Kitchen Hacks

Replace Your Nonstick Spray with This Clever DIY

July 23, 2018

High on my list of frustrating, self-loathing moments? Locking myself out of the apartment—and trying to turn out a loaf of zucchini bread only to see that large chunks have adhered to the pan's bottom. In the best cases, it can be cobbled back together, but to the naked eyes (and my guests), it still appears as if a small creature has attacked.


The Problem

For protection against mangled loaves, choose your vessel carefully (many expert bakers recommend light-colored, non-stick metal pans) and prepare them well. But when a recipe says simply to "grease" the pans, much is open to interpretation: Butter generously, or butter and flour, or butter and sugar? Take extra precaution and line the bottom with parchment paper? Sometimes, you'll even want to create a parchment sling—but not if a crusty outer edge is what you desire.

Oh boy—that's already a lot to remember.

Is this pancake batter, or the nonstick alternative we've ALL been looking for? Photo by Mark Weinberg

I'll admit, I most often reach for the bottle of nonstick spray and spritz away: I find that a spray gives even coverage and the most reliable slides-right-out results. And if that spray includes flour, formulated specifically for baking, I'm on cloud nine. Is it because I'm too lazy to cut parchment paper? I won't deny it.


The Fix

But for those who get the heebie-jeebies thinking about nonstick spray (maybe it's the spray can or the anticipation of a greasy mess), Food52er Mary Richardson has shared a make-it-yourself nonstick spray-alternative that she says makes "all of [her] baking turn out the absolute best." Her Special Grease is "a homemade pan-release of equal parts vegetable oil, vegetable shortening [or butter,] and flour. [...] Loaves release completely, with nary a crumb left behind."

Join The Conversation

Top Comment:
“I’ve tried the butter-and-sugar approach (recommended by King Arthur Flour) in a bundt pan and had sticking beyond belief. I would think the sugar melts and gives you...caramel, which is sticky, sticky, sticky. I’ve had much more success with SC, but I usually use coconut oil or organic margarine for the shortening component. Use a paper towel, silicone brush, or even clean fingers to get an even layer into all the crevices. It will form a crust in baking and once cooled, should release easily. Let the cake shrink! With regard to sprays: many newer pans have a slick surface or some sort of nonstick coating, so the sprays bead up and don’t allow for an even coat (Baker’s Joy is a little better). A thicker substance, such as SC or butter/flour, allows for an even coating. I like SC for its convenience as it keeps in the fridge for ages...but it’s not shelf-stable.”
— Windischgirl
Comment

Special Grease = 1/2 cup vegetable oil + 1/2 cup butter or margarine + 1/2 cup flour

Community member Beth said she uses a similar blend, which she mixes to a batter-like consistency in a food processor. It keeps for months in the fridge and "works wonders on bundt pans that often have deep creases and shapes."

Loaves release completely, with nary a crumb left behind.
Mary Richardson
Would it be magic? Photo by Mark Weinberg

The Test(S)

Test 1

We blended a batch of Special Grease (S.G, as I'll call it) and tested its magical powers by baking two zucchini bundts from Martha Stewart. We greased one pan generously with butter, then dusted it with flour, as per the recipe's instructions; in the other, we used a paper towel to apply a layer of S.G. in every cranny.

When the cakes came out of the oven, it was clear that the S.G. had affected how the batter interacted with the pan. The S.G. cake had released from the sides of the pan and appeared less domed. You can see in the picture below that the cake on the left, where the S.G. was applied, has a more distinct "outline" around the circumference, with less of a height difference between the center and the edges.

Special Grease (left) versus butter + flour (right). The differences are subtle—yet obvious. Photo by Mark Weinberg

I was certain that the S.G. cake would fall right out of the pan—but it was not the case! While the butter-and-flour cake came right out, with no cajoling necessary, the S.G. cake actually left a few crumbs behind (you'll spot them in the photo below). It was the surprise of the century afternoon! The S.G., however, did not produce a distinctly different texture or "crust," which was my biggest worry.

Special Grease (left) versus butter + flour (right). Photo by Mark Weinberg

Test 2

But I wasn't convinced just yet that the grease was not magical. More testing was necessary! (Warning: Amateur photos from this point forward.)

First, I decided to make a triple layer chocolate cake (the Devil's Food Cake from Stella Parks' forthcoming book, BraveTart: Iconic American Desserts) and prepare each of the pans differently.

Three cakes, three pan preparations.

First, I followed Stella's instructions: Line the pan with a parchment paper round and then spray it with nonstick spray. Then, I used Special Grease. And finally, I went wild and used a very generous smear of butter.

