I've been cooking up a batch here of almost one quart but it seems no matter what I do the consistency doesn't get any loose than that of a cream. I'm not sure how much heat I am supposed to add to this before it gets to whatever temperature I need it to be for that. With a consistency like this it would be good I suppose for pouring into a lubrisizer and use in such a contraption, but I am not sure its that optimal for pan lubing.
Do I just need more heat, or would another recipe suit pan lubing better?