Avocado Oil vs Shortening: Which Is Better?

Avocado oil and shortening are both known to add a buttery edge to dishes, but while they are both versatile and can be used in many applications, they have differences that make them more suitable for certain dishes. Ready to dive into the details? Read on! 

Comparing avocado oil vs shortening

	Avocado oil	Shortening
Solid or liquid?	Liquid	Solid
Smoke point (Fahrenheit)	520 degrees	360 degrees
Primary fat	Monounsaturated	Monounsaturated
Taste	Buttery	Buttery
Good for cooking…	Raw, low heat, medium heat, high heat	Raw, low heat, medium heat
Common allergens	Avocado, birch pollen, latex (!)	Depends on ingredients
Gluten-free?	Yes	Yes
Keto?	Yes	Yes
Paleo?	Yes	Palm shortening only
Vegan?	Yes	No

Differences between avocado oil and shortening

One look at avocado oil and shortening will tell you their main difference – their textures. Avocado oil is a silky liquid with a green tint, while shortening is a solid white, creamy fat. This difference alone can transform your dish in more ways than one. Another big difference is their smoke points, as avocado oil has a very high smoke point of 520 degrees (the highest out of all oils and fats!), and shortening has a more moderate smoke point of 360 degrees.

While avocado oil stands out for being gluten-free, keto-friendly, paleo-friendly, and vegan, shortening is only gluten-free and keto-friendly. Shortening can also come with several allergens depending on its ingredients, and avocado oil won’t be suitable for those with an avocado, birch pollen, or latex allergy. The proteins that cause latex allergies can also be present in avocados! 

Baking and cooking with avocado oil vs shortening 

Avocado oil is the ultimate oil for all applications in the kitchen and has the bonus of being one of the healthiest cooking oils out there! It’s fantastic for sautéing, roasting, grilling, deep frying, and raw uses in salad dressings and marinades, for example. Its mild flavor can pair well with veggies, fresh herbs, dried fruits, and delicate fish very well, but it can honestly work with whatever you choose to cook with it. While avocado oil isn’t particularly associated with baking, you can still use it to create a moist and tender crumb for classic muffins, quick breads, and cakes and produce a fudgy texture for brownies.

Unlike avocado oil, shortening is more so associated with baking, but it has some cooking applications too. Shortening is a special fat for baking flaky pies and pastries, as well as cookies that don’t spread. Its solid texture at room temperature also makes it suitable for making smooth and creamy frosting and icing. Outside of the realm of baking, shortening can thicken up soups and stews like gumbo, make vegetables glisten, and create a crispy fried layer on things like chicken.

Can avocado oil and shortening be substituted for each other?

Thanks to their shared buttery qualities and neutral flavor profiles, avocado oil can be good substitutes for each other in certain situations. In recipes that don’t rely on the solid texture of shortening, like stir-fries, you can typically sub in avocado oil for shortening. Otherwise, it likely won’t be a good substitute. Similarly, it might not be a good idea to try making a marinade or dressing with shortening instead of avocado oil!

If you’re looking for a substitute for avocado oil, macadamia oil can offer a similar buttery quality and texture. However, if you’re looking for something with a higher smoke point, refined vegetable oil would be a good pick. For shortening, Crisco or lard will mimic its texture and properties the best.

Nutrition: Avocado oil vs shortening

Avocado oil is a powerful source of good monounsaturated fats, with 9.9g per tablespoon. Meanwhile, shortening is also highest in monounsaturated fats but also has quite a lot of saturated fats in it too, which are linked to poor health outcomes if consumed in excess. While avocado oil is rich in nutrition, shortening isn’t a source of any vitamins, minerals, carbohydrates, or protein. Avocado oil is rich in oleic acid and other antioxidant-rich nutrients that can improve skin, heart, and hair health. It’s also known for its perfect omega-6 to omega-3 ratio, which is ideal for better health overall.

As all cooking oils and fats are high in calories and fats, always use them in moderation. 

Per tablespoon (15mL)	Avocado oil	Shortening
Calories	124	115
Polyunsaturated	1.9 g	2.5 g
Monounsaturated	9.9 g	5.2 g
Saturated	1.6 g	4.6 g
Trans	0 g	0 g
Total fat	14 g	12.8 g
Cholesterol	0	7.2 mg

The primary fat source is bolded.

How to store avocado oil and shortening

Avocado oil and shortening should be stored in a cool, dry place away from heat and light sources, except if you live in an extra hot or humid climate. Since avocado oil can oxidize and lose its taste, keep it in a container made of dark-colored glass and consider keeping it in the fridge. 

Once opened, shortening sticks have a shelf life of 6 months, and unopened sticks can be stored for up to 2 years. Opened cans of shortening can last for about a year, and unopened ones can last for about two years. Unrefined avocado oil has a very short shelf life of 4 – 6 months in the pantry and 6 – 9 months in the fridge, while refined versions have a slightly longer one. For more details on how long avocado oil lasts, read our article on the best way to store avocado oil!

Avocado oil vs shortening: Which is better?

Avocado oil and shortening have proven to be better for different purposes. Avocado oil is a great choice if you need a liquid consistency, mild flavor, and high smoke point for a variety of different applications. It’s also a heart-healthy option that can give a nutritional boost to whatever you’re making. Shortening, on the other hand, is prized for its solid texture and ability to make pastries flakier, biscuits more tender, and fried goods a little crispier.

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