The Take
Crisco earns a 93 Slop Score. It is refined soybean oil sludge sold in a tub as a wholesome upgrade from animal fats.
The product delivers pure industrial calories with no nutritional upside. Its legacy of hydrogenation and seed oil dominance makes every use a step backward from real food.
Marketers once pushed it as the clean, modern choice for every kitchen. That pitch still lingers in recipes and bakeries despite the reformulations.
The Verdict
Crisco exists to make industrial baking and frying cheap and shelf-stable. It signals convenience over nutrition and keeps ultra-processed food culture running.
Skip Crisco. Buy grass-fed butter or beef tallow — one ingredient, actual nourishment. Slop Score 93.
Common Questions
What is in Crisco?
Soybean oil, fully hydrogenated palm oil, palm oil, mono and diglycerides plus TBHQ and citric acid. No whole foods.
Does Crisco have seed oils?
Yes. Soybean oil leads the ingredient list and remains the core problem.
Is Crisco ultra-processed?
Yes. Multiple refined oils and additives turn it into pure industrial fat delivery.