Professional Bakery Pan Grease

Pan Grease 3Professional Bakery Pan This Pan Grease recipe is what I used at the bakery to ensure that all the cakes release perfectly with ease every time.

I have been pleasantly surprised to hear how much you all love this recipe!

No more cakes sticking to pans!  YAY!

I know for those of you who haven’t tried this yet, you are saying “Big deal, Pan Grease!? really?”

Yes – really!  Go a head try it!

It’s the simple things in life that make it so enjoyable!

You can make this recipe in bulk and keep just a cup or two out at room temperature for easy spreading any time.

The remainder can be refrigerated for longer shelf life.

5 from 1 reviews
Professional Bakery Pan Grease
Prep time
Total time
Yield: 3 cups
  • Vegetable Oil 1 Cup (237ml)
  • Solid Vegetable Shortening 1 Cup (226g)
  • All Purpose Flour 1 Cup (130g)
  1. Mix all together in your Kitchen Aid Mixer (or hand held mixer will work too)
  2. until it is all smooth and incorporated.
Store at room temperature for up to 2 weeks.

Refrigerate for 5 months

Freeze for 1 year



  1. Dee Terra says

    Hi Gretchen, as usual you have hit the mark with the pan grease. I have been using since you showed it when you were with that “other” place. I teach a basic decorating class at a local hobby shop and i introduced them to the recipe. They were blown away as I told them of some of my horror stories about stuck cakes. Since I have been using the grease I have had NOTHING stick. I have told all my students to check you out. Again you are Queen of this Court keep up the good work. I have also done 17 of your other recipes, nailed them all, thanks for great directions. Stay cool my friend.

  2. Karla says

    This is an amazing recipe. My mother has been baking for over 50 years, and she has used this exact recipe for over 45 years. NOTHING has ever stuck. No need for parchment paper or anything else. She uses a crumpled paper towel to apply. I use a silicone basting brush. Although, she nor I have ever refrigerated it. It sits on a shelf at room temp. Have never had any issues with it.

  3. Glori says

    Hi Gretchen!

    I noticed you changed this recipe. Is it better to use the Oil instead on the Margarine as in your previous recipe? Does it last longer?

  4. Lula mae says

    How much pan grease do you use? I used some to grease cake pan and the cake stuck some. I may not have used enough. I really enjoy your site!

    • Lee says

      I am quite heavy handed with it on my cake pans. I still line the bottom of the pan with baking paper though. Nothing has stuck so far. It smells and feels so much better than my old method. Before, I used to spray pans with Canola oil, line the bottom and sides with baking paper and spray lightly again. Although the cakes didn’t stick, I disliked the smell and feel of it.

  5. Tasha says

    I am so happy you introduced me to pan grease. Not only does it work better than buttering and then flouring a pan, it’s so much easier and cleaner to use! I’m hooked on your new site just waiting to see the recipes as you post them!

  6. Seamus Beirne says

    Hey is this a new pan grease can u use all vegetable oil or all shorting or butter ? Thanks :)

  7. says

    I love your new site~~!!
    I hope you add a link to be able to print off your recipes, as I haven’t seen a link yet, but can understand trying to get everything up and running takes time and lots of work~!

    Best of luck with the new site and I recommend your site often to my friends as I love all your recipes and videos as they are right on, funny and interesting!

    Good luck with this project and continued success!!

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