Browse 10 fats ingredients and their substitutes.
Click on any ingredient to see tested replacements with exact ratios and use-case guidance.
Mild, high smoke point oil used for high-heat cooking, dressings, and as a finishing oil.
4 substitutesDairy fat used for flavor, tenderness, moisture, and structure in baking and cooking.
6 substitutesTropical oil solid at room temperature, used in baking, sautéing, and as a butter substitute.
4 substitutesClarified butter with milk solids removed. High smoke point, rich flavor, used in Indian cooking and baking.
4 substitutesRendered pork fat used in traditional pie crusts, tamales, biscuits, and frying.
4 substitutesFruity, rich oil used in Mediterranean cooking, dressings, roasting, and some baking.
4 substitutesNutty, aromatic oil used as a finishing oil in Asian cooking, dressings, and marinades.
4 substitutesSolid vegetable fat used for flaky pie crusts, tender cookies, and frostings.
4 substitutesNeutral-flavored cooking oil used for frying, sautéing, and adding moisture in baking.
5 substitutesSolid vegetable fat used in pie crusts, biscuits, frostings, and frying for tender, flaky results.
3 substitutes