I have read with interest all of the comments on the use of Crisco for sore nipples and cooking. I use it to fry foods when they are very lean, such as venison. In my experience, I have not needed high heat to melt it, on the contrary, it starts to smoke. I don't bake with it as far as cookies and cakes are concerned but use it in pie crusts although I'd rather use Lard because it makes a better crust. As an FYI, Crisco is made from "Partially hydrogenated soybean and cottonseed oils, mono-and diglycerides" the nutrition facts are Total Fat 12 g, saturated 3g, polyunsaturated Fat 3g, Monounsaturated Fat 4g, Cholesterol 0 mg, Sodium 0 mg, Total Carbohydrate 0g, Protein 0g, Calories 110, Calories from fat 110. The preceding is from the Crisco can in my cupboard. Why would anybody use it on a nipple? Because it may be the only type of emollient a woman has on hand until she can get to the store. As I mentioned in my reply to the original Crisco question, this was a suggestion my sister received 18 years ago when her nipples were cracked. It worked and it was what I recommended to mothers until the lanolin products P...... and L..... came along. Chris Raasch Menomonee Falls, WI [log in to unmask]