Application · Release

Tin and tray release, so nothing sticks and nothing is wasted.

Every tin, tray and mould needs a release agent between it and the food, but most kitchens use far more than they need to be sure of the result. A brush pools oil in the corners and misses the middle. A can sprays a cloud past the edge of the tin as much as onto it. A sprayer puts down a thin, even film exactly where the tin is, so the bake releases cleanly with a fraction of the material.

A thin film does the job a thick one can’t do better

More oil in the tin does not release a bake any better, it just adds fat to the finished product and leaves a greasy tin to clean. A fine, even spray coats every corner and seam once, which is all a release agent has to do. Less oil in, less residue to scrub off after.

One tool for oil, spray oil blends, and release agents

Whatever release product a kitchen already uses, from a plain oil to a dedicated release agent, it goes through the same sprayer. Change the container, not the tool, so there is nothing extra to buy or store beyond the material itself.

Before and after