Aaron: It's probably somewhere on the site, but I'll give it below:
The recipe is equal measured amounts of oil, flour, and shortening. I measure the oil in a liquid measuring cup and the flour and shortening in a standard dry ingredient measuring cup. I use regular AP flour, such as Gold Medal or Pillsbury, canola oil, and Crisco.
It's important to get it well blended. I use my hand mixer and a deep bowl. It should always be stirred again before using.
It's brushed onto the pan. I use a silicone brush that has a lot of bristles to it.