Shortening is a solid fat made from vegetable oils that is used in baking and cooking. It is made by hydrogenating vegetable oils, which means adding hydrogen atoms to the oil molecules to make them more solid.

Lard is a liquid fat made from animal fat, typically from pigs. It is used in cooking and baking, and it can also be used to make soap and candles.

Shortening is solid and lard is liquid, shortening is made from vegetable oils and lard is made from animal fat, and shortening has a higher smoke point than lard.

Shortening can be used in baking, cooking, and frying.

Lard can be used in baking, cooking, and frying.

Neither shortening nor lard is considered to be a healthy fat. Both are high in saturated fat, which can raise cholesterol levels and increase the risk of heart disease.

The smoke point of shortening is 425°F (220°C).

The smoke point of lard is 375°F (190°C).

Lard is better for frying than shortening because it has a higher smoke point. This means that it can be heated to a higher temperature without burning.

Shortening is better for baking than lard because it is more solid and has a higher melting point. This means that it will not melt as easily in the oven, which can help to produce a more flaky and tender baked good.

Crisco, Spectrum, and Buttercup are all common brands of shortening.

Lard, Snowdrift, and Swift are all common brands of lard.

If shortening or lard is rancid, it will have a sour smell, a bitter taste, and a dark color.

Shortening and lard should be stored in a cool, dark place, in the refrigerator, or in the freezer.

Shortening and lard can be stored for up to 2 years.