I admit I have a package and a can of Crisco.

Yes

I have the stick kind and the can kind.

Still use on a regular basis. Just bought a new can at Wal-Mart today.

I still use it. I always will as long as they make it. Love Crisco! I’m going to go fry some chicken now.

YEP what my Ma did

I STILL DO... -IT'S BETTER THAN SPENDING - $15.00 FOR A GREASE CAN - THAT DOES THE SAME THING... - NOW THAT'S CALLED - MULTI-PURPOSE (GETTING YOUR MONIES WORTH... - LOL) - THINGS COST LOTS MORE - BC - OF THE PANDEMIC... - PLEASE START REUSING THINGS B4 YOU THROWN THEM AWAY... - I CUT OLD CLOTHES - MOSTLY FLANNEL - AND - T-SHIRTS - FOR CLEANING RAGS...

If you burn wood for campfires or at home, you can recycle the bacon grease by saturating the wood with some of it. If you don't like the idea, you can just grease up one log for a sort of pilot light to keep the fire going. You can do it on a warm day outdoors and you don't have to touch the grease. Indoors, I suppose a warm oven would do, with lots of newspaper on the floor and maybe a paintbrush to keep things neater.

My momma did,,Lol

@ I use bacon fat in the kitchen, too. Maybe I wouldn't have a surplus if I used it for more applications or cooked less bacon. I should have qualified my remark by calling it a use for _excess_ bacon grease. I always have a surplus.

Damn, damn, double damn, triple damn, hell yeah!!!

Pig Fat is the best for cooking with veggies! Why? Something about pig fat that helps in the digestion of veggies and the ability for the body to absorb all the nutrients. I learned this from Dr. Eric Berg's YT channel and so so so much more about food and our body's! Love 4Truth!

I also use bacon fat. I have several tubs saved in my chest freezer from bacon I've cooked over the past few years. I mix a small amount of it with clarified butter to make "bacon-butter" for popcorn.

lol

Amen!!

Starting at age 14, George Burns always smoked. That's why he lived to be 100. Side note: go vegan :)

CAP

Its not just how you eat that matters but how much you indulge yourself in it. Over consuming one variety of food / fruits just because its been proven to be "healthy" doesn't always mean one should consume it all the time. As a wise herbal master once said "All food are poison. Therefore all consumption must be in moderate." Exercise is important too. 😊

"there is end of the month, and then there is end of month without cooking oil. I do not want to live in the second one."

Oil changed .... people died/ sick .. hospital profit.. only real oil cleans up easier. Fake oils doesn't clean up. Bet yall didn't know what. Real oil meaning animal fat...

I'm sure they would have done the same with Crisco or the bastardized lard in the stores...

WOW! For real?

@@Yell5651these usually aren’t real. Birds will also eat hostess cupcakes as well as cake. I’ve never even seen a cake made with any of these fats in solid form

yeah this lady, don't know ware she got her info but she's dead wrong.

We can hardly keep it on the shelf! Especially during this pandemic panicked shopping!

Crisco is not the same as originally made. Read history on it.

lol- Crisco is hydrogenated vegetable oil NOT a food. If it's not food, better to not eat it.

No one uses that stuff around here LoL

We Think Alike. I Was Going To State This Same Thing. I Will Just Agree With Your Statement. 💯👍👍😎🌞🇺🇸

That was it's original purpose, but with the advent of electricity, all that cottonseed oil had to be used somewhere. So, they conned us into eating it!!

Switched to flax oil for seasoning cast iron (higher smoke point and it's a _drying oil,_ meaning it hardens) But yeah, I used to use Crisco and it worked great too. Wouldn't hesitate to use it again given the circumstances.

Great info!

Crisco still makes fried chicken better than anything else! Stupid food wackos.

Wow... you just brought back a memory. Mom did that before we went sled riding to protect our cheeks from wind burn. She also saved bread bags to put over our feet before we put our boots on to keep our feet dry. Thanks for that fond reminder!

We did bread bags too. Not the lard, but I think petroleum jelly. Works.

mine di the same

@@kathleenambrose877 that bread bag idea is genius. I’ll definitely be trying that out this winter.

Yup🙋🏾‍♀️

@Joyce Woodruff yes, your absolutely correct. I have fried chicken once a month. my fried chicken can kick Colonel Sanders to the curb. I'm nearly 70 & was taught by my grandmother on cooking.

@L. A. McDonough Avocado is my 'Go To' oil.

