Kitchen

[sfnative]

Back in the day, I used a product called "Fluffo" that was yellow and lighter in weight than Crisco.  When they ceased making it, I went back to Crisco.

[sfnative]

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@chickenbutt wrote:

I just wish they sold it in smaller containers.  When I purchase one, I buy the smallest one they have (I think it's about 16oz?) and still usually end up having to throw 90% of it away.  For me, I pretty much only use it to re-season a cast iron pan (way better than using oil!).

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chickenbutt,

I purhase the 16 oz as well and haven't seen anything smaller.  However, I always keep it in the frig, pulling out the amount required ahead of time; or, if using it to grease pans, just use it cold from the container.  Have not had a container go rancid yet under refrigeration.

[resort gal]

For those of you who want a smaller container of Crisco, I buy the box with 2 sticks that

are wrapped in foil, last forever.

[Carole22]

.I did ONCE. Never again. Other one made my things greasy and heavy. I, too, now buy it at Costco or BJs. A can lasts me a LONG time. I even refrigerate it so it doesn't get stale on the shelf. When you think of it, shortening is probably one of the lower priced indpgredients in your recipe. It's penny-wise and pound-foolish. (No, I don't work for whoever owns Crisco these days. Don't think it is P&G anymore.)

[ID2]

Costco has 6# of Crisco???? Wow, I could NEVER use that much lard!!! I only use Pam spray on my pans when baking. Calories are negligible and nothing sticks. I don't ever cook with any added fat so Crisco would be a waste of money for me.

[debic]

Crisco all the way, same with the oil.

I agree the sticks would probably be great for those who don't use much.  I have a tamale recipe that calls for tthe butter crisco and that's what I buy.   I buy the largest can I can buy, but then I also buy flour in 25lb sacks as well.

[gardenman]

I've used both Crisco and the Great Value brand and while both can be good, I find the Crisco to be more consistent. I may have to stock up on it though with the upcoming ban on trans fats.

[deeva]

I use only Crisco or butter for baking. The store brand shortenings are not worth the savings.

[ROMARY]

I use Crisco for baking cookies, greasing muffin tins, fry pans, and bakeware. Which reminds me............I was using it on my face, copying a few friends (years ago) who had the best flawless complexions.  Think I'll try it again.  I ran across a small  plastic container of it in my fridge, which I used just for my face.  It looked good to me (not spoiled or rancid at all.  The 'secret' is: Use a clean spoon each time; no fingers when using on our faces.  Keeps Crisco fresh.) ....... Think I'll try using it again on my face, hands, and legs, too.  Just for fun!  .............. p.s.  The largest size I've bought was the size of a regular coffee tin/container.  (Not the smaller size).  Nothing bad ever happened to Crisco in that size.  But, I do keep it refrigerated.  I do believe 'that's the key' to keeping it fresh for an extended period of time.  ...........  Oh, wait!  Make sure the refrigerated Crisco melts in your hands first, before applying to your face, hands, legs. 

[house_cat]

Timely topic. The only time I use it is for making pie crusts, and I just happened to buy a new can this week. I contemplated buying the store brand, then decided that I'd stick with the tried and true.  I keep it in the fridge and I've never had to throw it away.