01
Ghee
10.01 tbsp : 1 tbsp
Clarified butter with high smoke point; nutty aroma, swaps 1:1 for frying and roasting
10.0
lard substitutes
10 substitutes · avg score 6.2 · Rendered pork fat with a mild, savory flavor and soft, creamy texture, traditionally used for frying, pastry, tamales, and baked goods. Prized for producing flaky pie crusts and tender biscuits.
quick swaps (averaged across uses)
02
Butter
8.01 cup : 7/8 cup
Adds dairy richness and salt; use 1:1 but expect softer pastry crusts since butter has more water
8.0
03
Beef Tallow Fat
7.51 cup : 1 cup
Similar saturated animal fat; excellent in pie crusts and frying, more beefy aroma
7.5
04
Chicken Fat
7.51 cup : 1 cup
Schmaltz adds chicken flavor; great for roasting vegetables and biscuits, 1:1 swap
7.5
05
Shortening
6.71 cup : 7/8 cup
Swap 1:1 for frying and pastry; lard adds flakier texture to pie crusts but shortening is flavor-neutral
6.7
06
Coconut Oil
5.01 cup : 1 cup
Solid at room temp, dairy-free option for baking
5.0