I wasn't impressed with the condition it arrived in. I ordered 2. One was smashed. The outside box was fine so I have to assume it was put in the box in that condition. Also a box of oatmeal was smashed. Which didn't make sense when the shipping box was absolutely perfect.

EDIT, 4/23/15: RERATED up to four stars, as this 'butter' type (which has the smell but not the taste of butter) is better on the skin than regular Crisco (which is better than any expensive cream you can buy, and better even than cocoa butter), and it's also better in making soups than oil or butter. Soups from scratch always need a fat base to blend the flavors properly. This butter Crisco does that job better than olive oil for bean, tomato, beef, chicken, and vegetable soups. (I make soups from scratch, and those are the ones I tested with this butter Crisco.)

If you suffer from severe constipation, it helps there too. So I rerated to four stars. I don't like the smell, but I use it now for lips, skin, soup, regularity. Original review follows below, but I deleted the sentence which had claimed I'd not buy again. For now, I use it every day.

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Maybe you should listen to the other reviewers, not me -- they report that when used in baked goods, the flavor is superior. I don't know about that, but I do know about the taste right from the can, and it's ZILCH. Not butter not nuthin. So, I tried melting it. Again, ZILCH. Here, regular Crisco (which I also have) tastes better. This taste difference with regular Crisco being far better, shows up the most when using the latter to make popcorn. I make it the old fashioned way, in a Dutch oven, chicken cooker or caldera. First pour in just enough popcorn kernels to cover the bottom as one layer. Then, top with oil (or, in this case, melted regular Crisco). Then 'cover' with your favorite seasoning (I like Rajun Cajun) until it completely covers the kernels (seems like too much). Cover with the lid, turn on medium high and wait for it to pop out. (A caldera is aluminum, and will 'sweat' the oil, but so far I've not seen it prove dangerous.)

Pour out the popped corn, and put the residue in a tiny freezer-safe cup (like the Rubbermaid twistops). Use the residue of salt/oil as a 'blackening' to sprinkle on fish (esp. Swai) and then nuke the fish.

Now, if you do the same but instead with this alleged 'butter' flavor Crisco, you'll notice that the popped corn is less tasty.

Good product Walmart has it cheaper in the original formula . My loves using this product when baking or cooking it works great

I've tried many of these butter flavor oils, having both celiac and allergies. They've all tasted nasty. Finally, one that I can even put on pancakes and not gag. In fact it actually tastes good.

The butter flavor Crisco was actually something I first saw referred to (Not by brand, but as 'butter flavored shortening) in an Alton Brown show on making biscuits. I'd always used butter but the shortening works so much better for me. My main hesitation was that I thought it was a transfat, but they got rid of that, so it now has 0 transfats.

Well my biscuits came out tender and they held together well and tasted great, so I've continued to use this in my biscuits, my dumplings, my pie crusts and also to grease pans with. (When I don't use the spray kind.)

I went ahead and got this big container here on Amazon order because it was cheaper by a few dimes than in my local grocery store to do so. It's shelf stable, but I keep mine in the cold part of my fridge so it is ready to use when I want it.