I use it for everything, you don't use much and you cannot taste the flour. It's there to emulsify the two oils and bind them. I keep it on my counter in a jar, spread it in the frying pan or on the griddle with a brush. I've used it for a couple of years and love it.

She is so cute. Yes, you are true dog lover. I know you would wish away her digging if you could. She gets so mud logged. She is still young. Do you wash her outside with a hose when it is possible? I had to carry Buster (36 pounds) up the elevator and into the bathtub and used an 8 foot hose attachment. Whata mess.Very funny but sweet pictures. I understand about the spring rains. Mush. My dog, Buster, a cocker, would go down the rocks into the water when we walked through park in the morning after a bath. He stopped a lot of that when he was older and became a good listener as we walked side by side in peace w/o a leash. Best dog I ever had though bullheaded when I got him. Thanks for showing Georgy off. She is a treasure that makes everyone smile and ask about her.

I can't help you, as I don't use aerosol cooking sprays. I make my own pan release recipe. It won't make non-stick pans get that black gunk, they always look as good as new. Better Than Pam Coating 1/2 cup shortening, room temperature 1/2 cup vegetable oil 1/2 cup flour Beat with mixer until light and fluffy like marshmallow or whipped cream. Stores in the cupboard.

Wow! I never thought this post would turn into a discussion of baker's math! I think arley explained it well: "... the baker's percentage system, which considers all other ingredients as a percentage of the flour used." That's the starting point for the percentages -- whatever the amount of flour is (whether 1 cup or 1 pound) THAT will be the 100%. It's "Baker's Math" not arithmetic math. From "The Fresh Loaf" Website: "Math?! Yes! Professional bakers don't usually talk about recipes, but rather about formulas. Bread is all about proportions, and baker's math is a way of breaking down ingredients into these proportions so that you can scale up or down as needed. It also makes baking much easier because, once you understand the basic proportions, you can freely mix and match ingredients to invent all kinds of breads on your own. "It's not necessary to learn baker's math to bake good bread, of course, but it can expand your ability to mix and match ingredients and break free of recipes to create your own formulas. "In baker's math, every ingredient is expressed in terms of the flour weight, which is always expressed as 100 percent." Don't get me wrong. I don't use this method because my pipsqueak brain cannot handle it. But I can understand how this system would be helpful to professional bakers and also those "die-hard" home bakers that keep pushing the envelope on hydration, looking for the perfect artisan bread with both tons of hole & chewiness and adequate structure. Here is a link that might be useful: Baker's Math Article