You're welcome Steve!!!
With all the baking that you do every year this stuff definitely makes life easier!!

It's a godsend on the non-stick pans. It doesn't create that icky gunk that spray does, so the pans look great, and are literally non-stick.

I also use it on my bundt pan for my Lemon bundt cake.

Other cooks use it religiously as well....Marilyn Sue has been using it for years.

Have a Merry Christmas Steve. Wish I were with you when you take your goodies to your different locations. That would be a blast.

What is better than "Pam"??????

EnjoyingSpring, this is the recipe that Steve is referring to.
This is a coating that replaces greasing and flouring your pans. Just brush a light coating on your pans. You can use it on regular and non-stick pans.

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.

OK...how do you use it? I'm assuming it's not aerosol, so do you just spread it around? Like greasing a cake pan?

TIA,
Ellen

It is great stuff, so I'm thanking Jasdip for the recipe, too. It worked great on the little loaf pans with their crinkled rims that are so hard to grease. This stuff worked like a charm, and the loaves just popped right out.

Ellen, you just brush it on with a pastry brush.

Phyllis, those are the pans that I use to and this stuff worked sooo well.

I love sharing things like this.

Jasdip, I think you'd enjoy watching the reaction from the gate guards and the police. The neighbors all are great too and very appreciative of the goodies.

Merry Christmas again all.

I've used the "Better-Than-Pam" coating since my Thanksgiving Day cooking disasters. It is great, so please add my name to the "Thank you, Jasdip!" list.

I've used in muffin cups, regular and non-stick; I've used it in bread pans, and I used it on a Pyrex baking dish. All the foods came out great.

I use a silicon pastry brush to apply it to the pan(s). It's quick and easy and far less messy than "greasing and dusting with flour." No chemicals; no aerosol; yes, it's great.

I keep mine in a pint canning jar with a plastic screw-on lid. I wrote "Pam" on the lid so I wouldn't forget.

A friend regifted a bread machine to me! I'm thrilled. I'll use the BTP on it, too.

Jasdip, how long will Better than Pam keep?

Shortening as in "crisco" shortening? In a round can, soft solid stuff?

Nothing is better than Pam.

Pam

LOL, Pam

This keeps in the cupboard a long time. As long as any package of shortening would keep.

I use shortening in a box.....no name, store brand.

Now THAT is one GREAT IDEA! I am tickled to have this "better than Pam" recipe. I have ruined MANY of a non stick pan, glass dish with Pam...You have given so many, many money saving, VALUABLE household hints to this KT. I hope they are saved somewhere. SOMEONE needs to write a book of all the KT recipes, household hints, adventures, memoris, etc. and sell them, letting the profits to whatever...let you all decide that...but I have come here for so long and this hint is probably my most favorite household hint by far...thanks!!!!!!!!!!

Thank you Jasdip and Steve for Better Than Pam recipe. Sure is eccellent coating. Cakes just slide off the pan,

I have lard.....would that work in place of shortening if I kept in refrigerated?

What kind of shortening comes in a box, I'd love to know.

Carol, I would make a half-batch using lard, if that's all you have, and keep it in the frig. Bring some to room temperature prior to using, I guess. It's worth a shot.

Yaya, perhaps you don't have shortening in boxes there.
In Canada, they sell lard and shortening in 1-lb bricks like butter. Crisco definitely works, and is recommended.