This homemade pan coating, often called baker’s grease, is the kind of simple mixture many professional bakers rely on to get clean pan release. It is made from equal parts olive oil, shortening and all-purpose flour, beaten together and kept in a lidded container. One batch makes about 1 1/4 cups.
A thin layer brushed inside the pan before the batter goes in helps quick breads, cakes and muffins come out whole instead of sticking entirely or in patches. It can be used to prepare any baking pan, including muffin pans.
For chocolate recipes, the flour can be replaced with unsweetened cocoa powder. The mixture may separate as it sits; a quick stir brings it back together. Keep the container in the refrigerator or, if preferred, in a cupboard.
Homemade Professional Pan Coating (Baker’s Grease)
An equal-parts blend of olive oil, shortening and flour that is brushed thinly onto baking pans so cakes, muffins and quick breads release easily.
Ingredients
Method
- Put the olive oil, shortening and flour into a bowl.
- Beat with an electric mixer until the three ingredients are smooth and thoroughly combined, 1 to 2 minutes.
- Pour the coating into a container and seal it with a lid.
- To use, first stir the coating back together if any separation has occurred. Then load a pastry brush and paint a thin, even layer over the inside of the pan, covering the bottom, sides and corners.
Notes
Storage: tightly covered, the coating keeps for about 3 months in a cupboard or up to 6 months in the refrigerator. If it separates, stir before using; discard it if it smells stale or rancid.
A glass container works for storing the coating.
Chocolate version, for chocolate cakes: replace the all-purpose flour with 1/2 cup unsweetened cocoa powder, or go half and half with 1/4 cup cocoa powder plus 1/4 cup all-purpose flour.
Vegetable or canola oil can replace the olive oil for a completely neutral flavor.
