Can you use canola oil instead of shortening?

Canola oil and shortening serve different functions in baking and cooking and cannot be used interchangeably in all situations. Here's a comparison of their properties and when each should be used:

Shortening:

- Solid at room temperature

- Made from vegetable oils that are hydrogenated to give them a solid consistency

- High smoke point (around 375°F or 190°C)

- Typically used for pastries, pie crusts, cookies, and other baked goods where you want a flaky or crumbly texture

Canola oil:

- Liquid at room temperature

- Extracted from the seeds of the canola plant

- High smoke point (around 450°F or 230°C)

- Commonly used for frying, baking, and salad dressings where a liquid oil is needed

When to use canola oil instead of shortening:

- When a recipe calls for a liquid oil

- When you want to avoid partially hydrogenated oils (trans fats)

- When frying foods at high temperatures

When to use shortening instead of canola oil:

- When a recipe specifically calls for shortening

- When you want to achieve a flaky or crumbly texture in pastries or baked goods

- When making pie crusts or other dishes where you want a solid, workable fat