Trust me! You should not be without Miracle Pan Release!
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Miracle Pan Release
If you bake a lot, then this Miracle Pan Release recipe is a must-have item in your pantry! It’s so much cheaper than using cooking spray, and it works better with no chemical fumes! It does not leave the icky weird, black residue on the edges of your pans like cooking spray and it makes clean up a breeze!
To be honest, I have never been a fan of cooking spray. Although I often list that as an option in the recipes I share, I usually do it the old-fashioned way. I coat my bakeware with shortening/butter, or line it with parchment paper. Most of the time, I use my trusty Silpat. Don’t get me wrong, I have used cooking spray in the past – and I’m not knocking you if you use it! Personally, I try to stay away from it now. I hate the residue it leaves on my pots/pans and bakeware – and let’s be honest, it can be hard as heck to get off of your stuff. I have had to trash countless baking pans because of using cooking spray on them. Remember I said I’m a cheap-o?! I hate wasting money like that!
Growing up, I remember my mom greasing and flouring pans to bake with – and for a long time, I did this too. When a friend told me about her miracle pan release, I was sold, and I have never looked back!
An easy alternative to cooking spray
Seriously, this stuff is amazing. Nothing sticks! It’s easy to keep on hand with stuff you probably already have in your pantry (only three ingredients!) – and you can easily make more or less just by remembering to keep the proportions equal! In the recipe I share, I used a half of a cup of each ingredient – which fills a half-pint sized mason jar. If you don’t bake as much, you may only want to use a quarter of a cup of each ingredient.
I use this stuff for all of my cakes and I love how easy it makes everything! The cakes literally just slide right out of the pan – making cleaning them easy too! The best part? I’m not throwing away my bakeware and having to replace it because of all of the built-up gunk from cooking spray!
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Miracle Pan Release
If you bake a lot, then this Miracle Pan Release recipe is a must-have item in your pantry! Nothing sticks to the pan, making clean up a breeze!
Ingredients
- ½ cup all-purpose flour
- ½ cup vegetable shortening
- ½ cup vegetable oil
Instructions
- In a medium bowl, combine all ingredients with a hand mixer until the mixture slightly increases in volume and the mixture looks smooth and creamy.
- Place in a covered container and store on counter top or in the pantry.
To use: Use a pastry brush, clean paper towel or clean fingers to coat the inside of baking pans before baking. Use within 3-4 months or store in refrigerator for longer use.
Notes
You can easily adjust this to make larger or smaller batches! Use the same measure for all three ingredients to increase or decrease amounts.
Example measure if you need less - 1 Tablespoon each all-purpose flour, vegetable shortening, and vegetable oil.
Example measure if you need more - 1 cup each all-purpose flour, vegetable shortening, and vegetable oil.
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Loved it! For how long can we keep this in the pantry?
I would probably use it within 3-4 months – or refrigerate it for longer use. 🙂
It’s only oil, which you leave out shortening, which you leave out, and flour which you leave out. So I would figure this has unlimited shelf life.
Hi. This is stuff I pretty much always have on hand! Thanks so much for sharing this. 🙂
Thanks for stopping by! 🙂
Making this. Thanks.
I hope you enjoy the recipe, Janie!
You're right…this stuff is amazing! Use it all the time!
I love this stuff! Thanks for stopping by, Julie!
I too was wondering what the shelf life is.
I would probably use it within 3-4 months – or refrigerate it for longer use. 🙂
Ive never refridgerated it. It last for months if kept in tupperware container. Ive used this mix since early 90s. It the best.
It will seperate if not used regularly just mox it up.
You can tell when its not anu good.
Jut wondering if you could substitute coconut oil for the shortening and oil. It's so much healthier, and since you can make it solid or liquid, it seems like it might be another way to make this (plus it tastes like butter, so your baked goods' edges will have that buttery taste instead of oil or shortening.) What do you think? Thanks for the recipe. I will probably try it with the coconut oil.
I have never tried it with coconut oil – but if you try it, I would love to know how it works out for you!
This is exactly what I was wondering! Please give it a try and let us know! Thanks!
Ooooh, this is awesome Jamie!! I can't wait to try it out. All of my bundt pans have a weird residue all over the edges and it drives me crazy!!
Try it, Lisa! You'll never want to go back to cooking spray on you baking pans!
can i use coconut oil instead of shortening or veg oil?
I have never tried it with coconut oil – but if you try it, I would love to know how it works out for you!
I definitely need to try this!
Ibe used this for years since the early 90s. Wilton had it. Love it. If kept in air tight cintainer it will last for months.
I use it on all my baking.
Coconut oil might burn since you can't use it in higher temperatured
Of all the available oils, coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage.
I agree…Coconut Oil does NOT burn easy…In fact, it is recommended to use "with" butter in browning foods to help prevent high heat over burning…I have tried using the Coconut Oil in the recipe for MAGIC PAN RELEASE above, and it works great…
Yay
Almond flour? GF
I have never tried making this with almond flour. If you try it with the almond flour, I would love to hear the results! 🙂
Curious to know this would change the taste and/or work on a springform pan when making various kinds of cheesecake? Thanks!
I have used it on my springform pans for cheesecakes and no one has ever seemed to notice! I have also used it for casserole pans … and pretty much everything!
its a ready/handy made spread, easier to use/less messy, that is used instead of the grease the pan and shake some flour on it. so whatever pan you are using to make whatever. if you must grease and flour use this instead. never heard of doing it for cheesecake. cakes,muffins,cupcakes, some casseroles ,etc.
This is what we use – most professional bake shops use it. We make up a batch to fit in a 5 gallon bucket.
Maybe a silly question. After putting on the spread do you also flour the pan?
