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.

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

Refrigerate for 5 months

Freeze for 1 year
 


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113 Comments

  • Welcome back Gretchen…..we missed your cheerful face and great recipes

    Hope all goes well for you this time

  • I recently tried this recipe and what a difference! No more dusting with flour and no more baking spray laden with chemicals. This stuff works great! Thanks again Gretchen for a great and useful recipe.

  • Hi Gretchen,

    I just wanted to say thank you for all your recepies. My favourites have to be your SMBC I’ve been using it for a while now and I love it. Your amazing carrot cake!! And I’m about to try your brownies.

    Question…. I’ve just run out of pan grease and need to make more. A storm is just hitting so don’t want to go out. Can I use sunflower oil or has it got to be veg oil????

    Oh and a huge thank you for always converting to grams!!!!!!

    Many Thanks

    Jody (UK)

  • Hi Gretchen! I am fairly new to your website and videos. From what I see, I think you are doing a wonderful job. You are a great teacher!

    As for the professional pan grease, I’ve never heard of this recipe. Thank you for sharing this little “baker’s secret.” I do a little baking from time to time, including bread; I look forward to adding this to my recipe list.

  • Hello Gretchen, thank you so much for all your wonderful recipes. I want to ask if it would make a big difference the deviation from the weights because I am used to measuring cups and the likes instead of weighing scales. Because you also provided cup equivalents of your recipes and from time to time deviation occurs with cups versus weighing scale.
    Thanks once again…God bless u more…

  • Hi Gretchen~
    I made it , I used it & I LOVE it thank you so much for freeing my cakes!!
    I do have a question where did you get the pastry brush shown in the picture of this fantastic post?
    Thanks again!

    • GREAT! This was one that I bought through a commercial vendor while still in the bakery, I was thinking about offering them for sale….not sure many people would be interested??

      • Hi Gretchen~
        I made it , I used it & I LOVE it thank you so much for freeing my cakes!!
        I do have a question where did you get the pastry brush shown in the picture of this fantastic post?
        Thanks again!

        Well me for one would buy it (maybe three) and I think others would to, what are the bristles made of ?
        Thanks

  • Thank you for all your tips and advice and also your wonderful recipes! My question can i use crisco butter shortening if i don’t have solid? Thanks again

  • We used you recipe and it works wonderful. Only thing, we are getting a metal taste from our aluminum pans. Is there anything we can add to create a barrier between our pans and our cheesecakes. Thank you

      • Thank you for getting back to me. We are using aluminum pans. Other than the parchment paper, is there something we can add to the pan grease formula to stop the slight metal taste.

        • I am guessing this is the first time this has happened to you using those same pans? So it must be the pan grease recipe- I would say just go back to using what you were using before this started to occur

  • Hi Gretchen ! okay now if I put the pan grease in the fridge do I just let leave it at room temp to soften up again then after using it can I return it back to fridge ?

  • i just discovered you,thank you for your recipes,i want to ask about your pans,i love them so much,what brand are they?for how long can i use then and can i order for them on line.thank you

  • Gretchen please help..Ok so I weighed everything g on the scale so I know I used the right proportions….but Mine is not solid like in The pic…mine is liquidy

    • I think you are right, its ok. Mine (pictured) was before I switched to oil) I used a shortening in the picture (its just pan grease anyway- so it will work just fine)

  • I’m curious why yours is yellow? I have used, for some time:
    1 cup flour
    1 cup Crisco
    3/4 cup canola oil

    I generally freeze 2 ‘aliquots’ (look it up!) of ~1 cup each and start using the remainder right a way. I found that if I used a full cup of canola, it separated by the time I was 3/4 of the way through a 1 cup portion at room temperature, even if I whip it till it’s stiff (like meringue).

    Mine is pure, pristine white.

  • Do you always use 2″ deep pans. I’m currently looking for pans to buy, just casual home baking with a keen interest in making it into a business.

    • Hi gretchen! I find your tips and demonstrations very clear and helpful! I would also like to ask for any tips on how to peel a parchment paper from the meringue with ciz i’ve tried making that for sansrival and i am a bit frustrated when it comes to peeling off the paper after baking and 1 more thing, any tips on how to make the meringue crisp without taking too much time in the oven? Thanks and hope to get a reply from you! God bless!

  • Hi Gretchen! When using this for cakes, would I still need to use a parchment circle? Would this work for both thick and runnier cake batters?
    Thank you!!!
    Ann Marie

  • Hi, Gretchen!
    Been using this fantastic cake release for a while now and never had a problem, best thing I ever made and use it to grease everything.
    Definitely a must in the kitchen where cakes are concerned.

  • Hi Gretchen: I made this pan grease, however mine came out white. An older recipe you had called for margarine instead of vegetable oil. Have I done something wrong with this new recipe, it came out more icing like.

