You open the pantry and find a can of Crisco that has been sitting there since last winter, or longer. The best-by date has passed and you are not sure whether it is still good. Does shortening go bad?
The short answer: Yes, shortening goes bad. The primary way it fails is through rancidity, a process where the fats oxidize and develop an off smell and bitter taste. According to Crisco’s official FAQ, vegetable shortening has a shelf life of 2 years unopened for both cans and sticks. Once opened, cans last about 1 year and sticks last about 6 months when stored properly in a cool, dry pantry. Rancid shortening will not make you acutely ill, but it will ruin the flavor of anything you bake with it and is not worth using. The smell and taste test are the definitive checks.
For a full overview of how baking staples compare on shelf life, visit our Complete Food Storage Guide.
Shortening: At a Glance
Unopened shortening (cans and sticks): 2 years from manufacture per Crisco’s official guidance.
Opened cans: about 1 year when stored properly in a cool, dry pantry per Crisco.
Opened sticks: about 6 months per Crisco.
Rancidity is the main failure mode, not mold or bacterial spoilage. Rancid shortening smells like old paint or nail polish remover and tastes bitter.
Refrigeration is not required but is acceptable. Crisco recommends pantry storage. Cold shortening becomes firmer and needs to come to room temperature before use.
Write the opening date on the container per Crisco’s freshness tip. This removes all guesswork.
Key Takeaways
Shortening does go bad, unlike some other pantry staples. Sugar and cornstarch last indefinitely. Shortening does not. Its fat content is the variable.
The Crisco FAQ is the primary source for shelf life guidance. Crisco recommends 2 years unopened, 1 year for opened cans, 6 months for opened sticks.
Preservatives extend Crisco’s life significantly. Crisco contains BHT (butylated hydroxytoluene) and citric acid as antioxidants that slow the rancidification process. Unpreserved shortenings and lard have shorter shelf lives.
The smell and taste tests are definitive. Fresh shortening is nearly odorless and neutral in flavor. Rancid shortening smells sharp and off and tastes bitter. Trust your senses over the date.
Heat, light, and air are the three enemies. Storing shortening near the stove, in direct sunlight, or with a loose lid accelerates rancidity significantly.
Rancid shortening will not cause acute illness in small amounts but will ruin the flavor of your baked goods and is not worth using.
How Long Does Shortening Last?
Shortening’s shelf life is controlled almost entirely by the rate of fat oxidation. Vegetable shortening is made from plant-based oils (typically soybean, palm, and cottonseed oils) that have been partially or fully hydrogenated to make them solid at room temperature. Hydrogenation increases stability compared to liquid oils, giving shortening its long shelf life, but the fats still o
