Comparison to Other Common Oils Oil Type Smoke Point Primary Fat Profile Flavor Profile Wesson (Vegetable) 400°F (260°C) High Polyunsaturated Neutral Canola 400°F (260°C) Balanced Monounsaturated Neutral Olive (Extra Virgin) 375°F (190°C) High Monounsaturated Fruity/G peppery Coconut 350°F (177°C) High Saturated Distinctive Coconut The Science of Refinement. Sautéing vegetables and proteins at medium-high heat.
High Smoke Point Cooking with Wesson Oil
This refined vegetable oil, primarily made from corn, is a product of the Richardson International brand and stands as one of the most affordable cooking options available. Understanding the Basics and History The name "Wesson" is tied to David Wesson, a chemist who pioneered the development of cottonseed oil in the early 20th century.
It is composed entirely of calories derived from fat, specifically polyunsaturated and monounsaturated fats. Maintaining a consistent heat ensures food cooks evenly and develops desirable textures without imparting a burnt or bitter taste.
High Smoke Point Cooking with Wesson Oil
Today, the brand is synonymous with reliability and accessibility in the culinary world. Health experts generally recommend balancing omega-6 intake with omega-3s to support inflammation regulation in the body.
More About Wesson oil
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More perspective on Wesson oil can make the topic easier to follow by connecting earlier points with a few simple takeaways.