@VOREVOX'S MOM my mother's secret to frying chicken was to add 3 tablespoons of bacon grease to the Crisco. Also reduce your heat when you turn your chicken because it is already hot all the way through then.

@L. A. McDonough Not the same. I'd rather not have it.

Soooo 👍 GOOD.

Yessss!

GOOD OL' DAYS IS RIGHT - I STILL USE IT - AND - LARD - (AND - THE BUTTER FLAVORED CRISCO FOR BAKING...) -WITH A CAST IRON SET OF COOKWARE - FROM DUTCH OVEN - TO - FRYING PANS - THEY CAN GO FROM THE TOP OF THE STOVE TO THE BOTTOM - (GO FROM THE GAS BURNERS TO THE OVEN - AND/OR - BROILER ALL IN ONE PAN - OR - FROM THE BBQ GRILL - TO THE HOLE THAT YOU'VE DUG IN YOUR BACKYARD... ETC - IF YOU KNOW HOW TO COOK THIS WAY - PLEASE PASS IT ON TO YOUR CHILDREN...) BROWN PAPER BAG FULL OF FLOUR... - TOO - LMBO

So did my mom.

Butter is healthier and tastes better! Crisco is a fake oil and your mommy was poisoning you.

@@green15838 MAYBE SOO - BUT - WE'RE STILL HERE... - BUTTER - IS GOOD FOR - BAKING - BREAD - BROWNING - BASTING - FRYING EGGS IN A PAN - (FROM FRIED/SUNNY SIDE UP - OVER EASY - TO SCRAMBLED) - TO PUT ON TOASTED BREAD - MASHED POTATOES - RICE ETC... - THEN YOUR CHOLESTEROL IS TOO HIGH - HAVE FUN EAT WHATEVER YOU WANT - WHEN YOU WANT - AND - AS MUCH AS YOU WANT - EAT 4 U... - HAVE FUN - OR - WE'LL B TOO STRESSED OUT WORRYING ABOUT IT - E - A - T - !!! - BON APETITE - LOL

absolutely correct 100%.

Scanned the comments to find this. It was NEVER intended to be food. From the beginning they warned of the exact reasons not to use it as such. It's not so much "bad" until you heat it up to cooking temps. Something happens to it chemically that I'm in no way qualified to explain but from what I understand it does bad things to you including the much vaunted "insulin resistance". And if you heat it repeatedly (like for frying oil) those "bad" properties keep building up in it with each heating. I gave up on vegetable oil and margarine years ago because I just didn't like the taste of the food I used it on. Almost out of anger, I went back to "evil" butter and olive oil (which I found out later is NOT a seed oil) fully expecting to be a big fat porker in a couple months. I dropped 5lbs in a month, 8 in a year, changing absolutely nothing else while actually enjoying the taste of my food and having a little more energy. Yes, my HDLs went up slightly but my blood pressure went down, as you would expect with weight loss. I'm not saying this is a "magic bullet" but for me it was the right choice.

How do you make them

@@JustMe-ig5pn There are a ton of prepper videos out there - just search it

@@JustMe-ig5pn all you have to do it's get some long candle wicks and stick it down with a butter knife or chopstick work too

@@denisecarter3068 What???

Thanks. Great idea.

@@freespirit3891 no need to. The wick burns only in the center. The plastic can't melt. We burn it as a,candle at camping.

@Consciously Aware Just cut a piece of twine, as a,wick, then stick a chop stick, or a butter knife in the center of the can of crisco, then stick the wick, twine in the deep hole. Mold the top of the crisco to Seal the hole. Done. That's a candle that will last for a very long time

Don't blame the lard for what the bread did to ya? 😉

Lard/tallow whatever we call it is way less harmful than processed vegetable oil that is full of chemicals and preservatives. I always cook with beef tallow, especially when making homemade fries. Fried in tallow they taste beautiful😋

@@matty6848 and i think that was the way McDonald's did their fries. 20 some years ago. They were delicious. I bet yours are too

100% true👍🏻

My husband's family has many who lived to late 90's and over 100. They used lard too and he recalls his grandmother using lard. I asked how much would she use for example for browning onions & cooking chicken or just frying up eggs for 3 to 5 people? He says about the same as a couple of pats of butter/maybe 2 to 3 tablespoons so a reasonable amount!

Facts

Correlation≠Causation

Facts going back to Crisco thank you

I remember some club in high school used to make new members eat lard sandwiches until they puked for an initiation rite.

