Instead, smother the flames with a metal lid or baking sheet and turn off the heat source immediately to prevent a flare-up. Stovetop cooking requires vigilance, as the temperature can easily spike past the 400°F mark, especially if the oil is reused or the burner is set too high.
Using a Cooking Thermometer to Monitor Heat and Safety
Temperature Range and Variability While exact numbers can vary slightly depending on the specific formulation and whether the product is pure shortening or a spray, refined vegetable shortenings like Crisco generally have a smoke point between 360°F and 400°F. Performance in Baking Applications In the controlled environment of an oven, the smoke point of Crisco is rarely a concern, which is why it remains a staple in classic American baking.
This specific temperature, where fats begin to break down and produce smoke, dictates how the product performs in everything from delicate cakes to high-heat searing. Reaching this point is problematic because it signals the breakdown of the fat, leading to the production of acrolein, a compound responsible for the harsh acrid smell and bitter taste.
Using a Cooking Thermometer to Monitor Heat and Safety
The stability of the fat ensures that the structure of the baked good remains intact, resulting in a consistent rise and a fine crumb. Managing Heat and Safety To safely utilize Crisco in high-heat scenarios, constant temperature management is key.
More About Smoke point of crisco
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