Nutrition Showdown: Is Crisco or Lard Healthier?

November 7, 2025 •

3 min read

For over a century, Crisco was marketed as a healthier, more modern alternative to traditional animal fats like lard. However, as nutritional science has evolved, the health reputations of these two solid cooking fats have dramatically shifted, leaving many to wonder: Is crisco or lard healthier? This comparison explores the key differences in their composition, processing, and overall impact on a healthy diet.

Quick Summary

A nutritional comparison of Crisco and lard breaks down their processing, fat composition, and health implications, revealing how modern reformulations have changed the debate over these traditional cooking fats.

Key Points

Lard is Minimally Processed: As rendered animal fat, lard is a natural, less processed option than Crisco, a factory-made shortening.
Modern Crisco is Trans-Fat-Free, but Still Refined: While the older Crisco contained harmful trans fats, modern formulations use full hydrogenation and are still heavily processed.
Lard Has a Superior Fat Profile: Lard is rich in monounsaturated fats, similar to olive oil, while Crisco is high in potentially inflammatory omega-6 polyunsaturated fats.
Lard Provides More Nutrients: High-quality lard, particularly from pasture-raised pigs, can contain beneficial vitamin D, a nutrient lacking in Crisco.
Flavor vs. Neutrality: Lard imparts a rich, savory flavor that enhances baking, whereas Crisco has a neutral, flavorless profile ideal for icings.
Natural Over Processed: A growing number of nutrition experts and home cooks favor natural, traditional fats like lard over highly processed alternatives.

A History of Fat Confusion: The Rise and Fall of Crisco

Before the 20th century, lard and butter were the staple fats in American kitchens. The introduction of Crisco in 1911 by Procter & Gamble marked a significant shift, with the company marketing it as a superior alternative to animal fats. Early Crisco was made using partial hydrogenation, a process later found to create harmful artificial trans fats linked to heart disease. Following regulations banning partially hydrogenated oils, Crisco was reformulated to be trans-fat-free. This newer formula uses full hydrogenation and other processes, which has led to new discussions about its health effects.

Understanding the Fats: Lard vs. Crisco

Lard: The Natural Animal Fat

Lard is a natural fat derived from rendered pork fat. Its primary components are monounsaturated and saturated fats, with a smaller amount of polyunsaturated fats. Quality lard from pasture-raised pigs can be a source of vitamin D. It has a high smoke point and contains no artificial trans fats.

Crisco: The Processed Vegetable Shortening

Modern Crisco is a heavily processed fat made from fully hydrogenated vegetable oils like soybean and palm oil. While it is now trans-fat-free, it is still a refined product high in omega-6 fatty acids, which can contribute to inflammation if consumed in excess. Crisco provides a neutral flavor and is often used for baking, particularly icings. It offers minimal nutritional value beyond its fat content.

Crisco vs. Lard: A Nutritional Comparison


Feature	Lard	Crisco (Modern)
Source	Animal fat (pork)	Vegetable oils (soybean, palm)
Processing	Minimally processed (rendered)	Heavily processed (fully hydrogenated)
Trans Fat	0% (Naturally free)	0% (Reformulated to comply with regulations, but still minimally present below labeling threshold)
Monounsaturated Fat	High (Approx. 40-50%)	Low (Approx. 30%)
Saturated Fat	Lower than butter, higher than vegetable oils	Moderate (Approx. 2.5g per tbsp)
Polyunsaturated Fat	Low (approx. 10%)	High (approx. 3.5g per tbsp)
Vitamins	Contains Vitamin D (especially pasture-raised)	No significant vitamin content
Flavor	Subtle, savory, and rich, especially in baked goods	Neutral and flavorless
Baking Result	Extra flaky pie crusts and tender pastries	Tender, crumbly texture; holds shape for decorative icing
Overall Health View	Depends on source and moderation, seen as a 'real food'	A highly processed fat, best limited in a healthy diet

The Verdict on Health

Modern nutritional understanding favors minimally processed fats over highly refined ones. Pure, minimally processed lard, especially from healthy sources, is often considered a better choice than highly processed vegetable shortenings like Crisco. Lard's minimal processing, balanced fat profile including monounsaturated fats, and potential for vitamin D content (in quality sources) are seen as advantages. Crisco's history of trans fats and current heavy processing with high omega-6 content raise concerns for some. While neither should be consumed excessively, minimally processed lard is often viewed as a more natural and nutritionally sound option for cooking and baking. Moderation is important for all dietary fats.

How to Choose the Right Fat for Your Kitchen

Consider these points when deciding between lard and Crisco:

For flaky pastries, lard (especially leaf lard) is traditionally preferred.
Crisco offers a neutral flavor, making it suitable for icings and recipes where a neutral taste is desired.
Both have high smoke points for frying, with lard adding a richer flavor to savory dishes.
Quality lard provides more nutritional benefits, such as vitamin D, compared to Crisco.
Crisco is the only option for vegetarians and vegans as lard is an animal product.

Choosing a fat is part of the broader nutritional context. The quality and frequency of fat consumption are key to long-term health. For further information on dietary fats, consider consulting resources like Healthline or a registered dietitian.

Conclusion

The debate over Crisco and lard has shifted significantly. While early marketing favored manufactured shortening, modern nutritional science recognizes pure, minimally processed lard as a healthier alternative to highly refined vegetable shortenings like Crisco. Both fats have their place in the kitchen, but a move toward natural, traditional fats aligns with current dietary recommendations.

Frequently Asked Questions

No, modern Crisco is formulated to contain zero grams of trans fats, largely due to FDA regulations. However, it is still a highly processed product created through full hydrogenation.

Lard has a lower saturated fat content than butter, but more than most vegetable oils. However, it is also high in heart-healthy monounsaturated fats, and its overall nutritional profile is less a concern for modern nutritionists than highly processed fats.

Many bakers prefer high-quality lard, specifically leaf lard, for making the flakiest and most tender pie crusts due to its large crystal structure.

High-quality, well-rendered lard has a very neutral flavor that adds a subtle richness rather than a noticeable pork taste to most baked goods.

Crisco's rise in popularity was primarily due to a strategic marketing campaign that demonized animal fats while positioning Crisco as a modern, cheaper, and healthier alternative.

Crisco, derived from vegetable oils like soybean, is high in omega-6 fatty acids. When consumed in excess, these can be pro-inflammatory, unlike some anti-inflammatory fatty acids found in sources like pasture-raised lard.

The key takeaway is that minimally processed, natural fats like lard are generally considered a healthier choice than highly refined vegetable shortenings like Crisco. Moderation is essential for both.