Professional Pan Coating Recipe

June 23, 2012

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What You Need

 

  • 1/4 cup vegetable oil
  • 1/4 cup (Crisco shortening is good)
  • 1/4 cup all-purpose flour

What To Do

Mix all ingredients in a small bowl. Use electric beater until completely mixed.

Store in the cupboard or fridge.

Brush on pans or muffin tins :) Enjoy!

Professional Pan Coating Recipe
 
 
Ingredients
  • ¼ cup vegetable oil
  • ¼ cup (Crisco shortening is good)
  • ¼ cup all-purpose flour
Instructions
  1. Mix all ingredients in a small bowl. Use electric beater until completely mixed.
  2. Store in the cupboard or fridge.
  3. Brush on pans or muffin tins :) Enjoy!

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{ 8 comments… read them below or add one }

Kerry Lisinski Krassner June 24, 2012 at 9:56 am

Can you use this directly on food as you would Pam spray?

Reply

Wynonah June 25, 2012 at 3:44 pm

can tapioca starch/potato starch/rice flour or other grain flour/gf flour mix be subbed for the flour? I’m glutenfree, and wheat flour is a no-no! Thanks!!!

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Budget Savvy Diva June 25, 2012 at 4:05 pm

Yep :)

Reply

Ruth June 30, 2012 at 2:52 pm

This will work for non-sticking but it will add more fat to the food then Pam does.

Reply

OcalaMom June 30, 2012 at 7:21 pm

So, since this has flour in it, can it be used like the Pam Baking spray or Baker’s Secret spray? So I don’t have to flour a pan when I bake a cake?

Reply

Terri October 21, 2012 at 6:53 am

I don’t think any of the many different varieties of Pam has any flour in it. It just greases the pan. Flouring the pan is specifically for baking products not to stick to the pan. You don’t exactly need flour in your scrambled eggs. IYKWIM. This would be more like Baker’s Joy.

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Terri October 21, 2012 at 7:03 am

Woops clicked submit too soon… meant to click the stars. I am GF too Wynonah and it sounds like an awesome version of GF Bakers Joy, which is not an option in the stores. Because GF products are often drier and do tend to stick….I can’t wait to give this a try! Thanks Budget Savvy Diva!!! :-D

Reply

Cheryle January 11, 2014 at 5:55 pm

I have been baking with this for over 20 years and it works perfectly. I even do it when I make cornbread. Works every time and doesn’t leave the film that PAM does. You can do in any quantity as long as they are equal. Sometimes I just make 2 T. of each because if the shortening goes rancid you have to throw it all out.

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