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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.
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, 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! 🙂
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, 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
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. 🙂
Thanks
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!
This is what we use – most professional bake shops use it. We make up a batch to fit in a 5 gallon bucket.
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.
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! 🙂
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
Thanks for this