Baking pan release agent
½ cup vegetable oil (I use safflower, because it’s all I keep on hand besides olive oil)
½ cup vegetable shortening at room temp (I use Crisco)
½ cup all-purpose flour
Mix everything together with an electric mixer. It will get nice and fluffy. Place in a lidded jar and store in the pantry. I never refrigerate mine, but my pantry stays cool. Occasionally it separates a bit, and I just stir it back together.
Use a pastry brush to lightly coat baking pans with this stuff; the brush washes easily. (I have used a paper towel in a pinch.)
Ages ago I saw this, or a similar recipe, and it suggested using unsweetened powdered cocoa in place of the white flour (or half of each) for baking chocolate things. It doesn’t leave a trace of white residue on your cakes, etc. However, I have not noticed any residue on what I bake, maybe because I apply it lightly and don’t bake much that’s chocolate.
It was probably me that asked for this recipe. I had found it once before and promptly lost it before I could make any. I'm copying the ingredient list down now and will make up a batch shortly. Thanks so much, I appreciate the info!!
ReplyDeleteNote: Several friends have reminded me how bad hydrogenated fats like Crisco are for us. You can substitute with a fat other than vegetable shortening, but the pan release may be more liquid-like.
ReplyDeleteI made my Pan Release out of 1/2 cup each: unbleached flour, safflower oil, and coconut oil. The coconut oil does liquify at 77 degrees, so I just shake it up real well before using. I tested the batch on a couple of cakes and a banana bread already and it works great. Thanks again for posting the recipe!
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