with peanut allergies should avoid this oil altogether, as even refined peanut oil can contain traces of allergens (Filtrox).

Canola Oil: Neutral flavor, allowing other ingredients to dominate.
Peanut Oil: Distinct nutty flavor that can enhance certain dishes, especially in Asian cuisine.

Canola Oil: Approximately 205°C (401°F).
Peanut Oil: Higher smoke point, around 230°C to 260°C (446°F to 500°F).

Canola Oil: High in monounsaturated fats but may contain additives if not organic.
Peanut Oil: Contains beneficial fats but poses allergy risks.

Peanut oil tends to be more expensive than canola oil, which is often a consideration for home cooks (Bon Appétit).

Choosing between peanut oil and canola oil for frying ultimately depends on your specific needs and preferences. If you're looking for a neutral flavor and a heart-healthy option, canola oil may be the way to go. However, if you're frying at high temperatures and want to add a unique flavor to your dishes, peanut oil is an excellent choice—provided you don't have any allergy concerns.

In summary, both oils have their merits, and understanding their characteristics can help you make the best decision for your frying endeavors. Whether you choose peanut or canola oil, ensure that you select high-quality options for the best results in your cooking.