Parchment Round + Nonstick Spray:

It was easy to release this cake from its pan, but the parchment created a rippled texture along the bottom of the cake and there was a bit of "stickage" where the batter had flowed underneath the parchment and adhered to the pan's bottom. The cake did feel and look a bit moister than the S.G. cake (pictured below)—and there was no trace of crusty flour anywhere in sight.

Special Grease:

Magic on the bottom, magic on the top.

The S.G. cake released with no trouble at all—yahtzee! There was no real "crust," though I did detect a tiny bit of flour residue in some areas. What's more, this cake was also the only cake that did not have a mysterious fissure in the center—you'll see distinct "rings" in the two other layers. Was this cake also flatter and more even, with no strange crack in the center, for the same reason that the bundt cake baked in the Special Grease pan was flatter and more even all over?

The cake was also the least "sloped" from bottom to top, which would make for the most perfect-looking assembly.

Loads of Butter:

Do not do this.

I would never do this again!! Exclamation point! I had to use a knife to dislodge the sides of the cake, then bang my hand all over the bottom of the pan to release the layer. Once the cake had finally dislodged, I saw the thick layer of crumbs it left behind. I can only imagine how terrible it would be to frost this crumby cake, which also seemed to be the most delicate of the group.

So finally, some redemption for the Special Grease! It had given me the easiest prep—since I already had a container in my fridge and didn't have to take a scissor to parchment paper—and produced the most evenly baked cake. Win, win.


Test 3

For my final test, I decided to try some standard issue pound cakes. Loaf cakes, after all, have been my chief source of stress. So would the Special Grease be the solution I had been looking for?

I greased one pan with the Special Grease and the other with butter. When the cakes came out of the oven, they looked the same; this time, I didn't notice that one was flatter and one was more domed. Plus, since both had risen a little bit over the pan's edges, it was hard to determine if either had pulled away from the sides.

Nothing to see here, folks.

When I turned the cakes out, the loaf baked in the S.G. pan released easily—I didn't even have to run a knife around the edges. According to baking expert Alice Medrich, the flour in the Special Grease (or when you apply a sprinkling of flour post-greasing) "seals the batter and creates an even crust on the surface of the cake, which further helps it to release from the pan without sticking and usually allows for un-molding without detaching the cake with a spatula."

But still, there was a chunk that stuck behind! See the damage in the photos below.

The casualty, from multiple angles.

The butter-greased cake was more stubborn: It wanted to stay in that comfortable pan forever (which is why it remains there in the photos above). By shoving a butter knife repeatedly around the pan's edges, I was finally able to eject the cake—and yet, a few crumbs lingered. Big sigh.

Special Grease (left) versus butter (right). Neither is perfect. C'est la vie.

The cake baked in the buttered pan had a lighter, softer crust compared to the Special Grease cake, which was browner, with a more distinct textural difference between the exterior and interior portions. Consider which type of cake crust you like best when deciding whether to use Special Grease rather than butter or nonstick spray. I myself like the contrast of a thick outer edge.

So what's the take-away? Is this Special Grease really magical? Well, I'll hold onto my tub and use it for layer cakes, where it worked just as well as nonstick spray; and wherever a recipe says to butter and flour; and when I'm looking for an even, distinct crust. But I'm not throwing away my nonstick spray just yet, either—it's best for tender-all-over cakes, and it's still handy for marshmallows and taffy, after all.


Try It Out on This Cake

This article was originally published in July 2017, but we're running it again because we're never not baking.

What's your go-to method for greasing cake pans? Have you tried Special Grease or something like it? Tell us in the comments below.

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71 Comments

Mgnius94 March 28, 2023
I never use the commercial spray on non stick pans because I thought it wrecks the non stick finish.
 
Cindy F. February 28, 2021
I threw out my bundt pans, because they never came out good. I have tried everything, and my cakes come out fine in regular cake pans, but not the bundt pans.
 
Lydia C. December 1, 2020
I made this mixture up today, brushed my Bundt pan with it my pound cake came out perfectly with no crumb left. This is a genius tip!
 
Loni B. October 13, 2020
I’ve been using this for years. Never a crumb, NEVER! I got the tip from a you-tube “Gretchen’s Bakery”. I pass this along to everyone who bakes!
 
