One of our favorite baking products is Baker's Joy, a cooking spray that's mixed with flour that gives an almost foamy coating to cake pans. It's brilliant. And yet, even though Emma has demystified the science behind non-stick cooking spray, we were still happy to see this canola oil version from Spectrum...
We're sure this isn't new, and we've told you about Spectrum's organic shortening before, but it's a good product to have around this time of year, with all of the holiday baking ahead. Flouring cake pans is messy business, and this eliminates an extra step.
Spectrum's oils are "expeller pressed," which means they are extracted without using additional chemicals, and the propellants used are propane and isobutane, which, according to Spectrum's website, don't deplete the ozone layer. It's a lot of fancy talk, but overall we like the idea of a somewhat artificial-feeling product being a bit less so.
We haven't tried Spectrum's version of our standby, Baker's Joy, but we plan to. Has anyone else tried it? What do you think?
Related: Good Question: Getting the Cake Out of the Pan
(Image: Elizabeth Passarella)