I tried to post this in the recipes, but it doesn't fit in any of the categories.
I know a lot of people use cake release and baker's spray so their cakes don't stick, but a Wilton instructor of mine taught me this trick, and I think its amazing:
2 parts shortening (Crisco works fine for this, don't use your expensive stuff)
1 part flour
1 part cooking oil (Use vegetable oil or canola. EVOO is not great for cooking)
Blend ingredients together in bowl until smooth. Use paper towel to generously grease cake pans.
I have never had a cake stick since I've used this! I used "parts" as the measurement, because you can mix up as much or as little as you want. If the oil starts to separate, give it a quick stir and its as good as new!
My recipe is similar...
1 cup crisco
1 cup flour
1 cup veg. oil
I store it in one of the small empty Crisco containers...perfect size! I brush it on with a pastry brush.
I agree with the OP...this stuff is great! I haven't ever had a cake stick since switching to this. And, the fact that it's MUCH more economical isn't bad either! 
My recipe is similar...
1 cup crisco
1 cup flour
1 cup veg. oil
I store it in one of the small empty Crisco containers...perfect size! I brush it on with a pastry brush.
I agree with the OP...this stuff is great! I haven't ever had a cake stick since switching to this. And, the fact that it's MUCH more economical isn't bad either!
I just made this recipe and love it and it is cheaper than buying.
How do you keep it? in the refrigerator?
Thanks.
so you recommend not using extra virgin olive oil for this. Why?
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