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Pan Oil. An oil (q.v.) product consisting of variable mixtures of vegetable and lard oils, white mineral oils (q.v.), surfactants (q.v.) and antioxidants (q.v.), that is applied to interior pan surfaces to facilitate the release of baked products. It should be bland in flavor, have a smoke point (q.v.) no lower than 350¦F (171¦C), be resistant to oxidation (q.v.) and polymerization (q.v.), and be easy to apply.