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Crisco

Went to their website to find out but it didn't inform whether to keep Crisco in the fridge like butter or in the cupboard like oil..
Please advise which, as I just bought my first Crisco.
Thanks

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    1. re: mcsheridan

      thank you for the info, it wasn't on their web site or container

      1. re: sylvan

        It's on their site at the link mcsheridan provided, just in case you want verification from the manufacturer.

    2. If planning to use it on fairly regulat basis, shelf should be fine. Don't think it'll ever go "bad" (aka moldy) on shelf but WILL get a funky/stale taste nce open and INFREQUENTLY used.

      2 Replies
        1. re: sylvan

          I only use Crisco for pie crusts and for the pastry in my chicken & pastry dish. I have a huge open can that's been sitting in my pantry for at least 6 months (I use it maybe 1-2 times per month, maybe not depending). I always buy the largest can and it has never gone rancid or had an off taste and I've often had the same can for well over a year. But I have had lard go rancid.

      1. Shelf stable. It's a fat, which can eventually become rancid... maybe after a year?
        But for making flaky pastry, I keep my crisco in the fridge. Actually, I freeze for about an hour, and then grate for pastry.

        1 Reply
        1. re: KarenDW

          I had a can that went rancid, but it was more like 5 or 10 years...I lost it in the back of the closet and only discovered it when I was packing to move. But a year or two, I've never had a problem.

        2. No refrigeration necessary.

          1. To all those OTHER than the OP -- when stored in a "cool dark place," and with a round of wax paper pressed on the top --would those 2 variables eliminate any 5-year spoilage potential?

            The only Crisco I ever had "go bad" was kept in the cabinet nearest the oven-- I suspect the temps fluctuated too much-- but that container was still well over 3yrs old.

            2 Replies
            1. re: Kris in Beijing

              sounds fine to me... my feeling/opinion (i.e., not scientific fact) is that when there is a discernable odor, you'll know not proceed with the recipe. Unless you (like my mama) have an impaired sense of smell.

              1. re: KarenDW

                The time mine went bad, it turned a light brown color.