The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why are my pans sticking?

dreamer's picture

Why are my pans sticking?

I am so frustrated and would love some input please. The bread pans I use have been great for a couple of years, with lots of use. Now, within the last 6 months the pans are sticking every time I use them, and I am not a happy camper. I have changed 2 things and wonder if these can be part of it. Due to finances, I am now using a cheap olive oil (on the pans), and cheap flour. Can someone please help me? My bread today is not pretty and I am ready to throw the pans out. Suggestions?



Kent's picture

 Got this from a Fresh Loaf Member

Home-made Pan Release recipe



Published by Paul at 10:56 pm under Extra Recipes, Techniques and Tips

Tired of having your baked goods stick to your pans? Are you frustrated with cakes, panned breads and

cinnamon rolls ruined because they rip out, leaving half of it glued to the bottom of your loaf pan?

Then this is the solution just for you!

And no, there's NOTHING being sold here! Billy Mays is not being channeled. This is just a handy tip

for all you bakers out there.

As noted in a recent post on Banana Bread that came out - or rather didn't - of a loaf pan, here's the

excessively simple Pan Release recipe that a lot of pro bakers use on my other site,

Don't blink or you'll miss it, it really IS that simple!


  • one part flour (by volume)
  • one part vegetable oil
  • one part vegetable shortening.

Place ingredients in a bowl and mix (by hand or with mixer) until smooth.

Put in a lidded container and use a pastry brush to apply to your pans (cake, bread, whatever). Your

fingers or a bit of paper towel will also do if a pastry brush isn't handy.

This can be stored at room temp in the cupboard, lasts for eons.

How much to make? For the jar above, I used a 1/3c measure. I measured the flour, then the oil then the

Crisco shortening (which dropped out of the now oiled cup easily). If you don't do a lot of pan baking,

try 1/4c of each. Total cost: maybe 25-30¢? So even if you only use half, toss out leftovers and make a

new (smaller) batch in 6-8 months, it's still insanely cheap.

This is not only easy to make but a lot less costly than commercial stuff and without questionable

additives. The pro bakers swear by it. Obviously this won't replace spray oil when you need to mist a

loaf but for keeping baked things non stick, it's great and a lot simpler (and less messy) than greasing

and flouring.

Caltrain's picture

My guess is that the nonstick coating is starting to peel off. That's just something that happens to all nonstick cookware sooner or later.

You could line the pans with parchment paper, which would completely kill any chance of sticking. However, I'd just toss the pans out, especially if you start seeing visible flakes or chips of coating!

subfuscpersona's picture

Since these are non-stick pans, the first issue you should answer (for yourself) is whether you are comfortable using a pan where the non-stick coating has started to fail.

If you are OK with continuing to use them, then Kent's reply (of July 17, 2010 - 5:24pm) to you is spot on. This mix of flour, vegetable oil and vegetable shortening has been repeatedly posted on TFL for at least 2 years. I have used it myself and find it very effective.

==== Kent's post ========


* one part flour (by volume)
* one part vegetable oil
* one part vegetable shortening.


For bread baked in loaf pans, I find that oil can result in sticking. Use Kent's recipe OR use a solid like Crisco or lard to grease your pans.


PS You mention that you are now using "cheap flour" in your bread dough. I doubt that a change in the flour used in your bread dough has affected the ability of the baking pan to release the baked loaf. However, just to make sure, do you find that your dough has a different feel (?possibly wetter or more sticky?) as a consequence of your change in flour?

If your switch to a different flour means that you have found a difference in the feel of the bread dough and/or the ability of the dough to hold a rise during fermentation and/or the ability of the dough to have a good oven spring during baking, then please do post back. Maybe it isn't just your pans.

greydoodles's picture

Years ago I ran across several references about using shortening and not cooking oil to grease baking pans. I think it has something to do with shortening holding up better with the heat. Also, use shortening even with nonstick baking pans.

My bread pans have a nonstick coating, and only once did I use one without greasing the pan first. I forgot. Yep. Stuck. I don't use the thinest coat of shortenting possible, but I do cover the interior completely with a somewhat thin coating. If the nonstick surface ever shows signs of wear, out it goes.

At one time I had some nonstick frying pans, and the instructions stated the coating should be oiled occasionally to maintain the coating.

PaddyL's picture

I've got bread pans like yours, brush them well with solid Crisco shortening, and my bread doesn't stick.

maiasimon's picture

that started sticking.  They worked fine for several years and then started to fail.  By the third loaf that stuck I decided to replace them.  I bought USA Pans which are aluminized steel.  From everything I read, these, and Chicago Metallic, should last forever.


good luck!


clazar123's picture

If you can find liquid lecithin,it would be a great help. I mix liquid lecithin and vegetable oil and brush it in amy bread pan. Voila-no sticking.No critical proportions-maybe 1 tbsp lecithin to 3 tbsp oil.A bottle lasts a long time so the initial cost may be worth not having ruined loaves.

Lecithin is a thick golden orange liquid and will mix with the oil. If you check the ingredients on a lot of pan sprays, lecithin is actually what makes it non stick.I also use quick oatmeal in my bread pans.

Just some ideas.