Pan release (cake goop)
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A spreadable pan grease made of flour, shortening and oil, kept in a jar and brushed thin onto baking pans. Includes shortening-free and coconut oil versions.
Ingredients
Standard version
- 1 cup all-purpose flour
- 1 cup shortening
- 1 cup vegetable oil (a very light olive oil is also suggested)
Shortening-free version
- 1 cup all-purpose flour
- 1/2 cup neutral oil
Coconut oil version
- 1 cup all-purpose flour
- 1 cup soft (not melted) coconut oil
- 1 cup neutral oil
Equipment
- mixing bowl
- mason jars
Directions
- Stir all the ingredients together in a bowl until fully blended.
- Spoon into an airtight container, such as a mason jar.
- To use, brush a thin coat onto the pan with a pastry brush.
Notes
Storage: refrigerated airtight up to 6 months; cool pantry about 3 months (less in warm kitchens). If it firms in the fridge, let it sit 10 to 15 minutes at room temperature or run warm water over the jar. Use a clean brush or spoon each time.
