Let’s be honest: neither is a health food. But vegetable oil is mostly unsaturated fats, which aren’t the enemy your aunt’s yoga instructor says they are. Avocado and olive oils are the glamour models, but plain vegetable oil does the daily grind without drama.
Vegetable Oil Vs Shortening at Alan Darlington blog
Shortening used to contain trans fats, which are genuinely nasty. Most modern shortenings are trans-fat-free now, but they’re still processed. Use them for special occasions—holiday pies, birthday cookies, that once-a-year batch of cinnamon rolls.
Nobody’s saying you should deep-fry everything in lard, but a little shortening in your scones won’t derail your life. Enjoy the food you love, just don’t eat it every day.
When You’re Out of One
If a recipe calls for oil and you only have shortening, melt it first. Use the same amount. It works in a pinch for muffins and quick breads. The texture will be slightly denser, but nobody will call the police.
Need shortening and only have butter? That’s a tougher swap. Butter has water, which makes things steam instead of staying crisp. Your pie crust might get soggy, so save that swap for a rainy day when you’re feeling adventurous.
And if you have neither? Well, maybe it’s a good night for takeout. We’ve all been there.
So next time you grab that bottle or tub, give it a little nod. Vegetable oil and shortening are quiet workhorses that turn simple ingredients into comfort. They’re not flashy, but they get the job done—just like a good friend who shows up with cookies. Or french fries.
