Found this recipe for pan grease submitted by Anne Welch to experts.about.com

Mix equal parts:

vegetable oil
shortening
flour

Spread it in your pan with a pastry brush, or your hands.

Thought this might be helpful.

I'm going to try it on my Nordic Ware bundit pans!

..yes, that is what I use too! It is very inexpensive and no overspray mess! I use 1 cup of each, mix it up and pop it in the fridge so I always have it on hand!!

does it separate in the fridge???? Like do you have to kind of mix it up again everytime you use it/??

..nope! I just dip my pastry brush in and start coating the pan/s. It's terrfic in my opinion!

hmmmm, I've never refrigerated mine, but then my house is always cool... should I put it in the fridge?

That is the only thing I use now too, and it is WONDERFUL!!

There is really no need to put it in the fridge but I just do..guess it's just a mental thing with me!

I do love the pancoat and you're the one that got me started on it MrsMissey!! Thanks for all the great advice you give

When I took my classes our instructor used a pan grease as well, and it was a weird goldy yellow color.

Does this one turn a color?

Just curious if this is what she was using, or whether she was buying it from a supplier.

Thanks

Love this stuff. I found the recipe in a country cookbook that called it "special grease" and I've been using it for a few years now. Never fails!
I keep it in the fridge just out of precaution, but the recipe says it can be kept as long as 6 months, which I've never had to worry about.

happy baking!
Bekah

what type of oil? , I ask because I only use extra virgin olive oil. even in my cakes when it calls for oil.
Lisa

I use canola, klkhoneycutt. I think olive would work, but may scorch as it has a lower smokepoint.
hth
Bekah

I use vegtable oil but if you wanted to use olive oil it just might change the taste of the cake... I don't know if you use it for your cakes and don't notice any change then it should be okay

So does this work like Cake release by keeping the crumbs to a minimum too?? That would be great!!!

..I don't know if it has anything to do with it or not but I've never had an issue with crumbs.

Works exactly like cake release only cheaper.

I agree - I don't have an issue with cake crumbs either. The stuff is wonderful!!

(Not sure it would work with olive oil or not - that has a lower burn point - I'd stick with canola, corn or vegetable oil to be sure it would work)