Your first thought when reading the title might be, “Isn’t Crisco a type of shortening?” Crisco is a name synonymous with vegetable shortening and is known for its place in traditional American baking. While you can use other types of vegetable shortening if the branded version isn’t available, you’ll want to be careful with other types of shortening. General shortening can refer to other types made from animal fat or vegetable oils. If you’re still curious about the differences in nutrition and how they fare in baking and cooking, read on!
Comparing Crisco vs shortening
| Crisco | Shortening | |
| Solid or liquid? | Solid | Solid |
| Smoke point (Fahrenheit) | 360 degrees | 360 degrees |
| Primary fat | Polyunsaturated | Monounsaturated |
| Taste | Buttery | Buttery |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat |
| Common allergens | Soy, palm, tree nut | Depends on ingredients |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Palm shortening only |
| Vegan? | Yes | No |
Differences between Crisco and shortening
The main difference between Crisco and regular shortening is what they’re made of. Crisco is perfect if you’re looking for consistency, as they’re made from a specific blend of hydrogenated vegetable oils. Shortening is a general category of fats, where some could be plant-based, and some could contain different types of fats. Animal-based shortenings have a more distinct savory flavor, while plant-based shortenings like Crisco have a neutral taste. They also might have slightly different consistencies depending on their fat source – more buttery or more fatty, for example.
While Crisco and shortening accommodates gluten-free and keto diets, only palm shortening is paleo, and only Crisco is vegan-friendly.
Baking and cooking with Crisco vs shortening
Crisco and other types of vegetable shortening are very popular choices for baking tender biscuits, flaky and crumbly pie crusts, and cookies that don’t spread. Because it’s a solid fat at room temperature, it’s especially great for achieving a creamy, consistent frosting because it’s so stable and holds its shape better.
But shortening isn’t just good for baking – it’s also great for cooking. It can be used to thicken up Gumbo, create that delicious crispy golden brown layer on your fried chicken, and provide a velvety, buttery coating on vegetables.
For animal-based shortenings, keep in mind that they’ll come with a unique, savory flavor. That means they’ll be good for frying things like chicken or Southern-style hush puppies, as the flavor can be a key element in these recipes. They can often be suitable for savory pies or biscuits for that savory richness.
Can Crisco and shortening be substituted for each other?
Crisco and shortening are very similar, especially if you’re substituting Crisco for other types of vegetable shortening. Just be careful if you’re subbing in an animal-based shortening, as it can impart a savory flavor and a richer, meaty undertone.
If you’re looking for a substitute for Crisco or a substitute for shortening with a higher smoke point, ghee has a higher smoke point and a buttery quality that would work wonders. For something that might work in raw applications, you’ll want to use avocado oil.
Nutrition: Crisco vs shortening
Crisco and shortening are both highest in good fats – polyunsaturated or monounsaturated – which can lead to good health outcomes if consumed in moderation. They can both work to lower bad cholesterol in the body and lower your risk of heart disease. Crisco doesn’t have any cholesterol, and it also has a lower saturated fat content (one of the more unfavorable fats), while traditional shortening has 7.2mg of cholesterol per tablespoon and a slightly higher saturated fat content. Keep in mind that in some countries, shortening is very high in saturated fat and trans fats.
As all cooking oils and fats are high in calories and fat, use them sparingly.
| Per tablespoon (15mL) | Crisco | Shortening |
| Calories | 120 | 115 |
| Polyunsaturated | 8 g | 2.5 g |
| Monounsaturated | 3 g | 5.2 g |
| Saturated | 2 g | 4.6 g |
| Trans | 0 g | 0 g |
| Total fat | 14 g | 12.8 g |
| Cholesterol | 0 mg | 7.2 mg |
The primary fat source is bolded.
How to store Crisco and shortening
All types of shortening, including Crisco, should be stored in a cool, dry spot away from heat and light sources. If you live in a hot climate, you might want to store them in the fridge. Just be sure to let it soften before use! Open Crisco and shortening sticks have a shelf life of 6 months, and unopened sticks can be stored for up to 2 years. Open cans of shortening and Crisco can last for about a year and unopened ones about two years.
Crisco vs shortening: Which is better?
Crisco is an excellent option when you want a vegetable-based, neutral-flavored shortening. These qualities make it versatile and ideal for everything from cookies to gumbo. On the other hand, traditional shortenings are best for bringing in a meaty, savory flavor. Both of these solid fats have the advantage of being shelf-stable and creating certain textural outcomes, like delicate flakiness for pastries and thick creaminess for frosting!
FAQ
Crisco and shortening are typically used interchangeably, but shortening is a generic term used for any solid fat used in baking, while Crisco is a branded type of vegetable shortening. Regular shortening can be made of various ingredients, including vegetable oils and animal fats, which might not make it suitable for all diets.
Crisco, as a vegetable shortening, is lower in saturated fats compared to butter. However, Crisco contains trans fats, which should be limited in a person’s diet. Meanwhile, butter is a dairy product that, while high in saturated fats, doesn’t contain trans fats. Moderation is key when it comes to using both fats and unless you specifically require their textural qualities or flavor profile, there are other healthier alternatives, like olive oil or avocado oil.
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