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Jar of homemade baker's grease pan coating with a pastry brush and coated loaf pan

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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 jar (about 1 1/4 cups)
Course: Pantry Staple
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup olive oil
  • 1/2 cup shortening organic, if you like
  • 1/2 cup all-purpose flour

Method
 

  1. Put the olive oil, shortening and flour into a bowl.
  2. Beat with an electric mixer until the three ingredients are smooth and thoroughly combined, 1 to 2 minutes.
  3. Pour the coating into a container and seal it with a lid.
  4. 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.