Shortening has been a trusty kitchen staple for generations, a solid fat that’s been used most popularly in baking. Grapeseed oil, made from the seeds of grapes as a byproduct of the winemaking industry, is a catch-all, neutral oil that is versatile and has a reputation for being healthy. Both have their unique places in the kitchen, but will you go the traditional route or head towards a new age of oils? Read on to learn more!
Comparing shortening vs grapeseed oil
| Shortening | Grapeseed oil | |
| Solid or liquid? | Solid | Liquid |
| Smoke point (Fahrenheit) | 360 degrees | 420 degrees |
| Primary fat | Monounsaturated | Polyunsaturated |
| Taste | Buttery | Neutral |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat, high heat |
| Common allergens | Depends on ingredients | Grapes, grape seeds |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Palm shortening only | No |
| Vegan? | No | Yes |
Differences between shortening and grapeseed oil
The key differences between shortening and grapeseed oil are their consistency and flavor. Shortening is a solid, buttery fat at room temperature and can be made from various hydrogenated oils or animal fat. It’s best known for its unique role in baking and is what’s behind those tender pie crusts and fluffy biscuits. Grapeseed oil, on the other hand, has a liquid texture and a neutral flavor that makes it a blank canvas.
Shortening and grapeseed oil are both gluten-free and keto-friendly, while only grapeseed oil is vegan. While there might be some plant-based variations of shortening, traditional shortening is typically not vegan.
Baking and cooking with shortening vs grapeseed oil
Shortening is an amazing fat for making flaky, crumbly pastries and pie crusts, thanks to its ability to create those tiny pockets of flavor. That melt-in-your-mouth quality is something that shortening can only deliver, and it can make baked goods rise higher and feel lighter. With its moderate smoke point, it can also be good for moderate-heat pan-frying to create a nice golden coat or even just making emulsions like mayo with its stable fat structure.
Grapeseed oil is all about versatility. With a high smoke point and neutral flavor, there are an array of recipes that could benefit from it. Whether in salad dressings or stir-fries, it can play nicely with other ingredients and bring out the best in them. Because it’s often more affordable than olive oil, for example, it’s often used in many kitchens. While it’s not very commonly used in baking, it has the ability to blend into batters and mixes and let the other ingredients shine through. Like shortening, it is also a good emulsifier, which is a plus for making moist and pure cookies.
Can shortening and grapeseed oil be substituted for each other?
Given their texture and general purpose, it can be difficult to substitute shortening and grapeseed oil for each other. Shortening excels in dishes that can benefit from its solid, buttery form, while grapeseed oil’s liquid state and neutral flavor makes it more suitable for classic cooking.
If you’re looking for a more suitable substitute for grapeseed oil, cottonseed oil is a great choice due to its high smoke point and neutral flavor. As a substitute for shortening, Crisco or lard are the best options, thanks to their texture, while avocado oil will be best as a raw cooking sub.
Nutrition: Shortening vs grapeseed oil
This might surprise you, but shortening isn’t mainly composed of saturated fats – it’s mainly composed of monounsaturated fat. Monounsaturated fats, like polyunsaturated fats, are linked to good health outcomes in moderation, especially with heart health and when it comes to lowering your bad cholesterol levels. Grapeseed oil is highest in polyunsaturated fats and has a much lower saturated fat content than shortening. The main thing you’ll have to watch out for with shortening is its cholesterol content (7.2mg per tablespoon), while grapeseed oil is cholesterol-free. Keep in mind that in some countries, shortening can be very high in trans fats and cholesterol.
Shortening isn’t typically known for its nutritional content, as it contains very few vitamins and minerals, while grapeseed oil offers a lot more health benefits. It is full of omega-6 fatty acids, vitamin E (even more than olive oil!), and phenolic antioxidants, which are all heart-healthy and can benefit the skin and hair.
As a rule of thumb, use all cooking oils and fats in moderation.
| Per tablespoon (15mL) | Shortening | Grapeseed oil |
| Calories | 115 | 120 |
| Polyunsaturated | 2.5 g | 9.5 g |
| Monounsaturated | 5.2 g | 2.2 g |
| Saturated | 4.6 g | 1.3 g |
| Trans | 0 g | 0 g |
| Total fat | 12.8 g | 13.6 g |
| Cholesterol | 7.2 mg | 0 mg |
The primary fat source is bolded.
How to store shortening and grapeseed oil
Both shortening and grapeseed oil should be stored in a cool, dry place, away from direct light and heat sources. But if you live in a hot or humid climate, it can be better to store them in the fridge. If stored properly, unopened grapeseed oil can last up to 1 – 2 years, while an opened bottle should be used within 3 – 6 months of opening or up to 12 months if stored in the fridge. Meanwhile, shortening sticks can last for about six months opened and two years unopened, while shortening cans can last for about one year open and two years unopened.
Shortening vs grapeseed oil: Which is better?
The choice between the two should be easy! Grapeseed oil is a fantastic choice if you’re searching for a neutral oil that will harmonize with the ingredients in your dish, while shortening is the right choice if you’re baking or require its unique texture. Because of how different these two are in nature, they serve two very different purposes in cooking and baking that will benefit your kitchen adventures in one way or another!
FAQ
Many swear by traditional Crisco because it has the ability to create a non-stick, durable surface over time, while some prefer grapeseed oil due to its higher smoke point and mild flavor. Grapeseed oil’s higher smoke point can potentially lead to a better bond between the oil and pan, and its neutral flavor won’t interfere with what you’re cooking. However, both can do the job, so consider what you’ll be using the cast iron pan for most.
It depends on what you’re frying. Shortening is a good choice if you want more stability and want to create a crispy outer layer while keeping the inside moist. Oil is better for shallow frying, pan-frying, or sautéing for that quick sizzle, but you’ll need to pick an oil with a high smoke point, like canola oil or avocado oil, to prevent it from breaking down.
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