I've used various types of pan coatings...the best still remains my own concoction. I've used Crisco with flour, butter with flour, straight Crisco or butter, Baker's joy (which is basically flour and shortening together in a spray can...very expensive), and a special pan coating purchased at a cake supply store. One day, while shopping for the pan coating at my favorite cake supply store in Phoenix, I could not find it, so I asked the sales person if they had any. She told me that they were sold out, and then she gave me this helpful information. She said that she shouldn't be telling me this, but I could make my own pan coating very easily...just combine equal amounts of oil and flour. Mix it thoroughly in a small container, and spread it on your pans. I've used it ever since. I mix it up in a small plastic container--about 1/2 cup or so of each, and stir it thoroughly before each use. The best thing to apply it with is a foam craft brush that you get at someplace like Joann or Michael's. I just keep that handy by the pan coating in a plastic bag. Spread it on your pans liberally and your cakes, breads, muffins, etc. should pop out perfectly each time. When baking my brownies or carrot cake, I additionally place parchment paper on the bottom of the pan, but for anything else, I use only the pan coating. It is by far less expensive than anything you can buy, and works like a charm.
