Ingredient Comparison
🫙
Shortening
vs
🫙
Vegetable Oil
Shortening vs Vegetable Oil
Both are common in the kitchen, but they behave differently. Here's how to choose between them for your next recipe.
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The short answer
Use Shortening when you need it for biscuits, pie crust, tamales. Use Vegetable Oil when you need it for cakes, cookies, frying.
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ShorteningFats & Oils
A solid plant-based fat (usually hydrogenated oil) used in pie crusts, cookies, and frosting for flakiness and stability.
4 substitutes available
🫙
Vegetable OilFats & Oils
A neutral-flavored liquid fat used in baking, frying, and sautéing. Keeps baked goods moist and tender.
4 substitutes available
Key Differences
| Attribute | Shortening | Vegetable Oil |
|---|---|---|
| Category | Fats & Oils | Fats & Oils |
| Substitutes | 4 | 4 |
| Diet Options |
Diet Compatibility
Shortening
Vegetable Oil
Substitutes
🫙 Shortening Substitutes
- Butter1:1
- Coconut Oil1:1
- Lard1:1
- Vegetable Oil7/8 cup per 1 cup shortening
🫙 Vegetable Oil Substitutes
- Canola Oil1:1
- Olive Oil1:1
- Coconut Oil1:1
- Avocado Oil1:1
Which Should I Use?
Use Shortening when…
✅ Best for
biscuitspie crusttamales
Use Vegetable Oil when…
✅ Best for
cakescookiesfryingmuffinsquick breadsrefried beanssautéing
⚠️ Not ideal for
croissantsflaky pastryfrostingpie crustshortbread