From sizzling stir-fries to flaky pastries, the battle between peanut oil and lard is on!
Below, I’ll compare all of the nitty-gritty details between these two fantastic cooking oils/fats to answer the question: which is truly better?

Comparing peanut oil vs lard
Peanut oil | Lard (Pork fat) | |
Solid or Liquid? | Liquid | Solid |
Smoke Point (Fahrenheit) | 440-450 degrees | 375 degrees |
Primary Fat | Monounsaturated | Monounsaturated |
Taste | Nutty | Mildly porky to neutral |
Good for Cooking… | Raw, low, moderate, and high heat | Raw, low heat, moderate heat |
Allergens | Peanut | Pork, meat allergy |
Gluten-free? | Yes | Yes |
Keto? | Yes | Yes |
Paleo? | No | Yes |
Vegan? | Yes | No |
Differences between peanut oil and lard
The most apparent distinction lies in their origin. Peanut oil is derived from pressing roasted or raw peanuts, extracting the oil from within their kernels. On the other hand, lard is a rendered form of pork fat, obtained by melting and clarifying the fatty tissue from pigs.
Peanut oil boasts a mild, nutty flavor that adds a subtle richness to dishes without overpowering other ingredients. It is known for its ability to enhance the natural flavors of foods.
In contrast, lard offers a distinct savory taste, often described as “meaty” or “porky.” It lends a delicious depth to recipes and is particularly cherished in traditional dishes.
Baking and cooking with peanut oil vs lard
When it comes to cooking with these fats, it’s important to consider their smoke points. Peanut oil boasts a high smoke point, making it ideal for high-heat cooking methods such as stir-frying, deep-frying, and sautéing. Its ability to withstand high temperatures without breaking down or smoking excessively makes it a reliable choice for crispy and golden results.
Peanut oil is prized for its light and smooth consistency, which helps create crispy textures when used for frying. It is a popular choice for Asian stir-fries, deep-fried foods, and salad dressings.
Lard also has a high smoke point. It’s not as high as peanut oil, but it’s higher than butter, making it suitable for frying and roasting. In my experience, lard’s rich and creamy texture can enhance the tenderness and moistness of baked goods, such as pie crusts, biscuits, and pastries. It is also great for making dishes like tamales and refried beans.
When it comes to baking, I recommend using a specific type of lard called “leaf lard.” Leaf lard is the highest quality lard, obtained from the visceral fat deposit surrounding the kidneys of pigs. It has a neutral flavor and a smooth, creamy texture, making it ideal for baking.
Can peanut oil and lard be substituted for each other?
Peanut oil and lard can be substituted for each other in certain instances, depending on the specific recipe and desired outcome. However, it’s important to consider their different flavors and smoke points…
Peanut oil’s nutty flavor and higher smoke point make it suitable for stir-frying and deep-frying, while lard’s savory taste and lower smoke point lend themselves well to baking and lower-heat cooking.
Adapting your recipe to accommodate the flavor and properties of the chosen substitute is crucial!
Nutrition: Peanut oil vs lard
Peanut oil is a good source of monounsaturated fats, which are considered heart-healthy. It also contains vitamin E, an antioxidant that helps protect cells from damage.
Lard, being an animal fat, contains a higher amount of saturated fats. While these fats should be consumed in moderation, lard can still be part of a balanced diet.
As with any cooking oil or fat, it’s important to practice portion control and consider your overall dietary needs.
Per tablespoon (15mL) | Peanut oil | Lard (Pork fat) |
Calories | 119 | 115 |
Polyunsaturated | 4.3 g | 1.4 g |
Monounsaturated | 6.2 g | 5.8 g |
Saturated | 2.3 g | 5 g |
Trans | 0 g | 0 g |
Total Fat | 13.5 g | 12.8 g |
Cholesterol | 0 | 12 mg |
The primary fat source is bolded.
How to store peanut oil and lard
Proper storage is crucial for maintaining the quality and shelf life of both peanut oil and lard.
Peanut oil should be stored in a cool, dark place, away from direct sunlight, heat, and moisture. It’s recommended to keep it in a tightly sealed container to prevent oxidation.
When it comes to lard, refrigeration is key. This helps preserve its freshness and prevents rancidity. Consider storing lard in airtight containers to prevent odors from permeating.
Both peanut oil and lard have a decent shelf life, but it’s always a good idea to check the label for specific storage instructions.
Peanut oil vs lard: Which is better
In conclusion, choosing between peanut oil and lard ultimately depends on personal preferences, dietary needs, and the specific dish at hand.
Peanut oil’s nutty flavor and high smoke point make it a versatile and reliable option for various cooking methods. On the other hand, lard’s rich taste and flaky pastry magic add a unique touch to both savory and sweet creations.
In the end, I prefer peanut oil for its heart-healthy monounsaturated fats and use for savory dishes… but lard (leaf lard) is much better for baking!
FAQs
The choice between lard and peanut oil ultimately depends on personal preferences and dietary needs, but peanut oil generally offers a healthier profile and broader versatility in cooking applications.
The choice between frying with lard or oil depends on personal preferences and dietary considerations, as lard can add flavor and crispness while being high in saturated fat, whereas oils like canola or vegetable oils are lower in saturated fat and may be preferred for a healthier option.
Yes, peanut oil is considered a healthy fat as it is primarily composed of monounsaturated fats, which have been linked to various health benefits, including heart health.
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