Crisco Regular All-Vegetable Shortening Can, 6 Pound, 6 Per Case

Crisco Regular All-Vegetable Shortening Can delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Pie and pastry crusts: Cut cold Crisco into flour to create tender, flaky crusts for fruit pies, quiches, tarts, and hand pies with consistent layering every time.
Deep frying: Heat Crisco to frying temperature for crispy fried chicken, catfish, donuts, hush puppies, and French fries with a golden, even crust and no dairy aftertaste.
Cake and cookie baking: Cream Crisco with sugar to produce light, airy cakes and soft-batch cookies with a tender crumb and even rise.
Biscuits and scones: Work Crisco into biscuit dough for tall, flaky layers that separate cleanly and hold up to gravies, jams, or sandwich fillings.
Cast iron seasoning: Apply a thin coat of Crisco to cast iron skillets and Dutch ovens, then heat to build and maintain a smooth, nonstick seasoning layer.
Griddle and pan greasing: Spread a thin film on griddles, baking sheets, and cake pans to prevent sticking without adding unwanted flavor.

Who Would Benefit

• Commercial bakeries and foodservice kitchens that need bulk shortening for daily production
• Home bakers who make pies, cakes, and fried foods regularly and want a reliable pantry staple
• Caterers preparing large-batch pastries, fried sides, or baked goods for events
• Cast iron cooks who maintain seasoning on skillets, griddles, and Dutch ovens
• Restaurants and diners serving fried chicken, fish, or donuts as menu staples

Product Highlights

• 6-pound can size, 6 cans per case (36 pounds total)
• Made from 100% vegetable oils with no animal fat or cholesterol
• Neutral flavor that does not compete with recipe ingredients
• Higher smoke point than butter, suitable for deep frying and high-heat cooking
• Solid at room temperature for easy measuring and cutting into flour
• Trusted brand with over a century of use in American kitchens
• Consistent performance across baking, frying, and cooking applications

Common Applications

Crisco shortening is most often used where butter’s water content and lower smoke point would interfere with the result. Pie crusts benefit from the pure fat content, which creates steam pockets during baking that separate into distinct flaky layers. Fried foods cook evenly in Crisco because the shortening maintains a stable temperature and does not scorch as quickly as butter. Cakes and cookies that call for shortening produce a finer, more uniform crumb and softer texture than those made with butter alone. For cast iron maintenance, a thin wipe of Crisco heated past the smoke point polymerizes into a hard, black seasoning that protects the pan and creates a natural nonstick surface.

Preparation & Use

Measure Crisco by scooping it firmly into a dry measuring cup and leveling off the top with a straight edge. For pastry dough, keep the shortening cold and work it into flour quickly using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining. When frying, fill a heavy pot or deep fryer no more than halfway with shortening and heat to the temperature your recipe specifies, typically between 350°F and 375°F. Allow used shortening to cool completely, strain through a fine mesh or cheesecloth to remove food particles, and store in a covered container for reuse. Refrigeration extends the life of opened shortening, though it can also be kept in a cool pantry for several months.