Pan Release, Professional Pan Coating (Better Than Pam Spray!)

"If you bake and cook everyday then this is a must to have in your cupboard, it's so much cheaper than using cooking spray and works even better than Pam cooking spray, no chemical fumes and will not leave burnt on black residue on the edges of your pans like cooking spray will and will keep forever in your cupboard --- for baking recipes using chocolate you may use 1/2 cup unsweetened cocoa powder in place of white flour or 1/4 cup each cocoa powder and flour --- this may be increased or decreased sucessfully just make certain that *all* three ingredients are the same amounts or the mixture will not work as well ;-)"
 
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photo by Katzen photo by Katzen
photo by Katzen
photo by Bonnie G #2 photo by Bonnie G #2
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Katzen photo by Katzen
photo by gailanng photo by gailanng
Ready In:
5mins
Ingredients:
3
Yields:
1 1/2 cups
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ingredients

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directions

  • Place all ingredients in a mixing bowl.
  • Using an electric mixer beat until mixture has increased in volume slightly and resembles marshmallow cream.
  • Place in a container with a lid and store on the counter or in a cupboard (in hot weather it may be refrigerated).
  • The mixture tends to separate slightly upon sitting in your cupboard or refrigerator so mix before using, then brush pans using a pastry brush or a clean paper towel.

Questions & Replies

  1. Is there a way top make this gluten gree? Can I substitute Bob's Red MIll one-to-one Baking Flour for the AP flour?
     
  2. Is this Thin enough to be brushed on, or use by hand?
     
  3. Hy,I'm new to your website and am a bit unsure of some of the ingredients,can you tell me what is pam spray? Also what is canola oil?, And lastly,for now, what is vegetable shortening or Crisco shortening? and where do I buy these ingredients? I live in the UK,a town called Blackpool. I look forward to hearing from you soon. Many thanks, Christine Connolly.
     
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Reviews

  1. Ok, I was taught this recipe in culinary school while studying baking and pastry art. In a professional kitchen you would be hard pressed to find PAM type sprays. This stuff works better, is cheaper and won't hurt your pans. The brown goo from the sprays is actually the propellant that they use. A dark pan gets hotter, faster and can dramatically alter the results of you baking to the point of causing burnt bottoms and undercooked middles. I have never heard of the cocoa substitution, but it makes sense and I can't wait to try it.
     
  2. I have to agree, this is way better than Pam! This does not leave that icky brown gunk on the unused part of the pan or cookie sheet like some of the sprays do and it definitely releases with ease. I make this all the time and keep it stored in the fridge in a container then scoop out some to thaw (soften) while I an mixing up my batter. I then brush on the softened mixture to my pans, voila! Works great every time. Thanks so much sharing!
     
  3. In recommending this to someone I realized that I never rated this... so very sorry! This is amazing stuff, I absolutely love it! Very easy to put together, really thrifty and works great. I use a silicone pastry brush to apply and it spreads very easily for me.
     
  4. I made up two batches of this today. First, I made one as written. Then I realized that I was making Brownie Bites so I made up another batch using cocoa powder instead of flour. It worked beautifully on my mini muffin pans. No more PAM for me.
     
  5. Love IT! Have been using this recipe for nearly 20 YEARS. I use 1 T measurements and it's always plenty, even for 2 half sheet cake pans. FYI: Remember that all cakes will stick if left in the pan too long.
     
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Tweaks

  1. I made up two batches of this today. First, I made one as written. Then I realized that I was making Brownie Bites so I made up another batch using cocoa powder instead of flour. It worked beautifully on my mini muffin pans. No more PAM for me.
     
  2. I have this very pretty bundt pan with rose and leaf motifs on it. Fond as I am of it never once have I been able to salvage a cake coming out of it except with some clever camouflage icing. Tried your pan release coating with cocoa powder instead of flour and the cake virtually slid out. No poking or nudging required at all. I can't tell you how big this is and how super excited I am. Thank you ever so much for another lifesaver.
     
  3. This worked great today for a batch of brownies. I made it with flour instead of the cocoa powder and it didn't leave any flower-y residue on the brownies. I don't use commercial sprays and have always done the two-step grease-and-flower technique, so I look forward to having this on hand!
     
  4. I made this yesterday with cocoa instead of flour for my son's chocolate birthday cake. It was so easy to get into all the dents and bends of the character cake pan. I stored the rest in the fridge for the brownies I thought I was going to make today. Thanks
     
  5. I just used this in my supposed no-stick bundt pan and the cake slipped right out. YEAH!! I did change it slightly to make it gluten-free by using rice flour instead of wheat flour. Thank you X 1000 Jill
     

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