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Cottonseed oil can be used in all kinds of applications: salad dressings, stirfrying, deep frying and baking. Cottonseed oil enhances, rather than masks, the fresh, natural flavors of foods. It's also an excellent flavor carrier -- combined with fresh herbs or dried spices, flavored cottonseed oil comes into its own as a light sauce to serve over vegetables, fish, poultry or meats.


"I don't care for oily dressings that coat the mouth and leave a greasy feeling. Cottonseed oil has a light, clear quality that allows the flavor characteristics of spices, herbs and vinegars to predominate on the palate."

Corporate Executive Chef Jeff Frederick
Regal Hotels International
Cincinnati, OH

  Recipe for
Pacific Rim Grouper


Advantgs.gif - 0.9 K Unlike some other oils, cottonseed oil does not contaminate the kitchen with objectionable flavors and fishy or greasy odors. The difference is especially noticeable to chefs who switch to cottonseed after using other cooking oils.

Cottonseed oil is ideal for high heat cooking applications because of its high smoke point -- in pan frying fish, meat or vegetables, sealing in juices, wok-frying Oriental dishes and deep-fat frying. It has a high level of natural antioxidants, including vitamin E, that contributes to its excellent stability. Its flavor does not deteriorate or "revert" to the extent some oils do when heated to high temperatures for deep-fat frying. Toward the end of its useful fry life, cottonseed oil won't produce the kind of objectionable flavors that risk ruining chefs' reputations.

For light and delicate baking and longer shelf life of baked goods, cottonseed oil excels. As an ingredient in shortenings it enhances creaming of doughs, batters and icings.

"Our biggest concern is always flavor. Sometimes even the best olive oil has a tendency to overpower a dish. Cottonseed oil has a cleaner neutral taste that allows other flavors to emerge."

Executive Chefs Michael Smith & Debbie Gold
The American Restaurant
Kansas City, MO

Recipe for
Vegetable Napoleon



Nutritn.gif - 0.5 K Cottonseed oil is cholesterol are all oils extracted from plants. Linoleic is the major polyunsaturated fatty acid found in cottonseed as well as corn, soy, safflower and sunflower oils. It cannot be produced by the human body, but is an essential nutrient in membrane building. With three times more unsaturated than saturated fatty acids, cottonseed oil is considered by health proffessionals to be a healthful vegetable oil acceptable for modern diets and it is a source of vitamin E.

Refined and deoderized, cottonseed oil is one of the purest food products available. Few foods can be as highly purified and refined, and still maintain their nutritional quality.


"I really appreciate cottonseed as a cooking oil. Whether frying or quick sautéing, I've noticed very little flavor alteration, grease absorption or texture deterioration. I also particularly like how it helps mellow the oils in a balsamic vinaigrette."

Vice President of Food & Beverage Michael Watz
Lincoln Restaurant Group
Dallas, TX

  Recipe for
Pretzel-Crusted Chicken With Mustard Ale Sauce


© 2002 National Cottonseed Products Association. All rights reserved.