Most people don’t know this. Crisco was introduced in 1911. Before that, most cooking fats came from animals. Lard. Butter. Beef tallow. They spoiled faster. Varied in quality. And were harder to mass produce consistently. Then Procter & Gamble introduced something different. A shortening made from cottonseed oil. Using a new industrial process called hydrogenation. Liquid oil became solid. Shelf stable. Uniform. Easy to package and ship. Crisco was heavily marketed to American households. Cookb

Miranda Lambert Live: Crisco Heat Performance