For deep frying, vegetable oil is the obvious champ. It has a high smoke point (it won’t burn quickly) and heats evenly. Shortening can smoke and break down faster because it’s less stable at high heat.
But for pan-frying a grilled cheese? Shortening creates a shatteringly crispy, golden crust that oil just can’t match. It’s like comparing a gentle sauté to a crunchy armor on your bread.
The Science of Spread: Cookies Tell the Truth
Bake cookies with shortening, and they’ll stay thick and puffy. Why? Because shortening doesn’t melt as fast as butter or oil, so the dough holds its shape longer. It’s like a stubborn friend who refuses to sit down.
Cookies made with vegetable oil spread out thin and get chewier. If you love a flat, lacy cookie with crispy edges, oil is your go-to. If you want a soft, tall cookie that looks like a pillow, pick shortening.
Vegetable Oil Vs Shortening at Alan Darlington blog
