Yes, you can safely mix peanut oil and vegetable oil for both cooking and frying, as long as neither oil has reached its smoke point or gone rancid.

Both are neutral-tasting, high-heat oils, and when blended, they perform very well for deep-frying, pan-searing, or even everyday sautéing.

However, the results depend on the proportions you mix, the type of vegetable oil you’re using, and the cooking temperature.

How the Blend Actually Works

Peanut oil’s smoke point is around 450°F (232°C), one of the highest among cooking oils. Vegetable oil (usually a soybean or canola blend) has a smoke point between 400°F and 450°F, depending on refinement.

When you mix them, the resulting blend maintains a similar high smoke point, ideal for deep-frying without breaking down or smoking too fast.

The result is a stable, crisping oil that works beautifully for foods like fried chicken, French fries, or tempura, anything that needs even browning without heavy flavor.

How to Mix Them Properly

You can blend peanut oil and vegetable oil in any proportion, but for the best results:

Best Dishes for the Peanut–Vegetable Blend

Because this combo has a neutral-to-mild flavor and high smoke point, it works great for:

• Fried Chicken or Shrimp: The peanut component adds a subtle crisp and golden hue.
• French Fries & Sweet Potato Fries: Maintains crispness for longer without greasy residue.
• Stir-Fry or Wok Cooking: Withstands high heat without smoking.
• Deep-Fried Snacks: Perfect for samosas, fritters, doughnuts, or tempura.

For light sautéing or salad dressings, though, the peanut flavor may be too strong; stick to pure vegetable or olive oil for that.

Safety Note: Peanut Allergies

Mixing the two oils doesn’t “dilute” peanut allergens.

Even if it’s only 10% peanut oil, the mixture is unsafe for anyone with a peanut allergy. The proteins that cause reactions remain intact.

If you’re cooking for a group or restaurant service, always label mixed oils clearly.

When You Shouldn’t Mix Them

While safe, there are moments when mixing isn’t useful:

• Old oil: Never combine fresh peanut oil with used vegetable oil. Degraded oil will reduce the smoke point and create bitter flavors.
• Low-heat recipes: For baking or salad drizzling, there’s no advantage; the high smoke point isn’t needed.
• Distinct flavor goals: If you want the nutty flavor to shine (like for Asian-style fried noodles), use peanut oil alone.

Practical Ratios for Common Uses

Environmental and Storage Considerations

Both peanut and vegetable oils oxidize over time, especially if exposed to light or air. Once mixed, use the blend within 6–8 months.

For long-term storage, keep it in a dark, airtight bottle away from heat. Pantry temperatures around 20–22°C are ideal.

Avoid reusing oil more than two or three times, as polymerization leads to sticky residue and potential carcinogenic compounds.

Final Verdict

Yes, you can absolutely mix peanut oil and vegetable oil for frying, roasting, or searing. It’s safe, practical, and often yields better texture and flavor than using either oil alone.

Just keep proportions sensible (around 50/50), avoid overheating, and never use it for people with peanut allergies.

Done right, this simple blend gives you the crispiness of peanut oil with the neutral balance and affordability of vegetable oil, the best of both worlds for any home cook or restaurant fryer.