shortening for greasing pan

Oils & FatsYear-round

Shortening is pure fat, providing 120 calories and 14 grams of fat per tablespoon; nutritional value varies depending on whether the fat is saturated (lard, hydrogenated oils) or contains unsaturated components (modern vegetable shortenings). Contains no protein, carbohydrates, or fiber, though some formulations may be fortified with vitamins A and D.

About

Shortening is a solid or semi-solid fat product, traditionally derived from vegetable oils, animal fats, or hydrogenated plant-based oils, used to prevent sticking and impart tenderness in baking and cooking. The term encompasses vegetable shortening, lard (rendered pork fat), and other animal-derived fats. Shortening remains stable at room temperature due to its molecular composition, making it ideal for coating baking vessels. Modern commercial shortening is typically produced through hydrogenation of vegetable oils, creating a smooth, white or cream-colored paste that remains solid until heated. The fat content provides lubrication between the batter and pan surfaces, facilitating easy release of baked goods.

Culinary Uses

Shortening is primarily used to grease baking pans, cake tins, and bakeware to prevent batter and dough from adhering during baking. It is applied directly to cookware surfaces or, in some traditions, used with flour (a mixture called a "flour rub") for more thorough pan preparation. Beyond greasing, shortening serves as a primary fat in pie doughs, biscuits, and other laminated pastries where it promotes flakiness. It is also employed in frying applications and as a baking ingredient where fat is required to create tender crumb structures or flaky layers in pastries, cakes, and shortbread-style cookies.

Forms & Preparations

Solid block or stick — Packaged as wrapped blocks or sticks (commonly 1 pound); easiest for portioning and direct pan application.
Tub or container — Commercial shortening sold in large plastic tubs, convenient for frequent use and bulk storage.
Spray — Aerosolized shortening mixed with lecithin and propellant; quick application but less control over coverage and requires distance application.
Lard (rendered) — Traditional animal-based shortening sold as rendered liquid or solid fat; used interchangeably with vegetable shortening in many applications.
Coconut oil or plant-based solid — Alternative solid fats becoming more common; used identically to traditional shortening for greasing.
Flour rub mixture — Shortening mixed with flour (typically 1:1 or similar ratio) to coat pans more thoroughly and prevent sticking in baking applications.