    • You can interchange the oil for margarine if you prefer (its all just fats, the oil however should keep it way softer and not at all like icing) perhaps too much flour? You can add more shortening or oil to thin it (or margarine)

  • I made 1/4 of this recipe and used it to grease my REGULAR cake pan for baking a cheesecake for my sister’s birthday and it worked like a CHARM! Love this recipe, and thank you for giving us non-springform users a chance to bake cheesecake without spending extra $$!

  • Hi Gretchen, thank you for sharing. I have made this pan grease many times and love it. I love all your postings and look forward to getting the next one.

  • I just recently came upon your site and I love all of your tips, etc. (Have not tried any recipes yet but I look forward to trying some) This bakery pan grease is the bomb. I made a bundt cake the other day and in the recipe it said that you might have to use a knife to go around the edges to get it out but I used your grease recipe and it came out so EASY !!!!

  • Hi Gretchen, i really love what you are doing..sharing your ideas about baking. I am an accountant by proffession but i love baking and cooking. I learned so many things about baking from you, the techniques and right ingredients and tools to be use. I always watch your videos and done some of your recipes specially the butter cream. I love it. Now, i love this pan grease recipe of yours. Very helpful. Thanks so much!

  • Hay Gretchen, wat up. I’ve been following you for 3 years never subscribe , but followed. Glad or sorry you sold your bakery. Thanks for the recipes I’ve been baking for 3 years now and your tips help ease the stress of baking which makes baking fun thank #rookiebaker

  • That’s a good formula. I have been using it for years in my bakery. Give it a try, you will love it..

    Aaron

  • Hello Gretchen , I am making this pan grease tonight . Hope it will help me get my cakes out . Thanks for sharing.
    I. Must say love all your tips and recipes . I think I will make the rainbow cake for Easter , it looks great . One question . Is it a heavy cake . I never worked with Almond Paste before . The layers look real heavy . I will still make it just wonder what to expect .
    Thanks again and
    HAPPY EASTER TO YOU .

    • HI Thanks! I know you will LOVE the pan grease recipe! No more stuck cakes!
      The fragnipane is a heavier cake so you only need a small slice. Its very rich and delicious!

  • Since this is to be refrigerated, I’m going to try this with coconut oil and walnut oil. I’ve had such great success with mixing coconut oil and flour (thanks to you) for all of my baking. Just went back to the recipe and realized I might be able to incorporate the walnut oil too. Love the smell and taste of those 2 together. Wish I could have dairy, though.

  • Hello Gretchen, for long time I’ve been using plain butter and a coat of flour, I also use a parchment paper circle and never had issues, but I want to try your recipe because it seen more easy. Should I also use the parchment paper as well?
    Thank you in advance, God bless you.

  • Hi Gretchen, your pan grease has got me out of some tight spots literally, thanks for all the lovely recipes and advice . I just love to bake keep up the good work.

    Brid

  • Hi Gretchen,
    I just want to tell you what a wonderful and inspiring person you are to share all your baking knowledge and recipes with us.
    I have always loved to bake and when I was young, I wanted to open a bakery. Now, I’m too elderly to open anything except a book or get online to watch your wonderful videos and get the recipes for your cakes and cookies and anything else you are making.
    Thank you so much for sharing your expertise,

  • I’m so happy to have found you. Your Baking 101 {that’s my board name, too}, your recipes and general instruction clear, concise and more than helpful. May I post your pan grease on my log?

  • Hi Gretchen!
    I follow you on YouTube and Instagram. Thank you for all the tips and recipes.
    I want to know if the oil in the Pan Grease will affect in any way they taste and texture of the cake.
    Thank you so much for all the tips and recipes!

  • Hi,

    I use the same recipe and mine is white, not yellow, and is fluid-like. How do you get yours thick like butter, and why is yours yellow?

    Thanks!

    • This is actually some leftover stuff that someone gave me (a commercial bakery grease that they wanted me to try) so what I am using is not exactly the recipe, sorry for the confusion- yours in correct you did nothing wrong!

  • Glad curiosity kicked in and made an effort to click it. It was a different one from before when you were in the bakery.thanks again for this!

  • HI Gretchen,
    I LOVE your recipes, and the videos on YouTube. Quick question: I use all organic ingredients when I bake. I use Spectrum organic shortening, and like that but when it comes to oil I don’t want to use Crisco oil. Would rice bran oil be okay in place of vegetable oil for the bakery pan grease? Or palm oil?
    Thanks for any input you can provide.

  • at one time u recipe had margarine instead of the oil.. I have been using your margarine recipe.. when did u change to oil

  • I made up a batch of the pan grease and used it on a non-stick bundt pan for pound cake. It worked fine. There were a couple of spots that stuck, not sure why, maybe I didn’t put it on think enough, but it does look like a miracle worker, peter than spray or anything else.

  • Hi Gretchen,

    What is your opinion on using grease as opposed to parchment paper? Do you use grease on the sides of the pan or just the bottom? Somehow I already see you saying ”that depends the type of cake”. I usually never put grease on the sides of the pan and never really had problems with sides sticking (well mostly because the sides tend to shrink away and you can use a knife on the sides but not the bottom lol), but I have had bottom sticking disaster :/
    I really like using parchment paper because I get less crumbs on the sides but I find (especially with a really light batter) that it can make ripples / bubbles at the bottom of the cake since parchment can play tricks on you and roll up / trap air under. Also makes cleaning of pan easier.

