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I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to the pan. If I use peanut oil, I have less of a problem.

Can anyone enlighten me as to why both oils react differently even though they are used for cooking food? Both of them have the same smoke point.

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Are you sure you had all the other variables unchanged? I have never heard of or observed such a difference. –  rumtscho Dec 2 '11 at 11:58
    
I assume you're doing this with refined sunflower oil? Also, you may want to try Canola (rapeseed) oil for a different healthy oil –  derobert Dec 2 '11 at 13:28
    
Please avoid making health claims in your questions in the future, especially when the information does not directly pertain to the question. –  Aaronut Dec 5 '11 at 0:07
    
Comments are not the place to debate health issues. Feel free to take it to Seasoned Advice Chat or ask/answer questions about nutrition on Physical Fitness. This is a site for culinary topics. –  Aaronut Dec 5 '11 at 17:54
    
I use the cold oil method of making french fries (from Cooks Illustrated) starting them in room temperature oil and cooking for 15 minutes before stirring them at all. I have noticed that when I do them in Canola Oil, there are a fair number stuck to the bottom of the pan when I stir them. When I do them in Peanut Oil, there are only a couple. And today I used more oil than usual and the potatoes didn't stick at all. The method is here: deep-fried.food.com/recipe/… –  user20056 Sep 6 '13 at 17:14

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up vote 2 down vote accepted

I feel the same as you Anderson. I found that too and you just made me to do some research, which I found they have different smoke points.

Unrefined sunflower oil 225°F 107°C Unrefined peanut oil 320°F 160°C

see the link: http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

Also, one of the reasons food stick to the pan is the evenness of the temperature of the pan. If you use a thicker pan or copper pan, the heat will be distributed on the pan more evenly and food will stick less. The higher smoke point of oil makes me to believe the oil helps to distribute heat more evenly.

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Same link as the OP included, and given that he said the two had the same smoke point, I'm guessing he's not using unrefined oils. Peanut and sunflower oil are both listed as 440°F/227°C, and refined varieties at 450°F/232°C. –  Jefromi Dec 4 '11 at 8:00
    
Thanks Jefromi. I jumped to the conclusion too quickly. Need an expert to answer this. –  Foodrules Dec 4 '11 at 9:40
    
I've never heard of anybody frying with unrefined oils - but certainly if one were using unrefined sunflower oil it would smoke and stick like crazy. Refined peanut oil and sunflower have approximately the same smoke point (450° F). –  Aaronut Dec 5 '11 at 0:08

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