Cookbook:Cottonseed Oil

Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton lint has been removed.

Characteristics
The oil must be refined to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage. Along with soybean oil, cottonseed oil is very often partially or fully hydrogenated. It is almost flavorless, with a smoke point around 420–430°F (215–221°C).

Selection and storage
Because cottonseed oil goes rancid extremely quickly in contact with air, it must be stored in an airtight container and has a short shelf life.

Use
It is commonly used in manufacturing potato chips and other snack foods, as well as margarine. It also works as a salad oil.