Homemade pan release is made from 3 ingredients: oil, shortening, and flour. It helps to keep baked goods from sticking to the pan, and it makes a great alternative to nonstick baking spray.
Whether you like homemade alternatives or just happen to run out and need a quick substitute, it’s good to know how to make your own baking staples.
This pan release is a quick, 3-ingredient stand-in for nonstick baking spray in baking recipes, and it takes the place of greasing and flouring the pan. It also works really well with cakes that like to stick to the pan (like bundt cakes).
Below, you’ll find ingredient substitutions, step-by-step photos, and tips for using and storing pan release.
What is pan release?
Pan release, or “cake goop” or just “goop” for short, is a mixture of fat (shortening and oil) and flour, and it is used to grease and flour baking pans in one step.
It also makes a great alternative to nonstick baking spray with flour.
Ingredients and substitutions
Pan release is made from 3 ingredients: oil, shortening, and flour.
- Oil: A similar neutral oil, like canola oil, will also work.
- Shortening: I haven’t tried using another fat, like butter, in place of the shortening.
- Flour: A measure-for-measure gluten-free flour blend should also work in this recipe.
How to make homemade pan release
Add the shortening, oil, and flour to a medium bowl.
Beat the oil and shortening together until well-combined. Stir in the flour just until incorporated.
Store in a covered glass container in the fridge until ready to use.
How to use
Spread the pan release onto your pan using a pastry brush (either silicone or natural bristle will work). For most recipes, you’ll need to coat both the bottom and the sides of the pan.
Depending on your recipe, you may need a light, medium, or heavy coating of pan release on your pan. If you’re using a pan with more detail, be sure to really get the pan release into those parts of the pan to avoid sticking.
Pan release vs nonstick baking spray
Nonstick baking spray is great for so many things! However, it can leave a baked-on sticky residue that is difficult to get off of pans, it can be costly, and it doesn’t work well for every type of recipe.
There are certain types of recipes that tend to stick more in the pans (like bundt cakes). For recipes that require greasing and flouring, pan release makes a great alternative.
Storage
Pan release is best stored covered in a glass container in the fridge. It *should* keep for up to 6 months when properly stored.
However, if it ever looks or smells off, toss it and make a new batch.
More homemade baking basics!
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Homemade Pan Release
Equipment
- Mixing bowl
- Mixer
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup vegetable shortening
- 1/2 cup all-purpose flour
Instructions
- In a medium bowl, beat the oil and shortening together until well-combined.
- Stir in the flour just until incorporated.
- Store in a covered glass container in the fridge until ready to use.
Notes
- Oil: A similar neutral oil, like canola oil, will also work.
- Shortening: I haven’t tried using another fat, like butter, in place of the shortening.
- Flour: A measure-for-measure gluten-free flour blend should also work in this recipe.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
George says
Can you use this on a loaf pan when making bread?
Kate says
Hi! It works for times when you need to grease and flour.
Patti says
What a great idea. I ran out of spray pan release and went looking for a substitute. This stuff works like a charm.
Kate says
I’m so glad that it works well for you!
Sarah says
Used it in my bundt pan. The cake came right out.
Kate says
Yay! I’m so glad that it worked well for you!