An Ode to Pan Grease

​ There are some times when a small discovery completely changes how you bake, changes the results you achieve.  Just a minor adjustment, but viola!  Where have you been all my life?  Pan grease was one of these discoveries for me. It's such a simple thing, just a slight change to the way I was greasing my pans. But the results, amazing, there's no other word for it. With pan grease - anything I bake just falls out of the pan. I use it for everything; breads, cakes, I even greased the bottom of my last pie pan.

I've even tried making a gluten free version. I admit that it doesn't work as well as its gluten cousin, but still better than butter and gluten-free flour or non-stick spray.  It's super easy to make, all you need is a mixer, flour, shortening, and oil. Shortening, ya, I know - not the most popular ingredients these days. I use the organic shortening that doesn't contain trans fats.  I have seen pan grease recipes that call for butter instead, but in my experience it doesn't work as well and isn't as shelf stable. This combo I can whip up in a flash and then store in my pantry in a Bell jar. It's good at room temp for at least three months (although I've never actually had it last that long.)

So check it out - I promise you it will make difference. You may never want to use anything else to grease you pans again!

Pan Grease

Pan Grease

Miraculous grease for all your baking needs. Makes baked goods fall out of the pan. Makes approx. 1 1/4 cup (10 oz).

1 Batch(es)
Preparation time
Cooking time
0 min



  • 1/2 Cup (96g) Organic Shortening
  • 1/2 Cup (60g) All purpose flour
  • 1/2 Cup (112g) Canola oil
Super easy


1. Combine all ingredients in the bowl of a stand mixer.

2. Whip together on medium high until light and fluffy.

3. Store in an air tight container at room temp. Lasts for three months or more. (Mine never lasts that long.)

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Saturday, 19 September 2020