It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
I normally replace with half shortening and half butter. It works fine.
Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
Yes, in some cake recipes, canola oil can be substituted for shortening.
Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.
Yes, but trans fats and hydrogenated fats are really bad for you--watch out!!
No
You have to use some kind of oil. Olive oil is probably the best, although any kind of vegetable or fruit or nut oil will do. The oil combines with the yolk of the egg to form an emulsification. Without the oil, you can't get mayonnaise.
Applesauce
For most things. Let it cool and the finished product will be slightly heavier with shortening.
Vegetable oil is unsaturated. Butter is saturated. Im not sure about shortening.
Shortening, such as Crisco, is made from vegetable oil.
No. It is just vegetable oil. I don't think animal fat shortening is even available except for straight lard.