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Trust me! You should not be without Miracle Pan Release!
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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
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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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I definitely need to try this!
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!
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!
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!
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.
You're right…this stuff is amazing! Use it all the time!
I love this stuff! Thanks for stopping by, Julie!
Making this. Thanks.
I hope you enjoy the recipe, Janie!
Hi. This is stuff I pretty much always have on hand! Thanks so much for sharing this. 🙂
Thanks for stopping by! 🙂
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.