Am I missing something here? I use peanut oil for my oriental cooking in a wok. I only started deep frying in one of those turkey fryer's 2 years ago, but I use corn oil, as it is better than veg. oil as far as cholesterol goes. Also peanut oil adds flavor to the food if that's what your looking for. I can reuse the oil 4-6 times then replace it since it is cheaper than peanut oil. What treeclimber said is correct about making a batch of french fries in the oil to purify it. Also after you use the oil once or twice it browns your tater's more easily than if it were new. Sure would like to know what I'm missing by not using peanut oil. Maybe you guys are cooking at higher temps than me. I'm usually at 350 for small birds and 325 for larger ones. Thank you.