Someone asked me for this recipe, so I’m posting it here. It is not original; it came from a friend who got it from a friend… you know how that goes! At any rate, I make up a batch of this, give half away (it’s easier to mix a whole batch) and always have some in a mason jar on my pantry shelf. I love using it; MUCH easier than buttering and flouring a cake pan (or whatever), and it has no really bad stuff in it. I also find it doesn’t build up a residue on my pans.
Baking pan release agent
½ cup vegetable oil (I use safflower, because it’s all I keep on hand besides olive oil)
½ cup vegetable shortening at room temp (I use Crisco)
½ cup all-purpose flour
Mix everything together with an electric mixer. It will get nice and fluffy. Place in a lidded jar and store in the pantry. I never refrigerate mine, but my pantry stays cool. Occasionally it separates a bit, and I just stir it back together.
Use a pastry brush to lightly coat baking pans with this stuff; the brush washes easily. (I have used a paper towel in a pinch.)
Ages ago I saw this, or a similar recipe, and it suggested using unsweetened powdered cocoa in place of the white flour (or half of each) for baking chocolate things. It doesn’t leave a trace of white residue on your cakes, etc. However, I have not noticed any residue on what I bake, maybe because I apply it lightly and don’t bake much that’s chocolate.