Vegetable oil is a general term that refers to a mix of various refined oils like corn, soy, and canola. Shortening, although it can be made from animal fats or hydrogenated vegetable oils, is much like its solid counterpart. So, how can their textures transform how your dish turns out? Are there many differences, if at all, between the two? Let’s find out!
Comparing vegetable oil vs shortening
| Vegetable oil | Shortening | |
| Solid or liquid? | Liquid | Solid |
| Smoke point (Fahrenheit) | 400 degrees | 360 degrees |
| Primary fat | Polyunsaturated | Monounsaturated |
| Taste | Neutral | Buttery |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat |
| Common allergens | Depends on ingredients | Depends on ingredients |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Palm shortening only |
| Vegan? | Yes | No |
Differences between vegetable oil and shortening
As mentioned, vegetable oil and shortening differ most in their consistency. While vegetable oil is a liquid oil, shortening is a solid fat. Vegetable oil is often a preferred pick for recipes that need a neutral and light oil. It’s extremely versatile for all sorts of cooking, such as sautéing, pan-frying, and making salad dressings, making it a perfect kitchen staple. Because it’s so low-cost, it’s popular in both home kitchens and commercial kitchens. Meanwhile, shortening’s solid state is best for baking. It creates melt-in-your-mouth cookies, flaky pastries, and tender cakes.
Vegetable oil and shortening are both gluten-free and keto-friendly, and their allergens depend heavily on what they’re made of.
Baking and cooking with vegetable oil vs shortening
Vegetable oil is a fantastic catch-all oil for savory dishes and some desserts and baking recipes. When I’m in the mood for a quick stir-fry, looking to make a homemade vinaigrette, pan-frying meat, or want to drizzle oil over veggies or potatoes, vegetable oil can do it all. Its neutral flavor complements any ingredient, and its texture won’t change any aspect of your dish. In baking, vegetable oil can add moisture to cakes and muffins and create a lovely texture for certain cakes and brownies to keep them rich and decadent. Just be careful when it comes to higher temperatures, as its smoke point is more moderate.
Especially when I’m gearing up for a session of baking, shortening is a go-to choice. It’s every baker’s secret to achieving that flakiness and layers in pie crusts and quiches and produce soft, chewy cookies. When making biscuits or scones, it plays a key role in creating that perfect rise and tender crumb. For cooking, it can help thicken up stews and soups like gumbo and act as a fat for consistent frying.
Can vegetable oil and shortening be substituted for each other?
Vegetable oil and shortening, especially if it’s vegetable shortening, can be used interchangeably in general uses like pan-frying, where textural qualities don’t play a role. But in recipes where shortening’s solid fat structure plays a big role, you might not be able to make the swap.
If you’re looking for a substitute for vegetable oil, canola oil is an equally great catch-all, affordable oil for all sorts of cooking. For shortening, Crisco or lard will mimic its texture and properties the best.
Nutrition: Vegetable oil vs shortening
Vegetable oil is rich in polyunsaturated fats, which are heart-healthy and can help reduce bad cholesterol in the body. Meanwhile, while most shortening is made from hydrogenated vegetable oils, the hydrogenation process makes it so that it has a higher unhealthy saturated fat content. It also comes with 7.6mg of cholesterol per tablespoon, which you’ll have to be wary of. Shortening, in general, isn’t particularly known for having any vitamin or mineral content, but it does contain a good amount of healthy monounsaturated fats.
As all cooking oils and fats are high in calories and fats, always use them in moderation.
| Per tablespoon (15mL) | Vegetable oil | Shortening |
| Calories | 120 | 115 |
| Polyunsaturated | 7.8 g | 2.5 g |
| Monounsaturated | 3.1 g | 5.2 g |
| Saturated | 2.1 g | 4.6 g |
| Trans | 0.1 g | 0 g |
| Total fat | 13.6 g | 12.8 g |
| Cholesterol | 0 | 7.2 mg |
The primary fat source is bolded.
How to store vegetable oil and shortening
While most people store their vegetable oil on the counter, it’s actually best to store it in a dedicated cool and dark storage room to protect it from light and heat. If you don’t have access to a storage room, a cabinet or drawer is a good alternative. Vegetable oil can last 12 – 18 months unopened but should be used up within 4 – 12 months, depending on how it’s stored. Refrigerating your oil can help extend its shelf life.
Shortening can be stored in a cool, dry place or in the fridge to prolong its shelf life. Once opened, shortening sticks have a shelf life of 6 months, and unopened sticks can be stored for up to 2 years. Opened cans of shortening can last for about a year, and unopened ones can last for about two years.
Vegetable oil vs shortening: What’s the verdict?
The verdict is in! If you’re looking for a classic oil with a neutral flavor that can be used in almost any cooking scenario (except for high-heat applications!), vegetable oil is the right choice. But if you’re after that signature flakiness in pastries or tender biscuits, shortening is what will help to create the textures and flavors in classic baking.
FAQ
Whether vegetable oil or shortening is better depends on the type of cookie you’re baking. Vegetable oil can create a chewiest, moister cookie while shortening can give that classic, tender, and slightly crumbly texture. Shortening helps cookies maintain their shape and offers a melt-in-your-mouth quality thanks to its solid texture.
Substituting shortening for vegetable oil is possible in certain recipes, especially where the fat’s consistency isn’t important. If you’re sautéing or greasing a pan, for example, you can make the swap. In recipes where the fat’s texture is important, it’s best to stick to shortening or choose another substitute, such as butter or lard.
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