... because shortening isn't butter. Someone else in this thread mentioned that fats have dipole moments, but that doesn't mean that all fats react with the sa

... because shortening isn't butter. Someone else in this thread mentioned that fats have dipole moments, but that doesn't mean that all fats react with the same intensity. For any affected substance: molecular weights, crystalline structures, etc all play a role. You aren't uniquely "ringing water's bell" with 2.45GHz