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71 Comments
Mgnius94
March 28, 2023
I never use the commercial spray on non stick pans because I thought it wrecks the non stick finish.
Cindy F.
February 28, 2021
I threw out my bundt pans, because they never came out good. I have tried everything, and my cakes come out fine in regular cake pans, but not the bundt pans.
Lydia C.
December 1, 2020
I made this mixture up today, brushed my Bundt pan with it my pound cake came out perfectly with no crumb left. This is a genius tip!
Loni B.
October 13, 2020
I’ve been using this for years. Never a crumb, NEVER! I got the tip from a you-tube “Gretchen’s Bakery”. I pass this along to everyone who bakes!
Junecat
July 2, 2020
For loaf pans, I fold and line them with parchment. Lift the loaf out by the paper. No flipping damage. When fully cooled, the paper comes off cleanly. There’s hardly anything to clean in the pan; no scrubbing. For cakes, butter the pan generously, cut parchment for the bottom. If the cake isn’t lose after baking, gently run a thin spatula around, but it’s usually not needed. A strip of parchment around the edge might work too, but I’ve never felt the need. (Maybe on a cheesecake?) Again, the pan is easy to clean. I’ve used Crisco and Pam, but don’t like partially hydrogenated oil or aerosol gases. In other cooking, to grease, I use solidified coconut oil, and hand pumped spray cans of avocado oil or olive oil but they leave a residual flavor, especially the olive oil. If you match the flavor to the cooking it’s less noticeable (sweet-coconut, nutty-avocado, savory-olive.)
Lois M.
August 3, 2019
I took a Wilton decorating class more than 40 years ago and was given this same recipe. The only difference is my recipe calls for an additional 2 Tablespoons of flour. I still use a spray release for baking things such as casseroles, hot dips, etc., but love this for cakes - especially in shaped/bundt style pans.
Windischgirl
September 16, 2018
Thanks for catching that! Yes, it’s a typo. I usually call the oil-flour-shortening blend Magic Pan Release, so ‘Special Grease’ was just not registering in my brain.
Windischgirl
September 16, 2018
I’ve tried the butter-and-sugar approach (recommended by King Arthur Flour) in a bundt pan and had sticking beyond belief. I would think the sugar melts and gives you...caramel, which is sticky, sticky, sticky.
I’ve had much more success with SC, but I usually use coconut oil or organic margarine for the shortening component. Use a paper towel, silicone brush, or even clean fingers to get an even layer into all the crevices. It will form a crust in baking and once cooled, should release easily. Let the cake shrink!
With regard to sprays: many newer pans have a slick surface or some sort of nonstick coating, so the sprays bead up and don’t allow for an even coat (Baker’s Joy is a little better). A thicker substance, such as SC or butter/flour, allows for an even coating. I like SC for its convenience as it keeps in the fridge for ages...but it’s not shelf-stable.
I’ve had much more success with SC, but I usually use coconut oil or organic margarine for the shortening component. Use a paper towel, silicone brush, or even clean fingers to get an even layer into all the crevices. It will form a crust in baking and once cooled, should release easily. Let the cake shrink!
With regard to sprays: many newer pans have a slick surface or some sort of nonstick coating, so the sprays bead up and don’t allow for an even coat (Baker’s Joy is a little better). A thicker substance, such as SC or butter/flour, allows for an even coating. I like SC for its convenience as it keeps in the fridge for ages...but it’s not shelf-stable.
Smaug
July 28, 2018
I realize that solutions to nonexistent problems have become the very foundation of the US economy, but does anyone really make so many cakes that they can't grease or line their pans? In my experience, even the most elaborate preparations can be done in 2 or 3 minutes without trying very hard.
Nancy
July 25, 2018
Editor- maybe put note about republishing at top and/or update as needed (e.g., Stella Parks book WAS published).
BerryBaby
July 23, 2018
I conducted my own non-stick experiment this weekend. Made two zucchini breads using metal, standard, bread pans. One, I brushed with olive oil as the recipe stated. The other was lined lengthwise with parchment and sides brushed with olive oil. Both removed from the pans flawlessly. The oil had a thicker crust however both were great. Conclusion...no parchment is necessary.
JJ
April 9, 2018
Instead of using "butter", I use Crisco and never have trouble releasing anything it is used for. The bottoms also do not burn. Of course using the grey/brown type pans will also cause the burning especially when the heat in the oven is not lowered. Much easier to apply the pan coating if you use a paint brush.
Diane
August 7, 2017
I've had some luck using Pam with Flour, but I don't care for its odor -- which seems to cling to baked goods after baking and plating. Anyone else have this issue?
Terre T.
June 12, 2020
Yes! I have never liked the smell or taste of Pam. I don't know how they can even sell it. I am going to try this recipe above!!
Camille D.
August 7, 2017
I called Nordicware the told me to get Dawn Erasing foam so far have cleaned up 2 pans Give them a call your self for further directions
meryl
August 6, 2017
I made this & it worked- but I agree with the comment Bakers Joy Forever! Why reinvent the wheel??
Travelinman
July 20, 2017
I use a recipe from Jacquy Pfeiffer's book, "The Art Of French Pastry", which is 40 grams of room temp, unsalted butter blended with 8 grams of cake flour. It works great so far in any type of baking. Keeps for about 10 days in the refrigerator. You just let it come to room temp before brushing on a light coat to your bakeware.
Karen L.
July 14, 2017
Back in the dark ages of cookery in an English girls school, we were taught to grease cake tins using melted lard and a pastry brush, this in the days before non-stick. Lard was always supposed to do the job far better than butter. I haven't tried it in years, but I may try it again.
Elizabeth
July 14, 2017
I would never use anything that comes in an aerosol can.
If a pan has straight sides and bottom, line it with parchment paper; it's not really "a lot to remember" at all. If the pan is fluted like a bundt pan, use a stainless steel hand-pump oil sprayer (about $15 at any decent Cooking Supply store). As long as they're never more than half full of oil (your choice of oil, rather than the usually inferior oil that comes in commercial aerosol spray cans), they're insanely easy to use, and insanely easy to clean and refill.
If a pan has straight sides and bottom, line it with parchment paper; it's not really "a lot to remember" at all. If the pan is fluted like a bundt pan, use a stainless steel hand-pump oil sprayer (about $15 at any decent Cooking Supply store). As long as they're never more than half full of oil (your choice of oil, rather than the usually inferior oil that comes in commercial aerosol spray cans), they're insanely easy to use, and insanely easy to clean and refill.
Jane
July 13, 2017
I mix butter and flour like a beurre manie. Not too soft, still a bit firm. Works every time. The key is to not let the butter get too mushy.
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