Modern industrial cake production relies on efficient, high-speed processes to produce large volumes of cakes consistently. A key factor in these operations is the use of non-stick pan oils (also known as release agents) to ensure baked cakes release easily from their molds. These food-grade oils create a thin barrier between the batter and the pan, preventing sticking and protecting both the product and the equipment. The following sections provide an overview of the cake manufacturing process and examine the critical role of non-stick oils in product quality, production efficiency, and sustainability.