When it comes to baking and cooking, choosing the right ingredients can make all the difference.
Two commonly used options are shortening and canola oil. Both have their unique properties and uses, so let’s dive into these kitchen staples and discover which one comes out on top!
Comparing shortening vs canola oil
| Shortening | Canola oil | |
| Solid or Liquid? | Solid | Liquid |
| Smoke Point (Fahrenheit) | 360 degrees | 225-445 degrees |
| Primary Fat | Monounsaturated | Monounsaturated |
| Taste | Buttery | Neutral |
| Good for Cooking… | Raw, low heat, moderate heat | Raw, low, moderate, and high heat |
| Allergens | Depends on ingredients | Rapeseed, canola |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Palm shortening only | No |
| Vegan? | No | Yes |
Differences between shortening and canola oil
The main difference between shortening and canola oil lies in their sources.
Shortening is a solid fat typically made from hydrogenated vegetable oil, such as soybean or cottonseed oil. The hydrogenation process converts the liquid oils into a semi-solid or solid form, giving shortening a smooth and creamy texture.
Canola oil, on the other hand, is a type of vegetable oil that is extracted from the seeds of the canola plant. It is known for its light texture and neutral flavor. Canola oil is usually liquid at room temperature and has a relatively low saturated fat content.
Baking and cooking with shortening vs canola oil
Shortening is like the secret weapon for creating those flaky and tender baked goodies, like pie crusts and cookies. Its solid texture helps to make the dough light and airy, resulting in a delightful melt-in-your-mouth experience. I personally love using shortening when I want that perfect pastry or when I’m craving some homemade tortillas that are soft and flexible.
On the other hand, canola oil is my go-to when it comes to cooking. It’s versatile and can handle high heat without smoking or breaking down. Whether I’m frying up some crispy chicken or sautéing veggies for a stir-fry, canola oil always comes through.
Because of its neutral flavor, canola oil also works well in salad dressings or marinades. Or, you can use it for adding moisture to baked goods like cakes, cupcakes, or muffins!
Can shortening and canola oil be substituted for each other?
In my experience, you can substitute shortening with canola oil and vice versa, but it’s important to consider a few things.
Shortening is solid, while canola oil is liquid. So, if a recipe calls for melted shortening, you can use an equal amount of canola oil. However, keep in mind that shortening adds a specific texture and canola oil may affect the final result. Also, canola oil has a mild flavor, so it might change the taste of certain dishes.
Of course, Crisco or lard would be my first picks when substituting for shortening, just like grapeseed oil would be a better alternative for canola oil.
Nutrition: Shortening vs canola oil
Shortening, which may contain trans fats depending on the specific product (check your labels!), tends to have higher levels of saturated fats. This can contribute to increased bad cholesterol levels and potentially raise the risk of heart disease.
On the other hand, canola oil is lower in saturated fats and higher in monounsaturated fats, making it a better choice for cardiovascular health. Plus, canola oil contains beneficial omega-3 fatty acids, which have anti-inflammatory properties.
But let’s be real, neither are the healthiest options. They’re both highly processed and have gone through some serious refining and may have lost some of their natural goodness along the way.
So, if you’re aiming for the healthiest option, opt for minimally processed oils instead.
| Per tablespoon (15mL) | Shortening | Canola oil |
| Calories | 115 | 124 |
| Polyunsaturated | 2.5 g | 3.9 g |
| Monounsaturated | 5.2 g | 8.9 g |
| Saturated | 4.6 g | 1.0 g |
| Trans | 0 g | 0.1 g |
| Total Fat | 12.8 g | 14 g |
| Cholesterol | 7.2 mg | 0 |
The primary fat source is bolded.
How to store shortening and canola oil
To keep your shortening happy, find a cool, dry spot away from heat and sunlight. Seal it up tight in its original package or an airtight container. If you want to go the extra mile, pop it in the fridge to extend its life.
Keep canola oil sealed up in the bottle, away from heat and light. A dark pantry or cabinet at room temp works great. No need to refrigerate.
Canola oil should last around 6-12 months when stored properly, while shortening is closer to 6 months (longer if refrigerated/frozen).
Shortening vs canola oil: Which is better
So, which is better?
In my personal conclusion, I believe that canola oil is the better option overall when comparing it to shortening. Its versatility in cooking, high smoke point, and better nutritional profile make it a better choice for everyday use. However, I recognize that shortening may have its place in certain scenarios where specific baking or frying techniques require its unique properties. Ultimately, it’s important to consider your individual needs and preferences when deciding which option to use in the kitchen.
FAQs
Yes, you can substitute canola oil for shortening in many recipes, but keep in mind that the texture and flavor may be slightly different.
Yes, canola oil is generally considered healthier than shortening due to its lower saturated fat content and higher levels of heart-healthy monounsaturated fats, but it’s important to note that both canola oil and shortening should be consumed in moderation.
No, canola oil and shortening are different. Canola oil is a liquid oil extracted from the seeds of the canola plant, while shortening is a solid fat usually made from vegetable oils or animal fats.
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