Vegetable oil and lard are two of the most common fats used in cooking and baking, but which one is better?
Let’s delve into the differences between vegetable oil and lard, explore their best uses in the kitchen, compare their nutritional values, and ultimately decide which is the better choice for your needs!

Comparing vegetable oil vs lard
Vegetable oil | Lard (Pork fat) | |
Solid or Liquid? | Liquid | Solid |
Smoke Point (Fahrenheit) | 400 degrees | 375 degrees |
Primary Fat | Polyunsaturated | Monounsaturated |
Taste | Neutral | Mildly porky to neutral |
Good for Cooking… | Raw, low heat, moderate heat | Raw, low heat, moderate heat |
Allergens | Depends on ingredients | Pork, meat allergy |
Gluten-free? | Yes | Yes |
Keto? | Yes | Yes |
Paleo? | No | Yes |
Vegan? | Yes | No |
Differences between vegetable oil and lard
Vegetable oil is exactly what it sounds like. It’s a type of cooking oil derived from plants, such as soybeans, sunflowers, or corn, and it’s typically processed through various methods of extraction and refining.
On the other hand, lard is a solid type of fat rendered from pork, specifically the fatty tissue of pigs. This fundamental distinction already sets the stage for different qualities and flavors…
Baking and cooking with vegetable oil vs lard
Vegetable oil is a versatile choice for sautéing, stir-frying, or even making salad dressings.
Being derived from plants, vegetable oil tends to have a more neutral flavor, which can be a plus if you don’t want it to interfere with the taste of your baked goods.
It also has a higher smoke point, which means it can handle higher temperatures without burning. So, if you’re baking something that requires high heat, like deep-frying doughnuts, vegetable oil might be the way to go.
On the other hand, lard can add a unique and rich flavor to your baked goods. It has a slightly savory taste, which can be great for certain recipes like pie crusts or biscuits. It can contribute to a flakier texture in pastries due to its solid consistency at room temperature.
Lard is also commonly used in traditional recipes like fried chicken or Southern-style cooking.
Can vegetable oil and lard be substituted for each other?
The short answer is yes, but with some considerations. In baking, you can substitute 7/8 cups of vegetable oil for 1 cup of lard, keeping in mind that the final result may have a slightly different taste and texture.
Similarly, you can use lard instead of vegetable oil in cooking, bearing in mind that the dish might have a more pronounced pork flavor. If you’re looking for something a bit more neutral, check out these 7 best substitutes for vegetable oil.
Nutrition: Vegetable oil vs lard
Vegetable oil is generally considered healthier than lard due to its higher polyunsaturated fat content, including essential omega-6 fatty acids.
Lard, derived from animal fat, is higher in monounsaturated and saturated fats. While monounsaturated fats in lard are beneficial, excessive saturated fat intake can raise cholesterol levels and increase the risk of heart disease.
Vegetable oils, low in saturated fats, offer potential health benefits, such as reducing inflammation and promoting heart health. However, it’s important to maintain a balance between omega-6 and omega-3 fatty acids. Overall, moderation and a well-rounded diet are key!
Below is a comparison of the nutritional facts of vegetable oil vs lard. Please note that the specific nutritional values may vary slightly depending on the brand and type of oil or lard used.
Per tablespoon (15mL) | Vegetable oil | Lard (Pork fat) |
Calories | 120 | 115 |
Polyunsaturated | 7.8 g | 1.4 g |
Monounsaturated | 3.1 g | 5.8 g |
Saturated | 2.1 g | 5 g |
Trans | 0.1 g | 0 g |
Total Fat | 13.6 g | 12.8 g |
Cholesterol | 0 | 12 mg |
The primary fat source is bolded.
How to store vegetable oil and lard
Storing vegetable oil and lard properly is crucial to maintain their quality and stretch their shelf life.
To store vegetable oil, keep it in a cool, dark place away from direct sunlight and heat sources. Make sure the container is tightly sealed to prevent oxidation.
Lard should also be stored in a cool, dark place, but it can also be refrigerated to extend its shelf life. Make sure the container is airtight to prevent it from absorbing odors.
Both vegetable oil and lard should be checked for any signs of spoilage, such as off smells or rancidity, and discarded if they appear spoiled.
Vegetable oil vs lard: Which is better
So, which one is better? While both have their benefits, vegetable oil the is better choice overall for its versatility and healthier fat profile. Its neutral taste and ability to handle high temperatures without imparting unwanted flavors make it a reliable choice for various cooking techniques. However, it’s worth noting that lard still has its place in certain recipes that benefit from its unique qualities, such as creating flaky pie crusts or adding richness to biscuits.
FAQs
No, lard is a solid fat derived from pig fat, while vegetable oil is a liquid fat extracted from plants, such as corn, soybean, or canola oil.
Yes, you can use lard instead of vegetable oil in both baking and cooking. However, keep in mind that the taste and texture of the final product may be slightly different.
Lard is not considered the healthiest oil to cook in due to its high saturated fat content, which is linked to increased risk of heart disease; healthier options include oils with higher unsaturated fat content such as olive oil or avocado oil.
Seed oils are the worst oils you can put in your body. The lies in this article is insane.