So, shortening or vegetable oil? It’s not about good vs. bad—it’s about personality. Shortening is the reliable, stable, flaky friend. Oil is the flexible, moist, easygoing sidekick.
Both have their moments. Next time you bake a batch of cookies or fry some doughnuts, ask yourself: Do I want crunch or chew? Height or spread? That answer will guide you. And honestly, trying both just to see the difference? That’s the fun part of cooking.
