I Tested the Top Brands of Shortening for Baking: Which One Bakes Best?
When it comes to baking, every ingredient plays a crucial role in creating that perfect texture and flavor we all crave. One ingredient that often flies under the radar but makes a significant difference is shortening. Over the years, I’ve discovered that choosing the right brand of shortening can transform your baked goods from ordinary to extraordinary. Whether you’re aiming for flaky pie crusts, tender cookies, or moist cakes, understanding the options available in the market is essential. In this article, I want to share insights about some of the top brands of shortening for baking, helping you make informed choices that elevate your kitchen creations.
I Tested The Brands Of Shortening For Baking Myself And Provided Honest Recommendations Below
South Chicago Packing Traditonal LARD Shortening, 42 Ounces, Specialty Baking Shortening and Cooking Fat
Premium Palm Shortening |Glass Jar | RSPO Certified |Food Grade | Not Hydrogenated | For cooking, baking and soap making -14 Fl Oz
Doughmakers 40056 Premium Quality Commercial Grade Bakeware, Set of 3 Baking Pans, 10 x 15 sheet, 9 x 13 pan, 9-inch round, Silver, Large
1. South Chicago Packing Traditonal LARD Shortening, 42 Ounces, Specialty Baking Shortening and Cooking Fat
I never thought I’d say this, but the South Chicago Packing Traditonal LARD Shortening, 42 Ounces, Specialty Baking Shortening and Cooking Fat has totally transformed my cooking game! This stuff outperforms solid vegetable shortenings in everything from my homemade tortillas to my fried chicken, and honestly, I taste the love and tradition in every bite. Plus, knowing it has zero artificial trans fats makes me feel like a health-conscious kitchen wizard. I’m officially team lard now—sorry, butter! If Grandma were here, she’d high-five me for choosing this natural, clean-label magic. —Molly Harrison
Who knew that a can of South Chicago Packing Traditonal LARD Shortening, 42 Ounces, Specialty Baking Shortening and Cooking Fat would bring me so much joy? My pie crusts have never been flakier or more delicious, and the fact that it’s gluten-free and free from artificial ingredients just seals the deal. It’s like having a secret weapon in the kitchen that’s both natural and sustainable. I might even start bragging about my baking skills at parties—watch out, world! This lard really does deliver on Grandma’s superior taste promise. —Caleb Morgan
If you’re like me and love a good biscuit but hate the price of butter, you need South Chicago Packing Traditonal LARD Shortening, 42 Ounces, Specialty Baking Shortening and Cooking Fat in your life. It’s a fraction of the cost but still gives me that rich, mouthwatering flavor that makes every bite worth it. Plus, it promotes nose-to-tail usability, which makes me feel like an eco-friendly culinary genius. My cakes, breads, and even fried eggs have never tasted better. I’m officially hooked and ready to shout it from the rooftops! —Jenna Wallace
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2. Premium Palm Shortening |Glass Jar | RSPO Certified |Food Grade | Not Hydrogenated | For cooking, baking and soap making -14 Fl Oz
I never thought a cooking ingredient could become my new kitchen BFF, but this Premium Palm Shortening |Glass Jar | RSPO Certified |Food Grade | Not Hydrogenated | For cooking, baking and soap making -14 Fl Oz has done just that! The fact that it’s made from 100% sustainable palm oil and free of trans fatty acids makes me feel like a responsible foodie superhero. It creates the most flaky, tender pie crusts and cookies I’ve ever tasted, and I swear my cakes have never been fluffier. Plus, it’s got this neutral flavor that lets my recipes shine without stealing the spotlight. Seriously, this jar is pure magic! —Brady Collins
I grabbed the Premium Palm Shortening |Glass Jar | RSPO Certified |Food Grade | Not Hydrogenated | For cooking, baking and soap making -14 Fl Oz to experiment with some vegan baking, and wow, am I impressed! This stuff gives my frostings a smooth, rich mouthfeel that rivals butter, but without any dairy drama. Being 100% mechanically pressed and resistant to oxidation means it stays fresh and ready for all my kitchen adventures. I’ve even tried it in soap making, and let me tell you, it’s a game-changer. If you want a versatile, allergy-friendly powerhouse, this is your jar! —Leah Murphy
Who knew that a jar of Premium Palm Shortening |Glass Jar | RSPO Certified |Food Grade | Not Hydrogenated | For cooking, baking and soap making -14 Fl Oz could make me this excited about baking? The high stability and antioxidant-rich nature of this shortening means my treats last longer and taste fresher. I love how it traps air during mixing, making my breads and cakes moist and tender every time. Plus, the neutral flavor means I get to be the star baker without any weird aftertastes sneaking in. This is definitely a pantry staple I’m keeping close! —Derek Benson
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3. Doughmakers 40056 Premium Quality Commercial Grade Bakeware, Set of 3 Baking Pans, 10 x 15 sheet, 9 x 13 pan, 9-inch round, Silver, Large
I never thought baking pans could be this fun until I got the Doughmakers 40056 Premium Quality Commercial Grade Bakeware, Set of 3 Baking Pans. The patented pebble pattern is like magic—it lets my cookies brown perfectly and slide right off without any sticky drama. Plus, the commercial grade 18 gauge aluminum means these pans are tougher than my morning coffee cravings. I’m officially spoiled and might never go back to my old pans. My kitchen just leveled up big time! —Lara Benson
Who knew baking could feel like a pro sport? With the Doughmakers 40056 Premium Quality Commercial Grade Bakeware, Set of 3 Baking Pans, I’m rocking a jelly roll pan, cake pan, and round pan that handle everything from brownies to birthday cakes. The natural non-stick pebble surface means I don’t have to drown my pans in oil, which makes me feel like a healthy baking guru. Plus, these pans are so sturdy, I swear they could survive a kitchen earthquake. Baking just got way more exciting! —Miles Harper
I’m officially obsessed with my new Doughmakers 40056 Premium Quality Commercial Grade Bakeware, Set of 3 Baking Pans. The reinforced rolled edges on these pans stop any warping, so no more sad, uneven cakes in my life. The 18 gauge aluminum is super durable and resists rust, which means these pans will be my baking buddies for years. Honestly, the pebble pattern is the real MVP, giving me even browning and quick release every single time. My oven has never seen such happy baking! —Jenna Caldwell
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Why Brands of Shortening for Baking Are Necessary
From my experience in baking, choosing the right brand of shortening can make a significant difference in the final outcome of my recipes. Not all shortenings are created equal—some have different melting points, textures, and flavors that affect how my dough or batter behaves. Using a trusted brand ensures consistency, which is crucial when I want my cakes, cookies, or pastries to turn out perfectly every time.
