Crisco vs Grapeseed Oil: Which Is Better?

Crisco (vegetable shortening) has been a household name for generations, providing that link to comfort food and timeless classics, while grapeseed oil is an underrated oil that is known for its high smoke point and neutral flavor profile. But if you’re wondering what to use to fry chicken or bake muffins, you might want to read on because we’re here to see which is better for your culinary adventure!

Comparing Crisco vs grapeseed oil

	Crisco	Grapeseed oil
Solid or liquid?	Solid	Liquid
Smoke point (Fahrenheit)	360 degrees	420 degrees
Primary fat	Polyunsaturated	Polyunsaturated
Taste	Buttery	Neutral
Good for cooking…	Raw, low heat, medium heat	Raw, low heat, medium heat, high heat
Common allergens	Soy, palm, tree nut	Grapes, grape seeds
Gluten-free?	Yes	Yes
Keto?	Yes	Yes
Paleo?	No	No
Vegan?	Yes	Yes

Differences between Crisco and grapeseed oil

You’ll notice their main difference right away – Crisco is a solid at room temperature, while grapeseed oil stays in liquid form. Their textures will truly change how your cooking and baking turn out! Both Crisco and grapeseed oil are favorites for frying, but grapeseed oil has a much higher smoke point, which makes it suitable for higher temperatures if you’re looking to deep fry.

Although they come with allergens you’ll have to be aware of, both oils are gluten-free, keto-friendly, and vegan-friendly.

Baking and cooking with Crisco vs grapeseed oil

Something important to note is that Crisco is just a popular brand of vegetable shortening, which means it can be used interchangeably with shortening. It’s a solid white, neutral flavored fat that is particularly famous for being extremely versatile in baking, making tender biscuits, cookies that don’t spread, flaky pie crusts, and pastries. Thanks to it being able to stay solid at room temperature, it can create those amazing flaky layers. But it’s not just baking it’s good for – it’s also a star when it comes to making Southern comfort classics like fried chicken, quiche, gumbo, and green bean and potato soup. 

Meanwhile, grapeseed oil is a silky oil, which means it will be much thinner in consistency. It also has a very neutral taste and won’t have that buttery texture that Crisco does. With its high smoke point, it’s a great catch-all oil for anything from making dressings to grilling meats and sautéing vegetables. It’s best used if you want to bring out the flavors of your ingredients without changing the flavors. When baking, grapeseed oil is a great emulsifier, which helps to create a moist and tender texture and make clean-tasting goods.

Can Crisco and grapeseed oil be substituted for each other?

Crisco and grapeseed oil can be substituted for each other in a few applications. However, because of their differences in texture, grapeseed oil won’t work well in recipes that need the buttery and dense texture that Crisco has, for example. Vice versa, Crisco won’t work well as a sub for grapeseed oil if you need an oil with a thin, silky texture.

If you’re looking for a better substitute for grapeseed oil, cottonseed oil will provide a similar neutral flavor and smoke point. To substitute Crisco, any type of shortening or lard will provide that solid, buttery texture, while ghee would work best in high-heat scenarios.

Nutrition: Crisco vs grapeseed oil

Crisco and grapeseed oil might actually be more similar than you think in their base nutrition. They have the same calorie content and fat makeup – with polyunsaturated fats being their main fat (one of the healthy fats!), monounsaturated fats as their second-highest fat, and saturated fat as their lowest. They also don’t come with any trans fats or cholesterol. While Crisco isn’t a significant source of any vitamins or minerals, grapeseed oil boasts a variety of different antioxidants and compounds that help improve heart health and protect the body against damage.

As a rule of thumb, use all cooking oils and fats in moderation.

Per tablespoon (15mL)	Crisco	Grapeseed oil
Calories	120	120
Polyunsaturated	8 g	9.5 g
Monounsaturated	3 g	2.2 g
Saturated	2 g	1.3 g
Trans	0 g	0 g
Total fat	14 g	13.6 g
Cholesterol	0 mg	0 mg

The primary fat source is bolded.

How to store Crisco and grapeseed oil

Crisco and grapeseed should best be stored in different ways – Crisco on the pantry shelf and grapeseed oil in the fridge. While chemically extracted grapeseed oil is okay in a cool, dark place in the pantry, the cold-pressed variety should be stored in the fridge, as it is very sensitive to light and heat. In a similar fashion, Crisco can also be stored in the fridge, but it will result in a firmer consistency.

Crisco sticks have a shelf life of 6 months, and unopened cans can be stored for up to 2 years, regardless of where they’re stored. Once a can is opened, it can last for 6 months in the pantry and up to a year in the fridge or freezer.

Crisco vs grapeseed oil: Which is better?

Grapeseed oil stands out as a neutral, healthy option for all sorts of cooking – whether you’re frying, sautéing, or drizzling it over something, while Crisco will always be known for its special qualities in baking, especially if you’re after perfect, flaky pastries or pie crusts. Both of these trusty kitchen oils are handy tools to have in your kitchen, each providing you with something the other one can’t. So, when it comes down to making your decision, choose an oil based on its strengths!

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