Pan question

[mopets]

they sell a cake release stuff in the walmart baking section (not in the grocery but in the specialty section with wedding cakes etc) its only about 2.00 a bottle and works great be careful with flour although it can work it can also make you outside tough if you use to much also be sure to use only a little crisco or else when it heats up in the oven it will melt and again a tough crust totally agree about the baking rack and dont overcook remember it will cook some as it cools also run a butter knife etc along the edge after 10 minutes of cooling to gently pry out (wont work for a bundt of course!) send some cake my way! i love cake lumpy or not! one last thing if you do have a "caketastrophe" dont panic just do what martha does get a bowl/dish chunk the cake up then make a layer dessert cake/fruit (strawberries) or frosting or pudding/coolwhip/repeat! so good you will hope it falls apart before you get it out!

[Hijo]

I read in a chef's magazine that you should heat the pan slightly after spraying and before you put the dough in. Tried that with my breads and biscuits, and it worked fine. It also gives the breads/cakes a first boost. Besides that, flour sprinkled on the bottom works very well. I use this a lot with my whole grain bread.
And as Irishsaver mentioned, the cooling part is very essential. Putting the pan on a cooling rack makes the bottom cool off faster.
Also, you might want to look at your pans as well. The coated pans, once they are scratched, are no longer non-stick.

[Katane]

Try cooling it on a baking rack or even sitting on one of the stove eyes. If you put it on a solid surface it affects the way it cools which helps it stick. Don't leave it in the pan too long also because that can cause sticking too.

[foggierbard9]

When my mom baked/decorated cakes she would grease(not pam) the pan and then dust with flour. She would also cut a circle of parchment the size of the bottom of the pan and put that in the pan as well.

When I bake bread I grease really liberally(again grease not pam). For cookies or something on a sheet pan I use parchment.

I also don't use any nonstick pans, we use glass, or stainless steel. I find I have less issues this way(and no nonstick flakes in my food, who wants to eat that).

[shelleyf]

I don't use Pam as it is the worst spray I have ever tried. It always made my cakes stick every time. I use any other brand but that one or margarine sticks work well. When I take the cakes out of the oven I lay it on 4 canned vegetables and it cools it down evenly. I don't have fancy racks so this works great for me. Have been doing it for years and I don't have any problems with my cakes cooling quickly and getting stuck int he pans. Let it cool about 20 minutes, that is the trick. It has to be cool enough so it doesn't fall apart. Take a knife and run all the way around the pan very gently and try to pull the cake up. It if doesn't pull easily run the knife around again and then do it again.

[Smee]

Sometimes you just have a crappy pan that nothing helps. I have one of those. No matter how it's greased or floured or used or how long it cools, nothing turns out of it. Ever. It's just a cheap crappy pan. The friend who gave it to me said yesterday, "oh, I remember why I got rid of that; I couldn't get anything to turn out of it. I thought it was just me." Nope. Slices of cake will lift cleanly from it with no tearing or sticking, but it absolutely will not turn loose of the whole thing. As soon as I get another, it's going to become a decorative dog bowl to slow down my gobble-gut food inhaler (it's a bundt pan with the hole in the middle). Maybe it'll be good for that much. Anyway, maybe it's just the pan. I'm also a greaser and duster, though I did make one desperate and failed Pam attempt.