Junecat July 2, 2020
For loaf pans, I fold and line them with parchment. Lift the loaf out by the paper. No flipping damage. When fully cooled, the paper comes off cleanly. There’s hardly anything to clean in the pan; no scrubbing. For cakes, butter the pan generously, cut parchment for the bottom. If the cake isn’t lose after baking, gently run a thin spatula around, but it’s usually not needed. A strip of parchment around the edge might work too, but I’ve never felt the need. (Maybe on a cheesecake?) Again, the pan is easy to clean. I’ve used Crisco and Pam, but don’t like partially hydrogenated oil or aerosol gases. In other cooking, to grease, I use solidified coconut oil, and hand pumped spray cans of avocado oil or olive oil but they leave a residual flavor, especially the olive oil. If you match the flavor to the cooking it’s less noticeable (sweet-coconut, nutty-avocado, savory-olive.)
 
Lois M. August 3, 2019
I took a Wilton decorating class more than 40 years ago and was given this same recipe. The only difference is my recipe calls for an additional 2 Tablespoons of flour. I still use a spray release for baking things such as casseroles, hot dips, etc., but love this for cakes - especially in shaped/bundt style pans.
 
Windischgirl September 16, 2018
Thanks for catching that! Yes, it’s a typo. I usually call the oil-flour-shortening blend Magic Pan Release, so ‘Special Grease’ was just not registering in my brain.
 
Windischgirl September 16, 2018
I’ve tried the butter-and-sugar approach (recommended by King Arthur Flour) in a bundt pan and had sticking beyond belief. I would think the sugar melts and gives you...caramel, which is sticky, sticky, sticky.
I’ve had much more success with SC, but I usually use coconut oil or organic margarine for the shortening component. Use a paper towel, silicone brush, or even clean fingers to get an even layer into all the crevices. It will form a crust in baking and once cooled, should release easily. Let the cake shrink!
With regard to sprays: many newer pans have a slick surface or some sort of nonstick coating, so the sprays bead up and don’t allow for an even coat (Baker’s Joy is a little better). A thicker substance, such as SC or butter/flour, allows for an even coating. I like SC for its convenience as it keeps in the fridge for ages...but it’s not shelf-stable.
 
trvlnsandy September 16, 2018
Is the 'SC' a typo and you meant 'SG'? if not, what is 'SC'
 
Smaug July 28, 2018
I realize that solutions to nonexistent problems have become the very foundation of the US economy, but does anyone really make so many cakes that they can't grease or line their pans? In my experience, even the most elaborate preparations can be done in 2 or 3 minutes without trying very hard.
 
Nancy July 25, 2018
Editor- maybe put note about republishing at top and/or update as needed (e.g., Stella Parks book WAS published).
 
BerryBaby July 23, 2018
I conducted my own non-stick experiment this weekend. Made two zucchini breads using metal, standard, bread pans. One, I brushed with olive oil as the recipe stated. The other was lined lengthwise with parchment and sides brushed with olive oil. Both removed from the pans flawlessly. The oil had a thicker crust however both were great. Conclusion...no parchment is necessary.
 
JJ April 9, 2018
Instead of using "butter", I use Crisco and never have trouble releasing anything it is used for. The bottoms also do not burn. Of course using the grey/brown type pans will also cause the burning especially when the heat in the oven is not lowered. Much easier to apply the pan coating if you use a paint brush.
 
Diane August 7, 2017
I've had some luck using Pam with Flour, but I don't care for its odor -- which seems to cling to baked goods after baking and plating. Anyone else have this issue?
 
Terre T. June 12, 2020
Yes! I have never liked the smell or taste of Pam. I don't know how they can even sell it. I am going to try this recipe above!!
 
Camille D. August 7, 2017
I called Nordicware the told me to get Dawn Erasing foam so far have cleaned up 2 pans Give them a call your self for further directions
 
meryl August 6, 2017
I made this & it worked- but I agree with the comment Bakers Joy Forever! Why reinvent the wheel??
 
Travelinman July 20, 2017
I use a recipe from Jacquy Pfeiffer's book, "The Art Of French Pastry", which is 40 grams of room temp, unsalted butter blended with 8 grams of cake flour. It works great so far in any type of baking. Keeps for about 10 days in the refrigerator. You just let it come to room temp before brushing on a light coat to your bakeware.
 
Linda J. July 14, 2017
Baker's Joy. Forever.
 
Karen L. July 14, 2017
Back in the dark ages of cookery in an English girls school, we were taught to grease cake tins using melted lard and a pastry brush, this in the days before non-stick. Lard was always supposed to do the job far better than butter. I haven't tried it in years, but I may try it again.
 