What do you want for nothing? A RRRRRubber buscuit?

With salt and pepper (bacon grease made better sandwiches)

@Gazza Boo us too. From New England so we dipped fried dough in pure maple syrup once in a while for a treat

I have never heard of such a thing.

🤣🤣🤣😂😂🤣🤣

Me too, how could I forget. It's not the Crisco, it's the trans fat they used to put in it.

she was classy

That was a _hard_ joke to _swallow_ , my friend. At least I didn't have to use my _noodle_ to figure it out, but you didn't hit the _nail_ on the _head_ with that one. May I suggest less _nut_ ty humor, next time?

@@calanon534 🤣 its too early for my brain to function; so I bow to your superior wit!

@@ghost-ez2zn Glad I could brighten your day with my well _packaged_ humor.

Indeed

😆

And also for greasing loaf pans when baking bread.

@Big Wheel According to my late mother and grandmother, lard is the only shortening to use for pie crusts.

That is so right! My mother's pie crusts were so light and had layers of flakiness.

@@AtlantaTerry Nothing wrong with lard. Just use it in moderation! Same with butter.

Yes, a mixture of lard and butter is much better, at least in pie crusts. Biscuits with all butter and buttermilk for the lift.

Me too!

Eating those collard greens helps.

tag1462 ... r u sure?

Have you actually had an angiogram to confirm this?

@@deusexaethera Nope... the very fact that I'm still here confirms this.

Thank you for pointing that out.

Also Ancel Keyes lied about saturated fat.

Cottonseed and canola are two of the worst. That should be enough.

Unsalted, grass-fed butter is the best animal fat there is, but you can add rendered tallow (cow fat) to that list, too.

A little bit of butter here and there is the best of all.

True, and science is starting to come full circle on that argument. In fact, a lot of vegetable fats are extremely bad for you. And heart disease is much more complicated than we realized in the 1950s. There are many factors other than what kind of fats you eat, and saturated animals fats are actually not significant contributors.

Duck fat is even better than butter

Please site your sources, otherwise, just unsubstantiated personal opinion.

Yep!

According to whom? Can you give us a credible link? A certain percentage of fat from whole plant food is healthy, but not an unlimited amount.

@@someguy2135 Here is a easy little science experiment that anyone can do at home: Heat a solid, and hydrogenated product in your frying pan. It goes from a solid to a liquid. That is when it is normally mixed with your food in the frying pan or, otherwise in your food. Let that cool to a body temperature of 98.6 F. and notice that it really is not mixed with your food but instead, separates and turns back into a semi-solid. So, you eat your food warm or hot but it quickly cools to body temp. And the hydrogenated material turns into a coating throughout your digestive system. How well do you think the nutrients in your food will penetrate that layer of grease? I am not a doctor, nutritionist, or any other sort of scientist. I'm just another dumb-ass asking questions......

Better to eat 25% saturated, 75% unsaturated. Which is what chicken fat and pork fat are naturally. Beef fat and sheep fat are 80% saturated. Best to cut excess fat off these and eat these with salad dressings to bring the proportion back to 25/75. Also, corn on the cob has unsaturated oil so enjoy.

Hydrogenated is basically about one step from plastics.

So right. Why are people so difficult?

Same here !

Or Choc chip cookies !

They’re just as good with lard! I’ve only recently decided to try cooking with lard, but I haven’t looked back yet.

All of the creme filling in most wrapped snacks people buy at the gas station have lard in them. Lard is also used to fry donuts.

Exactly

Nah, I'll take butter, suet, and lard.

I use it to grease my baking pans, and for True biscuits!

Butter keeps quite awhile in the refrigerator. That's why it says "keep refrigerated" on the box. Who keeps butter on the shelf?

@@dlawlis refrigeration costs money. Butter is better used in other places. With a tub of Crisco that doesn't take up room in the fridge you'll be ready to bake all the time for less. OK if you are fortunate to live in the US or other 1st world country and have a fairly decent job these things won't matter to you, but for many around the world it does. Don't be a hater.

BEWARE OF CRISCO. Canola Oil and/or cottonseed oil. Toxic to your liver. Deadly.

@@halgrisler9338 well....what i do for oils in a crust ...manteca lard?

add 1 teaspoon of Butter extract to the crust recipe

I still use butter flavored Crisco to make my homemade biscuits with plus pie crusts when I feel like making homemade kind lol

@@halgrisler9338 7

I agree! Something changed around 2000 and it never made my pie crust the same ☹️

I agree as well, I also find when I use Crisco in my cooking my legs give me a fit but when I use lard I don’t get the same pain and aching like I do with Crisco.

