There's a recipe for pan grease in the Cake Mix Doctor book: Mix 2 cups crisco, 1 cup flour. It supposed to be good at room temp for 6 months, and saves the step of flouring pans. Anyone use it? Does it work?
I would think that it does... I use pam and parchment paper
I have used it before but the recipe I have calls for a little oil as well. It works great and you just have to brush it on your pan! I have ordered it from Global Sugar Art the last two times and it is great as well. I love not having to mess w/ greasing and flouring my pan.
Pam grease (classic formula) is equal parts veg shortenign, oil and bread flour. It keeps nearly forever at room temp. I make it up by the mixer bowl full.
I made my own too. I hate aerosols...I always think I am inhaling that gunk. It works wonderfully...pans are also easy to clean, cakes never stick. All good IMNSHO.