You're most welcome. But, here's the case for veg oil, as opposed to some animal fat.
Those two categories of lipids have somewhat different chemical structures.
Let's suppose that you want a crumbly texture but you don't want to use a huge amount of fat to get there.
PIZZA = the Breakfast of Champions! Made typically with olive oil, the dough is so gluten-elastic that there are competitions for tossing dough.
Now, into a XXX hot oven, the gluten chain destruction proceeds quite quickly and easily with the veg oil.
That's why what seems so thin and baked isn't the least bit tough/chewy on your plate (if you can wait long enough to use one.)
Cake batters follow the same principle.