Peanut oil complements the flavor of the foods cooked in it. When a
high-heat recipe is to be followed, as in stir-fry or tossed cooking, peanut oil is especially useful since it can withstand a high temperature without smoking and is not likely to burn. When it does smoke, it imparts a distinctive and desirable aroma and flavor. Vegetable oils absorb little food odor and can be used over again for deep-fry cooking, whereas other fats and oil that have a low-smoke temperature impart unpleasant flavors and odors retained from previous use.

Some Chinese chefs purify peanut oil before use. This entails pouring 5 cups
of peanut oil into a pan, adding about 5 slices of ginger and 1 leek cut into
several sections, and heating the oil until both the ginger and leek turn brown. These are then removed, and the oil is considered improved and ready for use. This practice also gives the oil an excellent aroma and imparts a unique flavor to the dishes in which it is used. One should be aware though that when cold the oil may turn cloudy without any change in its properties or flavor.