I won’t bake a pie without lard for the crust, eaten it all my life; butter too. I’m a senior and my doc says I have the blood pressure of a 20 yr old. It’s all those chemicals and preservatives that are bad for you, not the natural foods.

I used to do supermarket refrigeration , most my life, & also saw ARMOR LARD in containers just like butter, the PRINT WAS GREEN, Guess. They still make it ? Been retired as of 2003 cheers 🇺🇸🇺🇸🇺🇸🇺🇸

Plus it's better for you comparatively, because your body can process things that are closer to Nature than artificially enhanced and processed product.

I could tell the difference in my biscuits when Crisco removed the transfat. The older product made a noticeably better biscuit.

True. I made wedding cakes back in the 80's. Now it isn't the same. It won't get a hard crust, the lines won't stay sharp, it melts at a lower temp, and the color fades. I used half butter and half Crisco in my cakes. And it did make taller cake layers.

@@teenapittman4241 Right. I buy a special bakers shortening. Look for a shortening that still has trans fats. I only use water, shortening, powdered sugar and butter drops. It makes the icing more shelf stable.

@@cakeswithgreattaste9181 that's impossible because trans fats are illegal due to the incredible amount of damage they cause

No one told me 🤦

Well, it’s news to me, too. And as a southerner I’m pretty sure that it’s big news to most of us down here in the South, especially if you like to cook fried chicken or..... basically anything.

I was shocked to find out. It's still in my cupboard! How did THAT happen!

Just a way to get more clicks. Probably not as big as it was in the hey days but far from gone.

well, i've never eaten crisco raw

Butter makes the best crust but crisco is a close second.

@@dmac7403 That's just, like, your opinion, man.

My bad cholesterol is a little high, but since I don't use much fat, what would cause it. Sugar -- no one mentions that.

You should get a prize for the best answer to the fat question. I'm very sorry about your father.

And added sugar is in everything you buy at the store.

trans fat can cause heart disease though

Is THAT what is behind the change in Reese's chocolate from the sweet, delicious, melt in your mouth AND your hands of the 70's and early 80's to the waxy, hard, tasteless stuff they use now? That TBHQ stuff? I have noticed that the individually wrapped cups sometimes still feature that softer chocolate- I wonder if they are made somewhere or by someONE else.

I banned Pop Tarts from my house and many other things because of TBHQ, nobody I know cares or even knows what it is. Thanks for helping to spread awareness. These companies shouldnt be getting away with it. Shame on our food regulation corrupt as every other agency

@@pyroman6000 The TBHQ preserves "extend shelf life aka expiration date- therefore they can make us eat old nasty degraded chocolate because it has been treated with chemical preservative, simply exterminating all forms of life because thats what it takes to preserve food from being processed by microbes. If youre lucky you'll get a fresh one once in awhile, but youre eating something that even microbes wont touch

TBHQ in cooking fats/oils are typically added at 50ppm - 100ppm. That's extremely low. I doubt that TBHQ itself was the cause of your uncle's issues. Some people just have a low tolerance to oils in their diet. It can cause bloat etc. and the purpose of the gall bladder is to produce bile which emulsifies the oils in the gut. Huge difference on how it works on oils vs fats.

Loved that movie! Minnie was right too.

Eczema and dry skin/feet

Loved that movie. When she made the 💩pie I was dying of laughter.

@@aburichard6619it will definitely give you that

My Aunt Violet lived to 84 years old after a lifetime of cooking with lard.

Agreed me too, love it...

Molly Dye That's true...70s kid also. Nothing fried your meats better. You forgot about the crust of pies and cobblers. It made them so flaky. My mother even bought the butter flavored Crisco but she preferred the regular.

Ms Mack72 My Mom also used Crisco in her pie crusts, and they were amazing. She’d make me pie crust cookies with the leftover dough (cut out little circles, and put cinnamon and sugar on them, then baked them....miss those!!!) She also liked the butter flavor for some things, but the standard white Crisco was a staple in our house. It’s good stuff!!!

I am a. 50 baby and I love cooking with CRISCO

You mean to say it isn't hydrogenated anymore??

@@briannab5296 It's still hydrogenated. Artificial trans fats are partially-hydrogenated oils. Crisco now uses fully-hydrogenated oils, which aren't trans fats and aren't as bad for you (probably).

