Crisco All-Vegetable Shortening, 16 Ounce

It's always good.I have used it before to make cookies instead of butter.

Love this product - much healthier than vegetable oils- suitable to cook and bake with

Yes, I use Crisco shortening for baking and cooking, BUT I most often use it to remove makeup. It doesn't burn the eyes, and all my makeup wipes off easily with towelettes or good quality Kleenex. I just follow up with a mild astringent and moisturizer. No need to use drying soap. It is fast and easy. Crisco is fantastic for that.I also give it five stars for cooking and baking, and it stays fresher longer in the can than the off-brand shortenings I've tried over the years. I always come back to Crisco.

I needed a small can of shortening to keep on hand for certain recipes, you know...the old family recipes. I can't remember my mother's house without a can of Crisco, so that was what I went for right away. The price was great for size of the can, in my opinion. It's a sturdy can of Crisco, just like what my mom always had, except much smaller. (I don't deep fry chicken every Sunday). I'm sure it will work perfectly for my use.

Why did you pick this product vs others?:Don't use it often, but it is certainly worth the price.

Good for cooking

Although butter is the standard shortening for cookies, I avoid it because it gives me hyperacidity and heartburn. Crisco has long been the non-butter shortening at my home, but as result of the trans-fatty acid restrictions, this softening is not the same as it was in the 1990’s. I tried the current Crisco to make my guilty pleasure, the high-fat, high-sugar cookie, and made perfect cookies that turned out the way they are supposed to, be it chewy, crisp, crunchy, or super moist. The bonus is that a pound of Crisco costs less than half that of butter where I live. But is it unhealthy?The ingredients in Crisco, in the order given are:(1) Soybean oil (<20% saturated)(2) Fully hydrogenated Palm Oil (100% saturated)(3) Palm Oil (~55% saturated)(4) mono and diglycerides(5) TBHQ and citric acid (antioxidants)Crisco shortening is therefore solid at room temperature because of the hydrogenation of much of its palm oil, but it still contains over 70% unsaturated fat, mainly as oleic (18:1), linoleic (18:2) and alpha-linolenic (ALA)(18:3). In contrast, butter contains only 36% unsaturated fat. The higher oleic acid content of Crisco suggests it is healthier than butter, if, as currently believed, oleic acid reduces the level of LDL cholesterol.The bottom line here is that Crisco is probably not unhealthy (i.e. it’s safe). I’ve not had any hyperacidity issues since eating cookies made with Crisco, and will update this review in December when my blood analysis of LDL and HDL is done.

Bought this for some other purpose outside of baking and cooking… perfect sized container for my use😉