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Crisco

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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. Crisco is shelf-stable and can be kept in your pantry.

    http://www.crisco.com/About_Crisco/fa...

    2 Replies
    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: kseiverd

        thank you

        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.

      2. 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.

            2. If you're using Crisco for baking, it will keep unrefrigerated for a very long time (years).

              If you're using it to fry in, strain it well before putting it back in the container, keep it in a cool place, and discard it when it starts to smell/taste funny. It won't keep as long as the unused version, but the length of time will depend on storing conditions, how much you use it, and what you are frying in it.

              1. well now that you mention it I've never (that I can remember) kept it in the frig. I keep my can or cubes in the pantry

                2 Replies
                1. re: iL Divo

                  For some reason I keep the cubes, once opened, in the fridge but the can in the pantry. I guess the cubes look too much like butter!

                  1. re: coll

                    I don't buy the cubes all that often. usually just a pkg of each flavor/variety for holiday baking. got a new can/tub thingie couple months ago, butter flavor 1/2 price in Vegas market..felt like I scored

                2. I use it only for pie crust. My mother taught me to keep it in the fridge purely because it is then cold for use, thus better crusts. But this is a trick she didn't start until I was in college and she had more fridge space. As a child, I remember her always storing it in the pantry.