Crisco has been a trusty partner in kitchens for decades. Because it has been so loved, it became a replacement term and household name for vegetable shortening. Pressed from the fruit of the oil palm tree, palm oil, an accessible semi-solid oil, is prized for its accessibility, low cost, and versatility. Between these two popular oils, home cooks and bakers often wonder which to pick for their creations.
If you’re interested in exploring the qualities of these oils and how they can transform your dishes and bakes, let’s get into the facts!
Comparing Crisco vs palm oil
| Crisco | Palm oil | |
| Solid or Liquid? | Solid | Semi-solid |
| Smoke Point (Fahrenheit) | 360 degrees | 450 degrees |
| Primary Fat | Polyunsaturated | Saturated |
| Taste | Buttery | Mild carrot |
| Good for Cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat, high heat |
| Common allergens | Soy, palm, tree nut | Oil palm fruit |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Yes |
| Vegan? | Yes | Yes |
Differences between Crisco and palm oil
Crisco is a solid made from partially hydrogenated vegetable oils, while palm oil is a semi-solid pressed from the oil palm fruit. Palm oil has the benefit of being gluten-free, keto-friendly, paleo-friendly, and vegan, while Crisco is all of those things too, apart from being paleo-friendly.
Another huge difference is their smoke points. Crisco has a medium smoke point at 360 degrees, making it suitable for raw, low-heat, and medium-heat cooking techniques. Although it doesn’t necessarily have the smoke point for high-heat cooking, Crisco is popular for frying as well to get crispy results. With a 450-degree smoke point, palm oil is much more suitable for high-heat cooking, like frying and sautéing, without the oil breaking down.
Baking and cooking with Crisco vs palm oil
Many home bakers turn to Crisco for tender biscuits, flaky pie crusts, and other baked goods that need a reliable fat source. Its creamy texture and solid consistency make it easy to shape and mold pastry doughs especially. But palm oil is no stranger to baking either, as it has a great ability to stabilize and cream ingredients together. Keep in mind that palm oil has a reddish-orange color that can affect the color of your baked goods. If you’re worried about this, opt for white palm oil.
As we venture into savory cooking, palm oil has this luscious creaminess and neutral flavor that brings out the vibrant flavors of fresh vegetables, tender meats, and complexly delicious curries. Especially for dishes that require slow cooking or simmering, it helps the flavors blend together. Because it’s so stable at higher temperatures, you can comfortably use it for grilling and frying.
Can Crisco and palm oil be substituted for each other?
Thanks to Crisco and palm oil’s similar consistencies, they can be excellent replacements for each other depending on the recipe. If a recipe requires a similar fat source, Crisco is a great sub for palm oil. But if you’re cooking over high heat, Crisco might not hold up as well. Similarly, Crisco won’t be suitable for recipes that respond best to a neutral oil like palm oil.
If you’re looking for a substitute for Crisco, any type of shortening or lard would be the best fit. For something that will withstand higher temperatures, ghee is a great option. Turning our attention to palm oil, ghee is the best all-around substitute as it is closest in flavor. For a healthier option, coconut oil is the best sub for both Crisco and palm oil.
Nutrition: Crisco vs palm oil
The good news about Crisco and palm oil is that a tablespoon of either doesn’t contain any cholesterol or trans fats – two things that have been linked to negative health outcomes.
Looking closer, palm oil is quite calorie-dense, at 126 calories per tablespoon. It is also primarily made up of saturated fat (6.7g per tablespoon), but at the same time, it is relatively high in monounsaturated fats – which can lower your bad cholesterol.
Crisco is primarily made up of polyunsaturated fats (8g) and is lower in saturated fats (2g), making it a slightly healthier choice. Where palm oil shines is its natural antioxidants, including vitamin E and beta-carotene.
Cooking oils and fats are still high in total fat and calories, so regardless of which you choose, use them sparingly.
| Per tablespoon (15mL) | Crisco | Palm oil |
| Calories | 120 | 126 |
| Polyunsaturated | 8 g | 1.2 g |
| Monounsaturated | 3 g | 5.0 g |
| Saturated | 2 g | 6.7 g |
| Trans | 0 g | 0 g |
| Total Fat | 14 g | 13.6 g |
| Cholesterol | 0 mg | 0 |
The primary fat source is bolded.
How to store Crisco and palm oil
Crisco should be stored in a cool, dry place in a tightly closed container. If you don’t use it often, pop it in the fridge or freezer. For Crisco and other shortenings, their shelf life is typically 8 months when sealed and 3 months after opening for best quality. Other sources cite a shelf life of 2 years when unopened and 6 months after opening – so be sure to check the expiration date on your specific product! Because vegetable shortening has added preservatives, it’s likely fine to err on the longer side.
With palm oil, always remember that refined palm oil lasts longer, with a shelf life of 2 years. Unrefined palm oil will last about one year. Like Crisco, it should be stored in a cool, dry place away from direct sunlight. Any type of palm oil that has been opened can last up to 6 months. In the fridge, palm oil will likely last longer, unopened and opened.
Crisco vs palm oil: Which is better?
From our study on both of these popular oils, it’s clear that they’re both better for different things. Crisco is an amazing choice for elevating the textures and flavors of baked treats, while palm oil is a favorite for high-heat cooking and deep frying. So whether you’re deep frying some potatoes or whipping up a batch of cookies, you’ll have a good idea of which one to pick.
FAQ
Palm oil and Crisco are not the same thing. Crisco is a brand of vegetable shortening made from partially hydrogenated vegetable oils, while palm oil is an oil that comes from the fruit of the oil palm tree. They both have different textures, flavor profiles, and ideal uses in cooking and baking.
While palm oil is the natural oil extracted from oil palm tree fruit, palm oil shortening is a processed product made from palm oil – similar to a vegetable shortening like Crisco.
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