There are proteins left in raw pressed peanut oil (used for lower heat cooking and as a finishing oil, somewhat similar to EVOO), but not in highly-refined peanut oil (typically used for high-heat cooking/deep frying.)
Both will eventually go rancid at room temperature , though highly refined oil has a longer shelf life (both sealed and, even moreso, after the seal is broken.)
Both will eventually go rancid at room temperature , though highly refined oil has a longer shelf life (both sealed and, even moreso, after the seal is broken.)