Not silly at all! There is no need for additional flour since it's already mixed into the miracle pan release! Happy baking!
I made it with coconut oil and it did fine at 350 degrees. Made a chocolate sheet cake and hubby said it was the best ever. 🙂
Hi Jamie, thanks so much for this recipe! I couldn't use my bread pans without baking paper as the bread stuck so badly, but this was brilliant! I changed the recipe a bit as I used coconut oil, so I used 1/2 cup of that but reduced the vegetable oil to 1/4 cup to allow for the lower melting point of the coconut oil. It worked like a miracle! I have put a link to your page in my blog where I have given my version..http://artygreeninparadise.blogspot.co.nz/2015/04/which-kitchen-papers-are-biodegradable.html
Can I substitute coconut oil for the vegetable oil?
Hi, Linda! I have never used coconut oil for this recipe. If you try it with coconut oil, I would love to hear how it works for you!
Hi Jamie, I had to get on here and give you a major high-five! I didn't think anything like this existed or was even possible until I ran across it on Pinterest. I am also a baker, and I can't stand that sticky residue on my baking pans and dishes. I have spent so much money on Baker's Joy until I don't even want to think about it! I have started looking for ways to save money by making things myself at home instead of buying in the store. And this only cost pennies to make. Again, thank you.
Yay for saving money and no more ruined pans! I'm so glad you stopped by, robcangel! I'm also glad to hear you are enjoying this recipe! 🙂
YES – my mom was a professional cake decorator & she turned me on to this method of coating the pans. It's amazing! The professional pans are so expensive & it's nice to have something that doesn't ruin them.
Absolutely! Thanks for stopping by, Gina!
Hi Jamie can i substitute vegetable shortening? if yes with what as i have never seen it in my part of the world
Hope, Zimbabwe
I wish I knew of a good substitute! In some of the comments above, people have used coconut oil with success – but I have never tried it. Hopefully that helps and sorry for not having an exact answer!
I have been doing cake for 20 years. In one way or another. I have always used this. It works great. I hope you will try it. You won't go bake to can.
AWESOME recipe!!! MAGIC PAN RELEASE really works…I use it all the time now!!!
I have used it with Coconut Oil and love it…PLEASE remember, buy only the BEST Organic Coconut Oil in recipes…Most labels will list a medium to high heat of 425 F…If a high heat is not listed, use a differnt brand…I use betterbody foods for my refined organic Coconut Oil…
Ok ~ first thank you for sharing. I, too stay away from cooking oil for the reasons you listed. However, I am not really a baker and am wondering if this would work for things with higher liquid content ~ say casseroles or for eggs ( I like to bake them in muffin tins, but the are a pain to clean). Have you tried using this in those applications? I will try and report back if anyone is interested.
I use it for anytng i put in the oven.
it works great for that. I dont use it on the
stove. but anything that call for spray i use it
When using this pan release, are you able to eliminate the use of parchment paper as well.
I'm def going to try this tonight, I've thrown away a few pans and I just recently paid $40 for a bundt pan and the cake stuck after a few bakes. I'm going to mix this up tonight and pray my cake just slide right out, I will come back tomorrow or later and let you know how it released, thanks for sharing this!
I have that same problem! Did this method work for your bundt pan?
I can’t wait to try this once the weather cools down – no a/c in my apartment. Most cooking sprays contain silicone and since it is a propellant and not an ingredient it does not have to be listed. The silicon is what causes the problem with residue and stickiness left on baking pans, skillets etc…
I will be baking for the next 2 weeks, I’m going to try this. I use the small bread pans and make 30 to 40 breads. I’ll put it to the challenge. Thank you for the tip.
Absolutely perfect thanks for sharing ??
What a great idea! Thanks for sharing! Wish I had seen it before I made a hot milk cake a couple of days ago that stuck to my pans!
I’m thinking this would make a good food-related Christmas gift for the women in my cooking club. What do you think?
Absolutely! I think this is so much better than those icky sprays – and everyone who tries it seems to agree!
I have two fancy tube pans and love making pound cakes in them but since I don’t use either on a regular basis, they have begun to stick. Can I use this in all the cracks and crevices and get a clean cake out of it. Pound cake usually has to be baked about an hour or more.
Hi Betty! Thanks for your question!
I use this Miracle Pan Release often whenever I make pound cakes and they always release completely! Please give it a try and feel free to come back and let me know how it went!
Can you use butter flavor shortening?
Yes.
This stuff is amazing.
I can’t wait to try this I make so many cakes and no matter how many times you clean your pans it gets harder to get they really clean. I have my grandmother’s pans they cook so even but have to be careful not to scratch them. So hopefully this works on them
This is wonderful ? I’ll never use anything else. I made mine with rapeseed oil which 8s all I had and it was fine. Thank you ?
Hi ! Thanks for the recipe. Do you think I can use it for cooper molds ? I want to make canneles…thanks for your response
I have never tried that but I think it will be ok.
Can you use Canola oil if you don’t have vegetable oil on hand?
Yes!
Does this Pan release work for bread baking too.. can it be used to grease bread pan before baking too?
This recipe is typically used anywhere you are told to grease and flour your baking pan. This would work well on bread pans!
I can confirm that it’s possible to make a healthy version of this. I used extra virgin, cold-pressed coconut oil at room temperature, it still had a firm-ish texture but was soft. I whipped freshly milled whole millet & oat grain into it. It ended up looking like caramel ice cream (pic on my IG). It worked a charm on my my cheap dollar store baking pans. I used a sticky gluten-free dough made from freshly milled grain, so it was challenge and it passed with flying colors! No need to use the processed ingredients of the original recipe. They might work but from a nutritional point of view it seems a shame to put them in your yummy home cooked food.