Sure!
You just take equal parts of cooking oil, flour, and Crisco, and mix them all together and brush on your pans.
I love it! I usually mix up a larger batch when I do it and keep it on hand for a while. I normally use 1 cup Crisco, 1 cup oil, and 1 cup flour.
Once you try it, you won't ever buy it again.
I really appreciate that simple recipe being posted here. I made a batch and refilled my Wilton cake release bottle with it and won't have to buy it again. I like it better than the original. Seems to make my sides more golden and not crumbly. Easier to work with.
Thank you! I am also going to try this. I use the Wilton Cake Release.
I love Cake Central!!! 
After switching from Baker's Joy and Parchment I just use Crisco and waxed paper. This seems to work just fine. Is there a noticable difference between the pan grease and Crisco and waxed paper?
Does anyone know why some recipes call for using parchment?? If a recipe calls for parchment I use both. I've had my pan grease for about 9 months....I have to stir it before I use it because the oil separates. I'm thinking about dumping what I have left because it's looking a little gritty. Although it still works like a charm.
Does anyone know why some recipes call for using parchment?? If a recipe calls for parchment I use both. I've had my pan grease for about 9 months....I have to stir it before I use it because the oil separates. I'm thinking about dumping what I have left because it's looking a little gritty. Although it still works like a charm.
I have found refridgerating mine when it gets warm (or the heat is turned up a little high int he winter) that it doesn't seperate and i don't have to wrory about restiring it. Just bring it out about 10 mins before i want to use it so it gets on my pastry brush easier.
Leily
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