Anyone use any / much Crisco Shortening anymore? I was going thru some of my mother's old recipes today and noticed lots of them used Crisco Shortening. I can`t even remember the last time we bought or used any. I remember when I stated working in the grocery business back in 1975 and Crisco required a lot of shelf space and often whole displays on the end of the aisle when it ran on sale. Today there is very little shelf space for it and most young people have no idea what it is or used for. I can remember turning on a deep fryer and having to wait for the Crisco to melt and then heat up. 5-lb. bags of Imperial pure cane sugar are another item that consumers do not use or buy like they did years ago. I remember it being on sale for 99 cents for 5 lbs. and we would easily sell 1000 lbs. per day. People used to drink a lot more sweet tea than they do now days.

I use it to season my griddle

Best stuff to fry in

It’s mostly for baking. Nobody bakes anymore. Too bad.

A mixture of butter and Crisco makes the best pie crust, even better than an all butter crust.

You can put a wick in the can and use it for emergency heat:
https://www.youtube.com/watch?v=v6gegFFuZBg

So when my Grandma would come to visit when I was a kid she would make home made rolls. I'd stuff them in a bag and take them when I went fishing to munch on. I liked them so much she taught me to make them and Crisco was part of the recipe. She also made bigger buns for hamburgers and Crisco went in those. I still make rolls and buns to this day using her recipe and Crisco. Can't beat it...:)

Knowing how to cook in college impressed a lot of girls...never lacked for a date...:) and my room mates never starved and to this day their wives still laugh about how their husbands owe me for introducing them to their wives who came over cause one guy knew how to cook...:)

Lard > Crisco

Put crisco out on the ground, and not even a bear will come eat it.

True. Lard is the best.

My wife does almost all of her baking with Crisco or Crisco and Butter. Love her chocolate chip cookies.

I think Mom used it in her pie crust... Maybe that's why no one can bake like my Mom... Dan

Lard and Crisco . . . . Staples up here in the Northwoods. . . . .

Lard and Tallow. Brothers in frying excellence.

And healthier than most people think.


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I do, it's good for pie crusts, fried chicken (50 / 50 veggie oil), and best of all it's darned good in biscuits.

Used to use it for everything baked or pan-fried (don't do deep fry). Have gotten into habit of olive oil for frying. Still use it for baking, give the bread pans a good greasy rub-down before dropping the dough in.