Crisco-Regular Shortening 16 OZ

Excellent Product, however the expiration date is on Feb 2026

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 arough green scrubby pad. Them 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.

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.

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.

Crisco has been around forever. I use to get it in a 6lb can from Costco years ago when I was doing wedding cakes. But, since I don't bake as much , the little can is enough. The price is comparible to the grocery stores.

Great item to have around for baking, so much better than spray