Shortening is an age-old baking companion known for its ability to create light and flaky pastries, while sesame oil has a rich and nutty flavor profile that brings forth an Asian-inspired umami. One is solid fat, and the other is liquid oil. One is buttery, and the other is nutty. With so many differences to spot, let’s see how these two match up in the kitchen!
Comparing shortening vs sesame oil
| Shortening | Sesame oil | |
| Solid or liquid? | Solid | Liquid |
| Smoke point (Fahrenheit) | 360 degrees | 350 – 450 degrees |
| Primary fat | Monounsaturated | Polyunsaturated |
| Taste | Buttery | Nutty |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat |
| Common allergens | Depends on ingredients | Sesame seeds |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Palm shortening only | Mostly yes |
| Vegan? | No | Yes |
Differences between shortening and sesame oil
Let’s cut right to the chase: there are countless differences between shortening and sesame oil, but the main ones are their texture and flavor. Shortening is a solid fat typically made from various hydrogenated oils or animal fat. It’s commonly associated with traditional baking, although there are certainly cooking recipes that could benefit from it too. It has a solid, thick texture and a non-existent flavor.
Sesame oil is extracted from none other than sesame seeds, and is a very potent oil that boasts a rich sesame and tahini-like flavor, but can come in different varieties. Refined sesame oil has a higher smoke point and milder taste, while toasted or dark sesame oil brings a more robust flavor to marinades and stir-fries.
Sesame oil is considered more accommodating to various diets than shortening is, as it’s gluten-free, keto-friendly, vegan, and paleo-friendly for the most part. Shortening is gluten-free and keto-friendly, but only palm shortening is paleo-friendly. For those searching for a vegan option, it’s best to opt for vegetable shortening or Crisco.
Baking and cooking with shortening vs sesame oil
With both sesame oil and shortening, the golden rule is: a little goes a long way! While sesame oil is robust in flavor, shortening is robust in texture.
As I’ve mentioned, shortening is your best friend for traditional baking. Think flaky pie crusts, tender cookies, and more. It can make baked goods rise higher and be lighter, which is super helpful for certain recipes. With its high smoke point and neutral flavor too, it’s also up for high-heat cooking scenarios like frying chicken and french fries and making emulsions like mayo with its stable fat structure.
If you want to add a burst of nutty, savory flavor, sesame oil is the right choice. It’s the secret ingredient to noodle dishes, stir-fries, BBQ short ribs, and other Asian-inspired dishes. Unrefined sesame oil can add incredible depth to dressings and marinades, while toasty dark sesame oil is preferred for heat cooking – just don’t crank up the heat too high, as this oil has a medium smoke point. Sesame oil can add a little oomph to baking recipes too, but only if you’re careful. A subtle splash can do wonders for sesame cookies, bread loaves, sesame balls, and other similar recipes.
Can shortening and sesame oil be substituted for each other?
Since they’re so different, substituting shortening and sesame oil for each other can be tricky. Shortening is a solid, flavor-neutral fat that is often used in baking and frying, while sesame oil is a liquid, highly aromatic oil used for its unique flavor. They won’t typically be able to swap roles in most recipes.
If you’re looking for a real substitute for sesame oil, choose peanut oil for its nuttiness and ability to provide a similar richness. For an option that’s most similar in taste, perilla oil will provide that distinct and intense flavor you’re looking for (fun fact: it’s particularly popular in Korean cuisine!). As a sub for shortening, Crisco or lard will give you an identical texture and neutral flavor.
Nutrition: Shortening vs sesame oil
Most people who compare shortening and sesame oil would instantly assume that sesame oil has the upper hand in terms of nutrition, but their base nutrition has some similarities! Although shortening is higher in calories, its fat makeup is quite balanced, and it provides more healthy monounsaturated fats than saturated fats. Both are actually highest in monounsaturated fats, which are said to be able to lower bad cholesterol in the body.
However, the one thing you’ll have to be wary of with shortening is its cholesterol content, with 7.2mg per tablespoon. Note that in some countries, shortening is much higher in trans fats and saturated fats.
Sesame oil does have other health benefits like omega-3 and omega-6 fatty acids that help prevent diseases and improve immune function, as well as anti-inflammatory properties.
Since all cooking oils and fats are high in calories and fat, be sure to always use them in moderation.
| Per tablespoon (15mL) | Shortening | Sesame oil |
| Calories | 115 | 100 |
| Polyunsaturated | 2.5 g | 3.4 g |
| Monounsaturated | 5.2 g | 5.5 g |
| Saturated | 4.6 g | 2.1 g |
| Trans | 0 g | 0 g |
| Total fat | 12.8 g | 11.3 g |
| Cholesterol | 7.2 mg | 0 |
The primary fat source is bolded.
How to store shortening and sesame oil
Shortening should always be stored in a cool, dry spot away from stovetops, ovens, and direct sunlight. If you’re living in a hot climate, putting the shortening in the fridge is a better choice – just be sure to let it soften before use! Shortening cans will last about a year open and up to two years unopened, while shortening sticks can last for about six months open and up to two years unopened.
The best way to store sesame oil is the same as shortening, but since it’s prone to going rancid, it’s best to use it within six months at room temperature and within a year if stored in the fridge.
Shortening vs sesame oil: Which is better?
There’s no clear winner in this showdown, as shortening and sesame oil are stars in different galaxies – it all depends on what you’re whipping up in the kitchen. Shortening will forever be the baking champ with its neutral flavor and solid texture, creating fluffy southern biscuits and delicious pie crusts like no other. Meanwhile, sesame oil will bring that aromatic touch and enhance the flavors of your dish.
As I do a lot of Asian cooking and less traditional baking, I tend to have sesame oil as more of a staple than shortening. But, for those who do the opposite, you might want to consider having shortening as a mainstay!
FAQ
Substituting shortening for oil can be done in many recipes, but it depends on what you’re making. Since shortening is a solid fat and oil is a liquid, it will typically not be a 1:1 replacement, and you can expect to get varied results in flavor and texture. As a rule of thumb, you’d use ¾ cup of shortening for every 1 cup of oil.
Choosing between shortening and oil for frying comes down to the texture and flavor you’re looking for. The solid nature of shortening can create a crispy outer layer on fried foods, which is great for fried chicken and donuts, while different types of oils can offer unique flavors and produce different sorts of frying textures.
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