@@aragusea ... thanks Adam, that's good info to know. 👍

Oh my. You really need to try other methods. I have a multiuse/airfyer oven. I spray a light coat of avocadi oil on the chicken pieces, batter it in egg, superfine almind flour and porkrind panko, after adding whatever seasonings I want in the dry batter. Lemme tell you. That chicken comes out juicy, crispy and sooooooooo good, with that southern fried taste! I'm sure you can deep fry it with the almond flour and panko. I just haven't perfected deep frying yet. I would try tallow or lard if I try it. No one will ever see me use Crisco, conola oil or any other fake oils for my cooking. If I'm going to make it taste good, then it also has to be good for my body. Saturated fat...good. Trans fat...bad.

Then you're a fool

@@lovefortruth3414 Did you literally not watch the video that explained that crisco is now trans fat free??????????? smh smh smh smh smh

@@tymarls I still don't trust it

Thanks for the tip, fridge it will go for now on.

well hell

Never had good luck with pie crust and biscuits since they changed the formula. I will try your advice. Sure hope you’re right! I miss the old Driscoll! Thank you!

Caffeine is an insecticide.

It sure was,our military family members told us this!

Ewwwww. How do people eat this stuff??? Olive oil is a much healthier option

It was also used to grease airplane axles too.

Bullshit.

Bacon fat in my mashed potatoes and my green beans!

I highly recommend trying duck fat if you love bacon grease. It crisps up potatoes just as well but doesn't have that heavy salt flavor so you can season your potatoes accordingly.

Gravy for biscuits & gravey & fried green tomatos !

Do you save bacon grease, or do you just buy lard? I always save my bacon grease. It makes for the best pan fried steak and other meat.

@@willywunder9921 save the bacon grease as well as the Chicken, separate containers, store in door of frig.

Smart people and aware people did stop using it. Read comments above. You won't be around much longer to continue to use it.

That's ridiculous Hal. Moderation is key. I use it and I am very healthy!

@@barbaraanderson3532 You’re 100% correct, the key word is MODERATION.

@@halgrisler9338 People like you are worse then the Center Fore Science In The Public Interest.

Since I don't use as much as I did years ago now I just buy the sticks instead of the can.

By today's standards my grandparents all ate SUPER unhealthy but they all lived to see 90+

@@ssjwes see that's what I'm thinking, a lot of people that ate like this back then lived to be in their 90s sometimes even over a hundred years old. A lot of people don't live that long anymore.

Crisco was ORIGINALLY made for lubricating MACHINERY during the war. Those cookies you think are so great would be fabulously better if you eliminate the crisco and use only the butter with a tbsp of heavy whipping creme. The fried chicken would be better fried in lard, before all the health nuts go crazy, I'd much rather use something natural than something pumped full of chemicals and marketed as good for you. Our [mine anyway, I'm over 50]grandparents and great grandparents didn't have all the health problems of today, probably because their foods weren't pumped full of additives and preservatives like today. Toothpaste is full of poison- sodium flouride- and is MARKETED as good and healthy for oral hygiene. CALCIUM fluoride is good for your teeth NOT the sodium flouride that the government says is safe, go pick up your toothpaste tube and read the fine print..it tells you it is poison to call poison control immediately if swallowed, why would that be if its healthy,...research the chemicals in your food and products you use. Fabric softeners are just fragranced poisons to make your clothes smell good, and because everyone wants to be like everyone else TV says it's the best smell .....mmmmm....Where do you think all of the chemicals from making anything goes when there's an overabundance of it?? Margarine is a perfect example as well as crisco......They have to put it somewhere!!! Just because the tv or your dentist or doctor says its ok doesn't mean it is. How will they make a living if they tell us the truth? They all survive off poisoning us ...with a pearly white smile😁

@randsterama ha! Me too.

Absolutely true but the allowance in seafood and fish is horrible. I quit eating seafood because of so much crap allowed in it. The farming process of fish and seafood in foreign countries is atrocious. Fish kept in containers too small and feeding them human and animal waste 🤮🤮🤮🤮. Saw that on 60 minutes one time. Restaurants serving the 💩.

Everything is a chemical.

@@lindaringhausen6675 I never eat TALIPIA, certainly not from ASIA ! Cheers 🇺🇸🇺🇸🇺🇸🇺🇸

like MSG nothing wrong with it in small amounts and makes your food great, even the European union food scientist say is fine and they are way more harsh on food additives and enhancers than good ole USA.

