Perhaps you might be ready to whip up a batch of crispy fried chicken or make a delicious, flaky pie for Thanksgiving – do you go with that trusty tub of shortening or reach for peanut oil with its high smoke point? Are there differences between the two that will change the flavor and texture of your dish? Which one will give you the best crisp or tenderness? Let’s find out!
Comparing peanut oil vs shortening
| Peanut oil | Shortening | |
| Solid or liquid? | Liquid | Solid |
| Smoke point (Fahrenheit) | 440 – 450 degrees | 360 degrees |
| Primary fat | Monounsaturated | Monounsaturated |
| Taste | Nutty | Buttery |
| Good for cooking… | Raw, low heat, medium heat, high heat | Raw, low heat, medium heat |
| Common allergens | Peanut | Depends on ingredients |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Palm shortening only |
| Vegan? | Yes | No |
Differences between peanut oil and shortening
The biggest difference between peanut oil and shortening is their consistency! While peanut oil is a liquid fat, shortening is a solid at room temperature that’s made from hydrogenated vegetable oils or animal fat. Both are renowned for frying, but peanut oil has a much higher smoke point, which makes it a lot more stable at high temperatures.
Peanut oil and shortening are both gluten-free, keto-friendly, and vegan (only plant-based shortening), meaning they can accommodate a range of dietary needs.
Baking and cooking with peanut oil vs shortening
Peanut oil has a much higher smoke point, which makes it ideal for deep frying and pan frying, as it can envelop your food and give it that crispy texture. It’s particularly popular in both Asian and African cuisines for things like thickening stew and frying tempura. It even has the special quality of not absorbing the flavors of other foods cooked in the oil. For baking, peanut oil is best for infusing a mild, nutty flavor, especially in baked goods that are more on the savory side.
Shortening is often used in classic Southern cuisine and baking as it can make tender biscuits, soft and chewy biscuits and moist cakes and create a golden, crispy layer for deep-frying applications. It also has a thickening quality to it, like peanut oil, which makes it perfect for things like gumbo and chicken and dumplings. For sweet treats, its stable texture is also appropriate for making frosting, as it can hold up well in warm temperatures.
Can peanut oil and shortening be substituted for each other?
Peanut oil can be a suitable sub in some frying applications thanks to its high smoke point, but it won’t provide the same texture and structure as shortening.
If you’re looking for a better substitute for peanut oil, sesame oil will offer a similar, bold, nutty essence. However, sunflower oil will sub in best if you need a high smoke point and a less overpowering flavor. As a substitute for shortening, Crisco or lard will have a similar texture and fat content.
Nutrition: Peanut oil vs shortening
Peanut oil and shortening are both highest in one of the good fats – monounsaturated fats. These have been linked to good health outcomes when consumed in moderation, such as a reduction in bad cholesterol and a lower risk of heart disease. The downside is that shortening has a higher amount of saturated fats, as well as 7.2mg of cholesterol per tablespoon. Shortening also doesn’t offer any significant vitamins or minerals, while peanut oil is high in vitamin E, an antioxidant that can be beneficial for your heart, skin, and hair.
Since all cooking oils and fats are high in calories and fat, be sure to use them in moderation.
| Per tablespoon (15mL) | Peanut oil | Shortening |
| Calories | 119 | 115 |
| Polyunsaturated | 4.3 g | 2.5 g |
| Monounsaturated | 6.2 g | 5.2 g |
| Saturated | 2.3 g | 4.6 g |
| Trans | 0 g | 0 g |
| Total fat | 13.5 g | 12.8 g |
| Cholesterol | 0 | 7.2 mg |
The primary fat source is bolded.
How to store peanut oil and shortening
Shortening and peanut oil should both be stored in a cool, dry place away from light and heat sources. Both can also be stored in the fridge to either extend their shelf life or keep them cool if you live in a particularly hot or humid climate. Unopened peanut oil typically lasts around two years, while an opened bottle should be used up within 6 months to a year. The shelf life of shortening depends on the type: unopened cans and sticks last two years, opened cans last one year, and opened sticks can last for around six months.
Peanut oil vs shortening: What’s the verdict?
Peanut oil and shortening are an interesting match-up – they’re both used for some similar purposes, but they also present their own unique qualities as well. Peanut oil’s high smoke point makes it a go-to oil for deep frying, while shortening is and has been the dependable choice for baking for its texture. If you’re frying a batch of chicken, fries, tempura, or whatever it might be that needs a crispy, golden crust, peanut oil should be your pick. But if a flaky, moist, or fluffy texture is what you need, shortening is a better choice!
FAQ
When it comes to frying, peanut oil has a special quality of ensuring that your food won’t absorb any unwanted flavors. It can also handle high temperatures much better without breaking down. Shortening is known for frying as well, but it might not be able to handle the intense heat of deep frying as well as peanut oil due to its moderate smoke point. So, if you’re looking for a crisp, non-greasy fry, peanut oil can be a better choice.
The most striking difference between shortening and oil is their consistency. Shortening is a solid at room temperature thanks to its hydrogenation, which makes it ideal for its textural qualities to achieve crumbliness, tenderness, or flakiness. Oil stays in liquid form even at room temperature, which means you can comfortably sauté, fry, and use it for raw applications.
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