That iconic blue can of Crisco is associated with flaky pie crusts, delicious cookies, and tender fried chicken – a famed brand of all-purpose vegetable shortening that’s a staple in American households. And today, we’re comparing it to aromatic sesame oil, a rich, nutty oil that reminds many of Asian cuisine. So, how can you put these two staples to work in your kitchen? Let’s find out.
Comparing Crisco vs sesame oil
| Crisco | Sesame oil | |
| Solid or liquid? | Solid | Liquid |
| Smoke point (Fahrenheit) | 360 degrees | 350 – 450 degrees |
| Primary fat | Polyunsaturated | Polyunsaturated |
| Taste | Buttery | Nutty |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat |
| Common allergens | Soy, palm, tree nut | Sesame seeds |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Mostly yes |
| Vegan? | Yes | Yes |
Differences between Crisco and sesame oil
The most distinct differences between Crisco and sesame oil are their texture and flavor. Crisco, in its solid form (it melts with heat!), is a versatile fat that is most popular for baking and frying, while sesame oil is a liquid oil that boasts a nutty, robust flavor that is ideal for seasoning and sautéing. Crisco is essentially vegetable shortening made from 100% hydrogenated vegetable oils with a neutral flavor, and sesame oil is pressed from sesame seeds and is typically darker in color.
Both are quite friendly in the diet accommodation department, being vegan, gluten-free, and keto-friendly. Those with sesame seed allergies should avoid sesame oil, and those with soy, palm, or tree nut allergies should steer clear of Crisco.
Baking and cooking with Crisco vs sesame oil
Crisco is a staple in baking. While I mentioned that it’s great in traditional baking, it’s also a favorite in Southern cuisine – think buttery biscuits, Southern fried chicken, fried okra, peach cobbler, and many more. It’s also the secret to a creamy frosting and cookies that don’t spread, as it holds its shape better than butter with its high melting point. Since Crisco is also neutral-flavored, it suits recipes where you don’t want the flavor of the fat to come through.
Sesame oil brings a unique, nutty, smoky sesame flair – and a little goes a long way. Its robust flavor makes it the star of dishes like sesame and peanut noodles, ginger-glazed salmon, noodle bowls, and stir-fries. Since it has a moderate smoke point like Crisco, you’ll want to reserve it for situations where you’re not cranking up the heat. It’s also suitable for raw applications like making dipping sauces and salad dressings.
There are also different variations of sesame oil, including unrefined sesame oil that tastes like tahini, refined sesame oil that has a higher smoke point and more neutral flavor, and toasted or dark sesame oil, which has a more robust flavor. And while sesame oil isn’t usually associated with baking, light sesame oil can add that nutty and sweet aroma to cookies, cakes, and even bread – especially Japanese and Chinese desserts.
Can Crisco and sesame oil be substituted for each other?
Crisco and sesame oil are very different in terms of flavor and texture, which makes it super challenging to substitute them for one another in most recipes. Crisco is a solid vegetable shortening and will lack that distinct nutty flavor of sesame oil. It’s best used if you’re seeking a neutral, buttery taste and texture. Sesame oil will infuse a certain nutty depth to various dishes and is a liquid oil, hence why it’ll be unsuitable as a direct sub for Crisco.
The best substitute for Crisco is other types of shortening or lard, which will provide the exact same texture and quality needed for similar recipes. Meanwhile, the best all-around substitute for sesame oil would be peanut oil, while perilla oil will give you the most similar, distinct flavor (fun fact: perilla oil is commonly used in Korean cuisine!).
Nutrition: Crisco vs sesame oil
Since Crisco is made of vegetable oils, it isn’t dominated by saturated fat like other fats in the kitchen. Its primary fat is polyunsaturated fats, which are considered a good fat that can lower bad cholesterol in the body. However, you’ll have to watch its high-calorie content, as just one tablespoon contains 120 calories. Unfortunately, Crisco isn’t a significant source of vitamins and minerals and is used more for its benefits in cooking and baking than its health benefits.
Sesame oil is slightly lower in calories (100 vs 120) and fat (11.3 vs 14) in comparison and has more potential health benefits than Crisco. Its primary fat is monounsaturated fats (5.5g), which are said to be even more healthy than polyunsaturated fats. It also comes with other vitamins and minerals such as zinc, magnesium, and vitamin E, as well as high levels of potent antioxidants called sesamol and sesamin!
As all cooking oils and fats are high in calories and fat, use them in moderation.
| Per tablespoon (15mL) | Crisco | Sesame oil |
| Calories | 120 | 100 |
| Polyunsaturated | 8 g | 3.4 g |
| Monounsaturated | 3 g | 5.5 g |
| Saturated | 2 g | 2.1 g |
| Trans | 0 g | 0 g |
| Total fat | 14 g | 11.3 g |
| Cholesterol | 0 mg | 0 mg |
The primary fat source is bolded.
How to store Crisco and sesame oil
The best way to store Crisco is in a cool, dry location in a sealed container. If you’re using sticks, make sure they’re well-wrapped. Unopened cans of Crisco can be stored for up to two years (Crisco sticks only 6 months), regardless of whether they’re stored in the freezer, fridge, or pantry. Once opened, it will last for 6 months in the pantry and up to a year in the fridge or freezer.
The best way to store sesame oil is also in a cool and dark spot, but since it’s prone to going rancid, it’s best used within six to nine months at room temperature and within a year if stored in the fridge.
Crisco vs sesame oil: Which is better?
As we’ve discovered all these differences between the two, Crisco and sesame oil are better for different things. If you’re baking and looking for delicious flaky pie crusts or other traditional goods, Crisco should be your top pick. But if you’re exploring deep, robust flavors of toasted sesame in your cooking, sesame oil is your go-to. I love using both in my kitchen. Thanks to Crisco’s solid form and neutral flavor, I find it ideal for baking non-spread cookies and getting a nice golden coat on fried chicken. Sesame oil stays front-and-center in my pantry, though, as I use it as a flavor enhancer in many dishes, like yummy noodle soups! My recommendation? Experiment with both and see how they can transform your baking and cooking practices!
FAQ
The Crisco brand produces a few types of oil, including pure canola oil, pure corn oil, and pure vegetable oil, as well as a frying oil blend that mixes soybean and peanut oils and Crisco Blends, a blend of canola, sunflower, and soybean oils. The best way to substitute for these oils if you can’t find them on grocery store shelves is to simply use other brands of the same sort of oil or create a mix of your own.
Making a choice between shortening oil depends on what you’re making and the specific results you want. Shortening is a suitable choice for baking recipes that need solid fat, like pie crusts and biscuits. It can create a tender texture and has a useful, neutral flavor. On the other hand, if you’re looking to fry, sauté, or need a high-heat cooking oil, canola oil, avocado oil, and vegetable oils are smart choices given their high smoke point and versatile texture.
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