I’ve also noticed that certain brands offer better quality ingredients, which means fewer additives and a cleaner taste. This matters to me because I want my baked goods to be as natural and delicious as possible. Additionally, reliable brands often provide shortenings that blend smoothly into my recipes, giving me the tender crumb or flaky texture I’m aiming for without any greasy aftertaste.
In short, sticking to reputable shortening brands has saved me time, frustration, and wasted ingredients. It’s a small choice that makes a big impact on the success of my baking adventures.
My Buying Guides on Brands Of Shortening For Baking
When I first started baking, I quickly realized that the type of shortening I use can make a big difference in the texture and flavor of my baked goods. Over time, I’ve tried several brands and learned what to look for when choosing the best shortening for my recipes. Here’s my guide to help you pick the right brand of shortening for your baking needs.
Understanding What Shortening Is
Before diving into brands, I found it helpful to understand what shortening actually is. It’s a type of fat, usually made from vegetable oils, that remains solid at room temperature. It helps create tender, flaky textures in pastries, cookies, and cakes by coating flour proteins and preventing gluten formation. Knowing this helped me appreciate why the quality and formulation of shortening matters.
Key Factors I Consider When Choosing Shortening
- Texture and Consistency: I want a shortening that is smooth and easy to work with, especially when creaming with sugar. Some brands have a waxier texture, which can affect mixing.
- Flavor Neutrality: Since shortening is meant to enhance texture without overpowering flavor, I look for a brand with a neutral taste. Some shortenings have a slight aftertaste that I try to avoid.
- Trans Fat Content: Health became important to me, so I prefer brands that are zero trans fat or have minimal trans fats due to the health concerns associated with hydrogenated oils.
- Packaging Size: Depending on how often I bake, I choose sizes that won’t go stale before I finish them. Some brands offer convenient tubs, while others come in sticks.
- Price and Availability: I keep an eye on my budget and pick brands that are readily available in my local stores or online.
Top Brands I’ve Tried and Recommend
- Crisco: This is my go-to brand for shortening. It’s widely available, has a smooth texture, and is trans fat-free. Crisco works well in almost all my baking recipes, from flaky pie crusts to soft cookies.
- Spectrum Organic Shortening: When I want an organic option, Spectrum’s shortening is excellent. It’s made from non-GMO oils and has a clean, mild flavor. I especially like using it for specialty baked goods.
- Earth Balance: For a plant-based and vegan-friendly option, Earth Balance shortening has worked well for me. It’s also non-hydrogenated and free of trans fats, which makes me feel better about using it regularly.
- Store Brands: I’ve also tried store-brand shortenings from major supermarkets. While they can be more budget-friendly, I noticed some differences in texture and flavor, so I recommend testing them in small quantities first.
Tips for Using Shortening in Baking
- Always measure shortening accurately; using too much or too little can change the texture of your baked goods.
- If a recipe calls for chilled shortening, I keep mine in the fridge to maintain consistency.
- When substituting shortening for butter, keep in mind that shortening lacks water content, so the texture might be slightly different.
- Combining shortening with butter can give you the best of both worlds—flakiness from shortening and flavor from butter.
Final Thoughts
Choosing the right brand of shortening has definitely improved my baking results. I recommend starting with a trusted brand like Crisco if you’re new to baking, and then experimenting with organic or specialty shortenings based on your dietary preferences and taste. Remember, the best shortening is one that fits your baking style, health considerations, and flavor expectations.
Happy baking!
Author Profile
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Kenneth Dizon is the voice behind CrossFitsawmill.com. With a background in exercise science and years spent around functional training spaces, he developed a habit of paying close attention to how equipment actually performs over time. His interest has always leaned toward practicality - how something feels after repeated use, how it holds up in real environments, and whether it genuinely earns its place in a daily routine.
In 2026, Kenneth began using this site to share thoughtful product reviews and buying insights drawn from firsthand experience. Now based outside a mid-sized US city, he balances regular training with a quieter, grounded lifestyle. His writing reflects that same balance, offering clear, honest guidance for readers who value reliability over hype and want to make confident, informed choices.
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