Cooking oils, solid fats, and dairy fats
7 ingredients
About the Oils & Fats Category
Cooking oils, solid fats, and dairy fats This category covers 7 ingredients tracked in our substitution database, each with its own page detailing tested alternatives, ratios, and quality ratings. Commonly searched members include Applesauce, Avocado Oil, Coconut Oil, Lard, Olive Oil. Because oils & fats ingredients often share functional roles in cooking — fat, liquid, protein, flavor, or structure — substitutions inside this category tend to be the highest-quality swaps, with one oils & fats ingredient frequently replacing another at or near a 1:1 ratio.
When you click into any oils & fats ingredient, you will see every documented substitute with a quality score (1-5), the contexts where it works best (baking, savory, sauces, beverages), any dietary tags (vegan, gluten-free, dairy-free, keto, etc.), and practical notes on how the swap changes flavor, texture, or behavior. This lets you compare options side-by-side instead of relying on a single blanket recommendation. Not every oils & fats substitute is interchangeable — a 5-star substitute for baking may be only a 2-star substitute for a sauce.
For broader substitution strategy, see our baking substitution guide and understanding substitution ratios article. If you are shopping by dietary need rather than ingredient type, the Diets index filters the whole database by vegan, gluten-free, dairy-free, egg-free, nut-free, paleo, keto, soy-free, or peanut-free. Every entry cites the culinary reference and testing pattern behind its quality rating so you can make informed swaps with confidence.
Substitution Quality Distribution
Average quality ratings for substitutions across all categories. Quality is rated 1-5, where 5 = virtually identical to the original ingredient.
Top 10 states by substitute teacher daily pay
Oils & Fats Ingredients Overview
| Ingredient | Substitutes | Best Quality | Top Diets |
|---|---|---|---|
| Applesauce | ? | — | |
| Avocado Oil | ? | — | |
| Coconut Oil | ? | — | |
| Lard | ? | — | |
| Olive Oil | ? | — | |
| Shortening | ? | — | |
| Vegetable Oil | ? | — |
Applesauce
Pureed cooked apples used as a fat or egg replacement in baking.
Avocado Oil
Mild oil with a high smoke point, good for high-heat cooking.
Coconut Oil
Tropical oil with a subtle coconut flavor, solid at room temperature.
Lard
Rendered pork fat, traditional fat for flaky pastries and frying.
Olive Oil
Flavorful oil pressed from olives, used for cooking, dressings, and finishing.
Shortening
Solid vegetable fat used for flaky pie crusts and tender cookies.
Vegetable Oil
Neutral-flavored refined plant oil, suitable for high-heat cooking and baking.
Disclaimer: Substitution data is curated from USDA nutritional databases and established culinary science literature. Always verify allergen information with manufacturers. This is for informational purposes only and does not constitute dietary or medical advice.
Learn more: Baking Substitutions | Substitution Ratios
Read our methodology — how this data is sourced, computed, and verified.
Related
