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
Ingredients
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
http://www.InDianesKitchen.com
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup vegetable oil
- 1/2 cup shortening
Directions
- In a medium bowl combine all of the ingredients.
- Using a mixer beat until smooth and creamy.
- 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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What a great idea!!!!!
Thanks Valerie it really is an amazing recipe!
Wow, this is very useful! Thanks for posting.
Thank you Dan!
What a great idea!
This stuff is wonderful! Thank you Robin!
I mostly grease by spraying oil and then dusting it with some flour… you have shared a different way to do that.. liked it..
Yes it’s all in one coating. I used the pastry brush to put it on but you can put it on with your fingers or a paper towel. Give it a try it is wonderful.
Wow ! Sounds great !! Love to try this.
Thanks it is a great pan coating!
Yummy
Thanks Mistimaan!
How interesting🤔 a great alternative!
Thank you it works!
So freaking handy! Thanks!
It really is! Thanks!
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.
You’re welcome and you are so right…so much cheaper! Thanks!
I scrolled down a little too fast and my eyes fell on that cornbread. Oh my! 🙂
Lol Love that stuff!
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!
Hahahaha thanks for a good laugh!
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!
I’ll admit that I grew up (suburban California) with Crisco and did not know about lard. When my wife & I moved to rural West Virginia, our farmer neighbors invited us to join in hog butchering. What a tradition! Of course, this was our introduction not only to lard, but how lard is rendered from the hog fat. Also, we learned that the BEST pie crusts are made with lard. Unfortunately, unless you live near some Amish, most hog fat goes into pet food these days.
-Oscar
https://hermitsdoor.wordpress.com/2011/12/10/farm-life-preserving-the-harvest-part-11-hog-butchering/
You are so right. Also, with all the health concerns people have made it taboo to use. I seriously don’t see where it is any worse than butter and I certainly use enough of that…hahaha
Hello Diane, I have your banana bread made and posted here
Thank you Kurian!
You are welcome Diane
Actually thank you
You are so sweet! You are more than welcome Kurian!
Thank you very much madam for the Non stick pan coating recipe.Very helpful for food lovers and even Chefs.Take Care🌹🙏
Thanks so much Francis!
My pleasure.🌹🙏
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.
I love this stuff! Make, brush it on and your done! Glad it will help.
Great!
Thanks!
You are welcome.
What an amazing idea!!
It is so easy to make and use! Thanks Jess!
Yes! I am so suggesting this to everyone I know!(who cooks!)
Thank you!
Welcome!
Welcome!
https://wp.me/pa8Ewv-33
Savoury corns/quick recipe
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,
Judie
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.
Great Idea. Less chemical the better
Exactly! Thank you!
This. Is. Fabulous. Thank you.
Thank you it is the best non stick coating I have ever used.
That looks easier than grease and flour.
!00% better than grease and flour! I use a pastry brush to put this on. I love this stuff! I keep mine in the refrigerator.
A very clever thing to keep on hand. Thanks for sharing.
You’re welcome and I love that this keeps for so long. I keep mine in the refrigerator even though it never lasts that long..lol