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


Ingredients:

  • 1⁄2cup corn oil or 1⁄2 cup canola oil or 1⁄2 cup vegetable oil
  • 1⁄2cup vegetable shortening, room temperature (Crisco shortening is good)
  • 1⁄2cup 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.

Reviews:

  • Kimberly Keller

    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.

  • lidz

    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.

  • jln’s mom

    This passed my hardest test, I have some really old mini muffin pans than usually only Pam allows the food to release with. I ran out of Pam so I tried this and was dreading it just assuming it wouldn't work. Well to my surprise it is wonderful. Not one muffin was ruined and I am super happy. I will use this always.Thanks for sharing.

  • Roxanne J.R.

    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!

  • Chef Maria #2

    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.

  • Bobbin

    I just whipped up a batch with flour and a batch with cocoa powder. Super easy and it works. I made a German chocolate cake and when it came out of the oven, it was separated from the edges of the pan perfectly! Love it!

  • Morningfeather

    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.

  • Shazzie

    So easy to make and works like a charm!

  • highcotton

    I’ve noticed that every review these days rates 5 stars, even if you hated the recipe. Please know that this is worth 5 all the way! Last week, I made a recipe for crustless quiche cooked in a mini-muffin pan. It tasted great, but I had to dig the stuff out and it all crumbled. But then I remembered this ‘recipe’ of Kitten’s that I’d been meaning to try. Made the quiche/muffins again, and every single one came out beautifully. As in ‘whole’. Isn’t Kittencal amazing??

  • Coral_Jayne

    This works so well! Thanks Kitten.

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