Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
If the recipe calls for shortening do not substitute for oil.
Yes, Crisco oil is a vegetable oil.
vegetable shortening (CRISCO)
You could probably substitute a solid white shortening such as Crisco for lard, although I would be concerned about unhealthy aspects of partially hydrogenated oil.
Margarine, Crisco, lard, or solidified olive oil butter.
shortening adds lipids or fats to tenderize the flour.
Yes, you can substitute lard or shortening for butter or vegetable oil in cookies, as long as you realize the resulting cookies will not have a buttery taste. Crisco has a butter flavored shortening that works and tastes quite well, although you might consider the health risks of the partially hydrogenated oils in any shortening. Lard is a fine substitute, with good flavor results. You can also replace the butter flavor with additional vanilla or other flavor extracts.
Shortening is called so because it shortens the gluten strands in flour. Shortening is any kind of solid fat, i.e. vegetable shortening (like Crisco), lard, butter, or margarine.
Several groups of people don't eat lard. Lard is made from pig fat. This prevents vegetarians, vegans, Muslims, and Jews from eating products made with lard. A good substitute is vegetable oil shortening.
It depends on what you are baking or cooking. Vegetable oil can substitute in some cases. Although it will change the characteristic of your end product because vegetable oil has less "shortening power" than vegetable shortening. Butter can substitute too but you would have to increase the volume and there is the risk of burning depending on what you are making. Lard can substitute too. Its really hard to give an answer that is good, safe without knowing what you are using the shortening for. If you are frying something it is another different matter too.
No, pie crust is one of the things that has to use a solid shortening.
No. Lard is animal fat and shortening is vegetable oil that has been hydrogenated.
Unfortunately, Crisco is a terrible lard substitute. It doesn't taste as good; it doesn't perform as well in pastry-making; and it turns out to be less healthy than lard because of its trans fat content. (Crisco did introduce trans-fat-free shortening in 2004.)
The brand doesn't matter but it has to be lard or shortening....