Crisco All-Vegetable Shortening, 16 Ounce

1st. I have not tried this for pie crusts or baking. I have used it occasionally for frying chicken. But most times I reach for a high smoke point oil, such as extra light olive oil that is labled for grilling or frying.I mostly use this for the final step in cleaning my cast Iron skillet. Naturally, I never use soap on my cast iron skillets. I wash them out with hot water, and a rough green scrubby pad. Then, dry VERY well. Then I take a paper towel an scoop a little Crisco out. Then wipe the inside of the pan . Then wipe out any excess. My cast iron pans are 30 years old now,& are still in like new condition. After trying less expensive brands, I found that this was the easiest to use (not weird clumping up & has a nice smooth texture) The quality has always been great and long lasting when kept in the fridge. As for value for the money, I feel it is worth it, b/ c it has always proven to be dependable. IF I start making a pie crust that calls for shortning,I would start with Crisco first. This is just my own opinion of course. But After 25 yrs of married life,& 3 kids this has been the one I come back to.

Okay, first things first—I would never cook with this stuff. Seriously. If you’re thinking of slathering this on your veggies or using it in a healthy recipe, just stop right there. This isn’t “cooking oil”—it’s the equivalent of a couch potato in a can. The kind of product that’s like, "Hey, I’m here to make your cookies super greasy and your arteries question all your life choices."But here’s the plot twist: it’s a cast iron seasoning miracle. Yep, that’s right. While I wouldn’t dream of using Crisco for anything that’s meant to go in your body, I absolutely adore it for keeping my cast-iron skillets looking like the elegant cooking tools they were always meant to be. (I’m still working on convincing my cast iron that it’s more “sleek and sophisticated” than “rusty and sad.”)Crisco is perfect for seasoning. It glides onto the surface of your pan like butter—except it’s not butter. It’s like the fairy godmother of cast-iron care, turning your neglected pan into a slick, non-stick beauty with a crispy, golden sheen. Seriously, this stuff will coat your skillet like it’s preparing for a spa day. And let’s be real, who wouldn’t want a spa day for their pan?As a seasoning agent, Crisco gives your skillet that classic, deep-black patina you see on cooking shows where they dramatically wipe a rag across a gleaming pan and then toss in a steak like it’s no big deal. No one needs to know that you didn’t season it with olive oil, and that’s the beauty of it.Just remember: do not cook with this, unless you’re planning to feel like a greased-up greaseball yourself. But for seasoning cast iron? 10/10—would recommend. Just don’t eat it.

For some reason my phone would only let me 4 stars but it’s definitely 5 stars.I grew up watching my nana cook everything from fried bologna to homemade fried chicken in a caste iron skillet growing up. Always starting with a huge scoop of Crisco so I might be a little biased but I still use it. It’s comforting and all purpose.

Creamy thick white oil just like I remember as a kid a young man middle aged and Now growing old.. it's good and it's good to be able to get it

Although butter is the standard shortening for cookies, I avoid it because it gives me hyperacidity and heartburn. Crisco has long been the non-butter shortening at my home, but as result of the trans-fatty acid restrictions, this softening is not the same as it was in the 1990’s. I tried the current Crisco to make my guilty pleasure, the high-fat, high-sugar cookie, and made perfect cookies that turned out the way they are supposed to, be it chewy, crisp, crunchy, or super moist. The bonus is that a pound of Crisco costs less than half that of butter where I live. But is it unhealthy?The ingredients in Crisco, in the order given are:(1) Soybean oil (<20% saturated)(2) Fully hydrogenated Palm Oil (100% saturated)(3) Palm Oil (~55% saturated)(4) mono and diglycerides(5) TBHQ and citric acid (antioxidants)Crisco shortening is therefore solid at room temperature because of the hydrogenation of much of its palm oil, but it still contains over 70% unsaturated fat, mainly as oleic (18:1), linoleic (18:2) and alpha-linolenic (ALA)(18:3). In contrast, butter contains only 36% unsaturated fat. The higher oleic acid content of Crisco suggests it is healthier than butter, if, as currently believed, oleic acid reduces the level of LDL cholesterol.The bottom line here is that Crisco is probably not unhealthy (i.e. it’s safe). I’ve not had any hyperacidity issues since eating cookies made with Crisco, and will update this review in December when my blood analysis of LDL and HDL is done.

No need to refrigerate and makes food crispy

Lard. It’s lard. What can be said about lard? It’s necessary.

Crisco All‑Vegetable Shortening, 16 oz.If you use Crisco mainly for greasing pans or only occasionally in recipes, the smaller 16‑ounce size is the smarter choice. It’s easier to store, more practical for light use, and—most importantly—there’s far less chance of the shortening going rancid before you finish it. That’s exactly why I switched to the smaller container, and it’s worked out perfectly.

Eigentlich ist das Produkt für ein einfaches Bratfett zu teuer (geworden).

Produit agréable qui tient sur la durée.

Excellent Product, however the expiration date is on Feb 2026

So, it is Crisco and works like it should. Low stars because it costs x4 what it should cost. Possibly from folks not using it in the kitchen, but still insanely overpriced.