Non Stick Pan Coating Recipe


Do you still grease and flour your pans? I use to make and sell decorated cakes and I always bought a non stick pan coating that made the cakes release from the pans easily and without sticking. Then one day I couldn’t find it anymore so I went back to the old fashioned way of shortening and flour. Although that works, it is always so messy. With this recipe all you need to do is coat any pan and that’s it! I even used a pastry brush to put it on making it even less messy.

Source: Debbie Schull






In a medium bowl combine

all three ingredients.



Mix until smooth and creamy.

Store in an air tight container for up to

3 months or in the refrigerator even longer.



To use: Brush the pan with it using a pastry brush,

paper towel or even your fingers.


Non Stick Pan Coating Recipe



  1. 1/2 cup all purpose flour
  2. 1/2 cup vegetable oil
  3. 1/2 cup shortening


  1. In a medium bowl combine all of the ingredients.
  2. Using a mixer beat until smooth and creamy.
  3. Place into an air tight covered container and store in the pantry for up to 3 months or in the refrigerator for even longer.

To Use:

Use a pastry brush or clean paper towel and coat the inside of the baking pan then add your batter.




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  1. I make this also. It works really well. Lot less inexpensive then Wilton’s Release. I stumble over this recipe several years ago. Thanks for sharing.

      • Me too – with chili or soup on a cold Winter’s night. Bought some at the local farm market one year. My mom used to make cornbread twists or garlic when we had homemade soup. So, I thought I’d save her the trouble of making cornbread – bought several cakes which the lady at the market said would “knock your socks off” … it nearly knocked our teeth out. We cut it into quarters and then took it out to heat it up in the microwave … hard as my head! Even steaming it a little in the microwave could not revive it!

  2. My mother baked/decorated wedding cakes when I was growing up (I ate a lot of “cake-tops”, from when she leveled the cake layers). I recall she used shortening on her pans. Better than the chemical process of non-stick pans (both that which might wear off and get into the baked products, as well as in the water supply near the factories that make the stuff — a problem in parts of our state where non-stick cooking pans have been made). Old-timey ways are sometimes better… how about using lard? Now, that’s old-timey way 🍰 – Oscar

    • Oh you know I have lard! I put it on waxed paper and use my ice cream scoop to give me my portions and freeze it! Then I put the frozen scoops into a freezer bag. When I use it I just thaw one scoop. It lasts forever this way. I buy it in Amish Country. Thank you Oscar for your wonderful comment and sharing your memories!

  3. This is awesome, thanks for sharing this Diane. I bake loaves for the Downtown Mission once a month and they often stick, this will be a life saver.

  4. I don’t make much in the way of sweet things, so I usually use butter and cornmeal to “grease” the pan for biscuits, cornbread, etc… Do you think making the mixture with cornmeal would work?

    Virtual hugs,


    • I honestly don’t know. I also am not sure how long it would last using cornmeal compared to flour either. If it were me, I would stick to what you know works using cornmeal and butter in this case.

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