Here you go! Jasdip posted it at the KT. It's called Better Than Pam

JasDip's non-stick, non-spray, bread pan coating.
I've had good luck with my bread and rolls and my lemon bundt cake, with using the home-made coating. Nothing sticks. It keeps in the cupboard and you just brush it on the pans, muffin tins. It replaces oiling and flouring the pans.
And unlike the cooking sprays, you don't get that ugly build-up.
Better Than Pam Coating
1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour
Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.
Store in a covered container in the cupboard. If it separates upon sitting, just stir before using.

Thank you!

How long with this keep without going rancid? Would it better if it were refrigerated?

I'm glad you asked pat, I was wondering the same thing.

It keeps forever in the cupboard, no need to refrigerate.
In the summer months, it will separate, just give it a stir and use it.

I don't bother with a pastry brush, I just grab some on my fingers and smear the pans.

Have used Jasdip's formula and it works great! Toss the Pam, it does more damage to your non-stick pans and bake ware then it does good. The manufacturers of Calphalon, Original GreenPan and others do not recommend using commercial sprays on their pans. So you know it can't be good. NancyLouise

But I like to use the "butter flavored" Pam, when I have to use it. Bet I could make it with butter instead of oil? That would have to be refrigerated. Thanks for the answer!

I wouldn't expect it to have unlimited shelf life, but since you don't refrigerate oil, flour or shortening I wouldn't think it would need to be refrigerated. Guess you could if you really wanted to.

And I suppose you could use the butter flavored shortening when making it and if you want more of that flavor, maybe add something like butter buds or something. Frankly, for non-stick I wouldn't be worried about the flavoring. If you want butter flavor, just use butter instead of the mixture from the start.

If you're concerned about the shelf-life, just make a 1/2 batch and see how you like it.

Jasdip, thanks for the response. I'm going to make a batch and give it a go.

I posted this on the bundt pan thread:

In 'Laurel's Kitchen Bread Book' they describe a very good release agent. Take 1 cup of vegetable oil and 1/2 cup lecithin and blend till smooth. You can get lecithin at a health food store, and either the granules or the liquid will work, but the liquid blends a little easier. Store in a clean jar in the fridge and mix it a little before using.

The lecithin is a little 'waxy' and I've never had anything stick to a pan lubed with this mix. If you do a lot of baking, it's worth mixing up a batch.