@@jasonshirrillmusic I agree with that, but there was a guy whom owned a dive store, so we used to all. Go out tougher sometimes he wasALWAYS NEVER WANTED MSG, OR ONIONS , so next day he complained about that they lied about MSG, for him it was the SOY SAUCE, THE HEAVY SODIUM , CAUSED HIS HEADACHES 🇺🇸🇺🇸🇺🇸🇺🇸

Butter flavoring is gross. It's why I can't eat any breakfast sandwiches.

We Italians swear by Olive Oil...

Me too

I have different oils for different things

I switched 12 years ago and now the smell of vegetable oil makes me nauseous

We went to senior center and also had the lunch. I happened to notice canola oil was an ingredient in the applesauce. I shated it with the rest of the seniors, no one could figure out why it was in there. We've all made applesauce from scratch and canola oil wasn't an ingredient. We stopped eating the applesauce

All of those oils are bad, let alone the GMO aspect.

same for many RIP grandmothers/mothers

GOD BLESS YOUR GRANDMOTHER AMEM

I'll keep that in mind. I want to start saving deer hides.

Lmao 🤣😂🤣😂🤣

Me too

Muskyfan me too. .I used it to make peanut butter cookies.

@@janeknight5070 loved all the recipes that came with them too

is that who that was? that's the one from the coal miner's daughter?

Speaking of baiters...

I don't see it in stores.

i honeslty think that its to see whats going on in the world ... something ain right with this "basic" video upload

@@Thebrothaisback our grocery stores have it, and Amazon sells it. I have it for long term emergencies.

shameful they are

At a family gathering back in the 60s one family member, who worked at a bakery, was asked to make a cake. When it came time for the icing she mixed up "bakery icing" with nothing more than Crisco and confectioners sugar.

@@threynolds2 I quit buying cakes at the store when the lady behind the counter told me the icing was Crisco.

@@threynolds2 Hi! Back in 1976 I took a cake decorating class in school. That was the recipe we were given for the icing to use on the cakes as the crumb coat, the top coat, and for the piping bags. I forget how much Crisco 1 (or 2?) cups, a box of 10X powdered sugar, a teaspoon of vanilla extract or whatever flavor you wanted, and food coloring. We were told that we had to eat our mistakes. Fine for one rose, but after a few mistakes you really wanted to get it right. My mother was kinda grossed out by Crisco frosting; she thought only the piping was going to be Crisco. Even as a tiny child I never did like cake icing. I thought of it as a necessary evil to keep the cake from drying out; I used to scrape it off. After the class, I realized why I didn't like frosting. Take care, stay safe.☺️☮️🖖😷

A lot of commercial bakeries use it to make so-called "buttercream" frosting because it makes a pure white frosting without the ivory tint of real butter. Nobody ever said real buttercream was exactly health food but I'll still take the real thing over fake.

From 1912 until 1997 the filling in Oreos was made from lard.

Fasting is a salutary spiritual practice. However, the mere absence of animal fat does not necessarily indicate it is suitable for fasting.

robert justus especially fried potatoes 🥔

Leaf lard is just as healthy as olive oil

My great-grandmother was a smoker. She lived to be over 100. That doesn't mean cigarettes are good for you, and that's why anecdotal evidence is NOT what we should use when making health decisions. Edit: also, you're complaining about "processed" foods... what do you think Crisco is? It is unnaturally solidified fat that comes in a big can, lol. It's super processed.

@@Ericaaaaaaaaaa eating processed foods is significantly more unhealthy than smoking

Crisco came out three years before the beginning of WWI and 6 years before the United States entered the war.

@@kenyattaclay7666 Crisco was introduced in 1911.

@@jong3821 Yes, I know. That's why I said three year before the start of WWI and 6 years before the US entered the war.

@@kenyattaclay7666 I absolutely apologize. I thought i read WWII. I shouldn't be cooking and on my phone.😂

Jon G no worries, it’s all good. 👍🏾

Truth here.

Agreed, palm oil is sick and taste like old wax lip candy. Just gross.

Yes! Heartburn to the max!

@@rld1278?

If the pans are aren't non-stick, get a generic can of oven cleaner. No need to scrub your pans for hours to clean them

Just Me line the pans with paper for baking .No cleanup required

Mine too, she called it her "fried meat grease".

😳why.

Butter flavour? That would be another poisonous chemical, not real butter.

What can't you make with oil or butter?