In article >, Becca >
wrote:

> Omelet wrote:
>
> > It makes sense...
> >
> > I do like peanut oil for routine deep frying but I can see where corn
> > oil might be better for pastries. Seems like it would have a sweeter
> > flavor.
> >
> > What is the smoke point compared to peanut? Would it smoke up the house
> > in a deep fryer?
> >
> > That is a real consideration for indoor cooking.
>
> Smoke Point
>
> http://en.wikipedia.org/wiki/Smoke_point
>
> Becca

;-)
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Peace, Om

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