Lard vs. Crisco: Which Solid Fat is Better for Your Baking and Frying?

January 5, 2026 •

4 min read

While lard was the primary shortening for centuries, Crisco emerged in 1911 and quickly dethroned it with clever marketing. The question of which solid fat is better, lard or Crisco, for your cooking and baking needs often comes down to desired flavor, texture, and ingredients.

Quick Summary

A comparison of lard and Crisco, detailing their differences in origin, flavor, and culinary applications. Both solid fats are examined for their best uses in baking and frying, providing insight into which is superior for achieving flaky crusts, tender cookies, or crispy fried foods. The nutritional aspects and ingredient variations are also addressed.

Key Points

Origin Matters: Lard is a natural animal product (rendered pork fat), while Crisco is a highly processed vegetable shortening made from hydrogenated plant oils.
Texture is a Key Differentiator: Lard's large fat crystals create exceptionally flaky baked goods, perfect for pie crusts, while Crisco's finer crystals result in a softer, more tender crumb.
Flavor Profile Dictates Use: Lard can add a rich, savory flavor to dishes (unless using neutral leaf lard), whereas Crisco is flavorless and ideal for neutral-tasting items like white frosting.
Frying Favors Both: Both lard and Crisco have high smoke points, making them excellent choices for frying, though the resulting flavor will differ.
Dietary Needs Are Critical: Crisco is the only option for vegan and vegetarian diets, while lard is an animal-based product.
Health Concerns Have Shifted: While Crisco once contained harmful trans fats, modern versions are trans-fat-free. Lard, particularly pasture-raised, contains beneficial monounsaturated fats and vitamin D.

The Core Difference: Ingredients and Processing

At its heart, the primary distinction between lard and Crisco is their origin. Lard is an animal-based product, derived from rendered pork fat. Its quality, flavor, and nutritional profile can vary based on the pig's diet and the rendering process. Leaf lard, from around the kidneys, is prized by bakers for its neutral flavor, while other types can carry a richer, savory undertone.

Crisco, a specific brand of vegetable shortening, is a plant-based product. It's created by taking liquid vegetable oils, like soybean and palm oil, and solidifying them through a process called hydrogenation. Early versions contained trans fats, but modern formulations have eliminated them. Because of its plant origin, Crisco is suitable for vegetarian and vegan cooking, unlike lard.

Lard vs. Crisco: A Detailed Comparison


Feature	Lard	Crisco (Vegetable Shortening)
Origin	Rendered pork fat	Hydrogenated vegetable oils (soybean, palm)
Flavor Profile	Ranges from savory (regular) to neutral (leaf lard)	Neutral and flavorless
Best For Baking	Flaky pastries, pie crusts, and tamales	Tender cookies, soft cakes, and white frostings
Best For Frying	Crispy fried chicken, doughnuts, and potatoes	Foods where a neutral flavor is desired
Health Considerations	Contains monounsaturated fats and vitamin D; trans-fat-free	Modern versions are trans-fat-free but are highly processed
Smoke Point	High, making it great for frying	High, suitable for high-heat cooking
Texture	Large fat crystals create exceptionally flaky results	Fine fat crystals lead to tender, softer baked goods
Dietary Use	Not vegetarian or vegan-friendly	Vegetarian and vegan-friendly

The Culinary Applications of Lard

Lard's resurgence in popularity is a testament to its unique culinary properties. Its larger fat crystals don't combine with flour as smoothly as butter, creating distinct pockets of fat and steam during baking. This results in the impossibly tender and flaky texture that many bakers chase. Leaf lard, in particular, offers this flakiness without any 'porky' flavor, making it perfect for delicate pastries and pies.

Beyond baking, lard's high smoke point and pure fat composition make it a top-tier choice for frying. It produces crispy, golden-brown fried foods, from fried chicken to doughnuts, and can also add a rich flavor to sautéed vegetables. Many chefs also use it to roast potatoes or other root vegetables for a deliciously crisp exterior and fluffy interior.

