Community Pick
Pan Release, Professional Pan Coating (Better Than Pam Spray!)
photo by Katzen
- Ready In:
- 5mins
- Ingredients:
- 3
- Yields:
-
1 1/2 cups
ingredients
- 1⁄2 1/2 cup canola oil or 1/2 cup vegetable oil
- 1⁄2 cup vegetable shortening, room temperature (Crisco shortening is good)
- 1⁄2 cup all-purpose flour
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
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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.
Reviews
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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.
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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!
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Tweaks
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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.
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