If you don't have oil on hand but do have some shortening in the cupboard, you may be in luck. The BHG food team investigates whether you can substitute shortening for oil in recipes.
It all depends on the recipe. Using shortening instead of oil will change the texture of baked goods. Because shortening is a solid fat, it will add more air to the batter when beaten, giving the end product more of a cakey structure compared to the more dense structure oil gives.