or 1 quart cottonseed oil

Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant (Gossypium hirsutum and related species), a perennial shrub native to tropical and subtropical regions. The oil comprises approximately 50-60% of the cottonseed by weight and is obtained through mechanical pressing and solvent extraction processes. Cottonseed oil is characterized by a light, clear appearance with a mild, slightly nutty flavor and a high smoke point of approximately 420°F (216°C). The oil's fatty acid composition includes roughly 54% linoleic acid, 18% oleic acid, 13% palmitic acid, and 3% linolenic acid, making it a polyunsaturated fat with moderate stability.

Historically, cottonseed oil emerged as a significant commercial oil product in the late 19th century, following the industrial development of cotton ginning. Prior to mechanized extraction, cottonseed was primarily a waste byproduct of textile production; its conversion into refined oil represented a major agricultural and economic shift in the American South and subsequently in global food production.

Cottonseed oil serves as a versatile cooking medium in both domestic and commercial food preparation. Its high smoke point and neutral flavor make it suitable for deep-frying, stir-frying, sautéing, and baking applications. The oil is widely employed in commercial food manufacturing, particularly in the production of margarine, shortening, salad dressings, and processed foods. In home cooking, it functions effectively as a general-purpose cooking oil, though its use has diminished in some regions due to consumer preference for oils perceived as more healthful or traditional (such as olive oil or canola oil). Cottonseed oil is particularly valued in industrial frying operations where its stability and neutral flavor are advantageous.