Shortening, which is processed vegetable oil, can be substituted for butter or oil in baking, providing a neutral flavor and mimicking solid fats like lard.
When using shortening for pan frying and sautéing, it can be substituted for vegetable oil in equal amounts, but it has a lower smoke point.
Melting shortening before using it in recipes is crucial as the air trapped in solid shortening affects measurements and alters the texture of baked goods.
Baked goods made with solid shortening tend to be lighter and more cakey compared to those made with liquid oils or butter.
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