Cottonseed oil is a cooking oil extracted from the seeds of cotton plant of various species, mainly Gossypium hirsutum and Gossypium herbaceum. Cotton grown for oil extraction is one of the big four genetically modified crops grown around the world, next to soy, corn, and rapeseed (canola), mostly Monsanto products.
Once processed, cottonseed oil has a mild taste and appears generally clear with a light golden color, the amount of color depending on the amount of refining. Cottonseed oil has a relatively high smoke point as a frying medium. Like other long-chain fatty acid oils, cottonseed oil has a smoke point of about 450°F (232°C). Cottonseed oil is high in tocopherols which also contribute to its stability giving products that contain it a long shelf life, hence manufacturers' proclivity to use it in packaged goods.