Getting tired of greasing & flouring, LOL... I think it's Crisco, veg oil and flour, but not sure of the amounts?
I just lay a piece of wax paper in the bottom of the pan and spray it with Pam....just the bottom....then run a knife around the edge before turning the cake out of the pan. Works like a charm.....peel the wax paper off and you are good to go. Paper does not have to be cut to fit either....a little smaller than the bottom works great.
Cheers,
Shirley
its 1 to 1 to 1 ratio. I use 1 cup flour, 1 cup oil, 1 cup shortening Mix it really well. I store mine in a rubbermaid bowl in the fridge but it does not have to be kept in the fridge. I like to keep it could because it keeps it from seperating..
Have you tried the Crisco Bakers spray? It is an oil/flour in a can. I don't use anything else now I love it so much. There is Bakers Joy and then a Crisco brand. I used the Bakers Joy and liked it and then read this post.... http://www.cakecentral.com/cake-decorating-ftopict-16233-crisco.html+spray .... and saw that most people liked the crisco so I tried that out. I agree with everyone else too. 
i use the equal amounts ratio. i put all the ingredients in a large yogurt container and using just one of the beaters on my hand mixer, mix it up. quick and easy. i store it in the fridge.
Thanks everyone! 
Equal amounts - that's easy to remember! Thanks for the tip on refrigerating it too - i wouldn't have thought of that. Do you mix it in your mixer or by hand?
sdfisher - I generally use a parchment circle in the bottom of the pans and grease/flour the sides. I find that when I use Pam, the sides become crusty and it's hard to torte. Maybe it's my oven, but I don't seem to have that problem w/ grease/flour. 
doc_farms, I've never tried the Crisco w/ flour, but I've used Bakers Joy and liked it. It didnt' get as crispy as Pam. Pricey, though! I'll have to get a can and try it out.
i put all the ingredients into the yogurt pot and mix in there, with the one beater,like i mentioned previously. just have to clean the one beater and the measuring cup.
I use equal parts also, where i differ is I melt my crisco in the Microwave, then mix with flour and oil, mixes way easier this way. I then keep it in my old Wilton Cake release bottles (squirt Bottles) and just keep it in the cupboard. I give the bottle a shake or two before using and then squirt into pan and spread with pastry brush. This way works great for me and I have had no separating problem and it doesn't firm up like when kept in fridge. Have had no cakes stick or harden on the edges since I started doing it this way.
cake release recipe:
http://cakecentral.com/cake_recipe-1963-Cake-Release.html
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