Crisco Professional Trans Fat Free Creamy Fry Shortening General Purpose, 1 Count

Deep frying: Fry chicken, fish, french fries, onion rings, and other battered or breaded items with consistent golden browning and a stable fry temperature that holds up through batch after batch.
Pan frying and sautéing: Use in skillets and griddles for searing proteins, sautéing vegetables, or cooking breakfast items like eggs and hash browns with even heat distribution and minimal sticking.
Baking: Cut into pie crusts, biscuits, and pastry doughs for flaky, tender layers; cream with sugar for cakes and cookies that need a solid fat for structure and moisture retention.
Griddle and flat-top cooking: Spread on flat-top grills as a cooking medium for pancakes, grilled sandwiches, and diner-style fare where a neutral-flavored fat with a high smoke point is essential.

• Restaurant and foodservice operators who need a trans fat free frying shortening that holds up under commercial-volume demand
• Caterers and event cooks running high-output fry stations for large gatherings
• Bakery and pastry kitchens that rely on a stable solid fat for flaky doughs and tender crumb textures
• Institutional kitchen managers in schools, hospitals, and corporate cafeterias seeking ingredient transparency with a zero trans fat formulation
• Food truck and concession operators who need a single versatile shortening for both frying and griddle work

This shortening fits into nearly every station of a commercial kitchen. At the fry station, its stable melt profile and resistance to breakdown support back-to-back frying batches without frequent oil changes. On the griddle or flat top, a thin film provides even heat transfer and a natural release for proteins, eggs, and batter-based items. In the pastry and bake shop, it performs as a solid fat for laminating doughs, creaming into batters, and producing the flaky texture that liquid oils cannot replicate. Because it is labeled general purpose, a single inventory item can cover frying, baking, and griddle work, simplifying ordering and storage for operations that want to streamline their fat and oil stock.

Scoop the desired amount of shortening directly from the container. For deep frying, fill the fryer to the recommended oil level and heat to your target temperature; the shortening will melt from its creamy solid state into a clear liquid as it comes to fry heat. For baking, measure cold and cut into flour using a pastry blender or fork, or cream with sugar if the recipe calls for it. For griddle work, apply a thin even coat to the preheated surface. Store the container tightly closed in a cool, dry place away from direct heat and sunlight to preserve fry life and prevent off-flavors. Allow used shortening to cool completely before handling or disposing of it according to your kitchen’s grease management procedures.