A method for making a release agent suitable for use in the baking industry, along with examples of the release agent made according to the method. The method comprises heating a food grade oil to between about 100 and about 130 degrees Celsius, then adding water heated to near its boiling point. Agitation is used during the process to convert the mixture to a stable oil-in-water emulsion. A relatively small volume of emulsifying agent may also be added. The preferred embodiment uses a silicone oil, which leaves very little solid residue on the baking pans.