    Thanks so much

    • I love your question because you answer so much of it for yourself! Great observations regarding the parchment paper in certain recipes (yes the wrinkling affect)
      I mostly use it in sponge cakes, cake with less fat in the recipe that I feel will use a little help from some parchment but I always use the grease with it too. I do sides & bottoms.
      Always in sheet cakes no matter what the cake recipe is & brownies too.
      *Angel Food & Chiffons are a different story though- no parchment and light grease, or no grease in the cake of an angel food

  • Hey!

    Baking has been my #1 hobby pretty much since before I can remember, and I’ve always just greased pans with butter, and either flour, semolina, breadcrumbs, grated coconut or whatever else might suit the particular cake I’m making. I’t s rarely a very big problem really. If all else fails one can always trim the edges of the cake off…

    However things can always get even better, right? So I’m trying to get a little bit more scientific and sort of professional about it all. So I’m going to try this out! But I’d like to use butter rather than shortening…

    Now I’m from Sweden and we don’t even have a word for shortening, so I’m having a bit of trouble understanding what it actually is. The only thing I’ve come to understand is that it’s some sort of mixture of hydrogenated fats. Not something I want to put in my body if I can avoid it… I read in your list of conversions and substitutions that coconut fat or oil might be the closest thing we have here. But I’m guessing shortening is somewhere between that and margarine? Personally I feel margarine is one of the most evil products to ever be invented, so I never use that. Ever.

    From whatI understand, shortening has about three major pros; shelf life, stability and the texture it gives the finished baked goods. Neither of which has ever been problematic or important enough for me to want to use such a product. ( I mean come on. I think it’s called shortbread because it’s made with shortening? Well we call it something like tender-dough-cookies, and they’re made with butter all the way. And well… Omg is there anything more lovely?)

    However I recently learned that the water and/or solids in butter make cake batter stick to the pan rather than help it release from it. So this is what I’m thinking. If I just sort of clarify the butter, and thus remove said water and solids, could I then use that instead of shortening in this recipe?

    Obviously I’m most likely going to try it anyways 🙂 So my questions here is really more like, is there anything about shortening and butter and their respective qualities that I’m not taking into consideration? And do you have any comments about what I might want to look for when evalutating the would be success of such an endeavour?

    Loads of love!!
    Karin

    • Hi Karin! I hope you try this recipe & you will be happy you did, you can sub the shortening with coconut oil for sure, your mix will be much more “soupy” though since shortening is very thick and well… that is why we use it (I know I know it is not good for us) but it is what gives stability to all the recipes since the melt point is much higher than the other less stable fats. That being said you may want to add a touch more flour to bind so you dont have a super liquidy concoction.
      As for the term “shortbread” though I will correct you to say that in recipes- the reason it is called “Shortbread” Or “Shortcake Biscuits” etc not because of shortening (since I do not use that in both of those recipes either) But because of the FAT (BUTTER) will cause a SHORTENING of the gluten strands due to interference in the matrix of gluten forming proteins. Hence the name “shortbread” or “shortcake”
      Anyway- just a little FYI there.

      But to summarize, you can use butter for sure and coconut oil will work, just be wary of the liquid-ness of the mix and adjust with flour to make it more “spreadable” thicker. at the end of the day its just pan grease- there is no real risk of it not turning out good, it will work either way since it is just pan grease! LOL

  • Hello Gretchen.
    I have one big question. I have many many baking pans and each one it’s a different size. And i so tired to mesure each one with I need one to be a specific size. How I can mark – write my baking pans forever ?(so I no need to use my measures anymore). Please help!!!
    Btw love the brownies with mint recipe!!

  • I made a devils food cake and used the pan grease. I made one layer in an aluminum pan, the other in a non stick pan. Both released quite easily and in one piece. The recipe did say to dust with flour, which I did. But I am curious if since the pan grease has flour in it, can I skip that step with good results?

    By the way, this was my first flat-topped cake with flat frosting on sides and top. It looked pretty good. I even did a crumb coat. I should have turned the layers upside down for an even flatter look, and I wish I had split each layer so I could fill with frosting.

    I think the flat frosting look is relatively new. I grew up with the swirly frosting look, which hides a multitude of flaws.

  • dear gretchen,
    i dont have vegetable oil and vegetable shortening on hand and i m planning to make a cake today.. can i use corn oil and anything else for shortening… like butter?

  • So, who would think you could get so excited about pan grease????? I’ve been using yours for a while and I just love it! Today I took the release test to a whole new level- blueberry cake in a bunt pan. Both a blueberry cake and bundt pan on their own can be problematic in term of sticking, but to my amazement, I didn’t even need to run a knife around the pan- just flipped it over and it came right out. This really is awesome stuff.

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