Real scrapple doesn't need a greased pan. Real scrapple made the true old fashioned way will have a quarter inch or more grease/fat jelled on the top and around the edge's. This stuff they sell now has so much sage and other filler's it falls apart as you try to cut it before putting it the frying pan. Real scrapple as made by the old time farmers like my grandfather and several uncle's and even my own father many years ago would stay together/hold its shape when you sliced it.