Key uses for lard:

Flaky pie crusts: Lard's fat crystal structure is unmatched for creating flaky layers.
Biscuits and scones: A combination of lard and butter can produce a rich flavor with a wonderfully light texture.
Frying: Its high smoke point is ideal for deep-frying and sautéing without burning.
Mexican cuisine: Essential for making tender, flavorful tamale masa.
Roasting: Provides a superb crispiness to roasted meats and vegetables.

The Culinary Applications of Crisco

Crisco, and vegetable shortening in general, is prized for its neutral flavor, versatility, and ability to produce specific textures in baked goods. Unlike lard, its fine fat crystals lead to a more tender, cake-like crumb, making it ideal for certain recipes. Because it is flavorless, it is the preferred fat for achieving pure white buttercream frostings and for baked goods with delicate flavors.

In frying, Crisco's high smoke point and stability are also advantageous. It holds up well under high heat and won't impart any unwanted flavors to your fried foods. Its neutral profile and consistent results have made it a kitchen staple for many home cooks for decades.

Key uses for Crisco:

Tender cookies: Creates a soft, uniform crumb in cookies that butter often can't achieve.
White buttercream icing: Its pure white color and neutral taste are perfect for pristine icing.
Greasing pans: An excellent, flavorless choice for preventing cakes and other goods from sticking.
Vegan baking: A crucial ingredient for vegan recipes that require a solid fat substitute.
Fried chicken: Can achieve a crispy crust without adding a savory, animal-fat taste.

Choosing the Right Fat for the Job

Ultimately, the choice of whether lard or Crisco is better depends on the desired outcome for your dish. For the flakiest, most authentic-tasting pie crusts and traditional recipes, high-quality lard is the superior choice. Its unique fat crystal structure and potential for a richer flavor profile are unparalleled. If you're frying and want a deep, savory flavor, lard will also be the winner.

However, if your goal is a neutral flavor, a tender cookie, or a perfectly white frosting, Crisco is the clear victor. It is also the necessary option for any vegan or vegetarian recipe. The modern versions, free from trans fats, offer a shelf-stable and reliable fat that has stood the test of time.

Conclusion: The Final Verdict

There is no single "better" option between lard and Crisco; instead, the choice is situational and based on the recipe and personal preference. Lard offers unmatched flakiness and flavor for traditional recipes and deep-frying. Crisco provides neutral flavor and a tender crumb for specific baked goods, and is the only vegetarian-friendly option of the two. Understanding their fundamental differences and applications allows you to choose the perfect fat to achieve your culinary vision. For more in-depth information on cooking fats, consider exploring expert culinary resources like MasterClass to refine your skills and knowledge.

Frequently Asked Questions

Yes, for most baking and frying recipes, you can substitute lard for Crisco in a 1:1 ratio. However, be mindful of the potential savory flavor that some lard types may impart, especially in sweet dishes.

Many bakers agree that lard is superior for creating a truly flaky pie crust. Its larger fat crystals leave distinct pockets that create a layered texture, which is difficult to replicate with Crisco.

This depends on the processing and type. High-quality leaf lard from pasture-raised pigs can contain beneficial monounsaturated fats and vitamins, while modern, trans-fat-free Crisco is a highly processed product. Both have a high-fat content and should be used in moderation.

No, modern Crisco formulations have been updated to eliminate trans fats. However, earlier versions did contain partially hydrogenated oils with trans fats.

Both have a high smoke point suitable for deep-frying. Lard is favored by many for the richer, crispier results and savory flavor it imparts, especially for items like fried chicken or doughnuts.

Crisco's pure white color and neutral flavor make it the ideal choice for creating perfectly white buttercream frostings, as it won't add the yellow tint or creamy taste that butter does.

No, lard is derived from animal fat and is not suitable for vegetarian or vegan diets. Crisco, being a vegetable shortening, is the appropriate choice for plant-based diets.

Leaf lard is the highest grade of lard, coming from the soft, visceral fat around the pig's kidneys. It has a very mild, neutral flavor and is highly prized for baking delicate pastries.