Elizabeth July 14, 2017
I would never use anything that comes in an aerosol can.

If a pan has straight sides and bottom, line it with parchment paper; it's not really "a lot to remember" at all. If the pan is fluted like a bundt pan, use a stainless steel hand-pump oil sprayer (about $15 at any decent Cooking Supply store). As long as they're never more than half full of oil (your choice of oil, rather than the usually inferior oil that comes in commercial aerosol spray cans), they're insanely easy to use, and insanely easy to clean and refill.
 
Jane July 13, 2017
I mix butter and flour like a beurre manie. Not too soft, still a bit firm. Works every time. The key is to not let the butter get too mushy.
 
Maria B. July 13, 2017
Marie
I have tried Pam and other cooking sprays. In my opinion,it depends on what your baking. I have found that cooking sprays leave a residue in your pans. I have gone back to the old way, paper towel and Crisco shorting. Sometimes I still use Pam. but Crisco Veg. shorting, works every time and I just sprinkle flour in the pan, if the recipe calls for it.
 
Tracy July 13, 2017
The cake release recipe I found online and use with success was equal parts of flour and vegetable oil only. I used a quarter cup of each, put it in a squeeze bottle and then used a pastry brush to spread it around the pan and then the parchment paper. It worked fine however it eventually went rancid which is why I went back to professional spray release purchased from a restaurant supply store. For those who are interested I suggest googling homemade pan release and see the different types of recipes, make your own and test it.
 
Missy P. July 13, 2017
My recipe was as in the article, however, I store both of mine in the refrigerator in wide mouth ball jars and have never had it go bad.
 
EM L. July 13, 2017
These comments are so helpful. Especially the Nordic ware one. Wow, had now idea about the Lecithin.
 
Sandra R. July 13, 2017
I once bought a non stick spray from a Barbecue specialty store. The spray was more expensive of course, something like $12.99 and I thought it would be a waste of money. My husband is a cook and he suggested we buy the can because the cooking industry uses better non stick sprays than home cooks. Oh my God, the difference was phenomenal! Food slipped out of everything I used as a container. Corelle...frying pans with worn out Teflon coatings ...cake pans...everything! Check out your local high end barbecue specialty store. Try different sprays. You'll be pleasantly surprised.
 
Missy P. July 13, 2017
I do use a pastry brush to apply, what I learned to call the mixture in cake decorating classes "pan release." I apply it rather generously and evenly and I've never had it fail me even with very elaborate bundt pans!
 
Missy P. July 13, 2017
I've been using this for years for everything I don't want to stick. For chocolate, you just replace the flour with cocoa powder! I've never had any problems mentioned!
 
Caroline G. July 13, 2017
I use coconut oil when I make muffins, and it works like a charm.
 
Jane D. July 13, 2017
this article really frustrates me for several reasons:

1) the title says to replace your pam spray with this "clever" DYI, yet the article does not support that statement.
2) the initial recipe description given for the DYI "S.G."...

"a homemade pan-release of equal parts vegetable oil, vegetable shortening [or butter,] and flour. [...]" which means
1/2 veg oil, 1/2 shortening (OR butter) + flour... does not match the ACTUAL recipe:

1/2 cup vegetable oil + 1/2 cup butter or margarine + 1/2 cup flour


THEN, in the three "tests", instead of comparing the S.G. to PAM, as the title would suggest, you compare the S.G. to the ORIGINAL RECIPES' methods!

so, thanks, but i'll stick with the pam since i still don't know if the "S.G." works better or not compared to pam.


 
Sophie L. July 14, 2017
Totally right ;-)
But still, interesting.
 
Terry July 13, 2017
I picked up a cast iron bundt pan at an estate sale last year, which seemed not to have been used (or seasoned) much. I stopped using spray oils years ago, so it's taken some experimenting to get my bundts to come out neatly. But after a few fall-aparts I've found that rubbing the inside with bacon fat and dusting with flour allows for a clean ejection. Now if I can only get a better rise...
 
Sandra W. July 13, 2017
Are you letting your cakes and loaves rest in the pan for 10 minutes before turning out? It doesn't matter which method I use, I seldom have baking stick. It does if I try to remove from the pans too soon.
 
Lauren S. July 13, 2017
This is o.k.. I don't watch TV. I know nothing of it for over 30 years. It would take away from kitchen focuses. It is my convalescence after a horrid illness. I have just achieved my crunchy peanut butter cookie. A definitive sugar cookie is next. I am a Per-capital gainful citizen of the USA that endeavors how to posture a loaf of 🍞! Thank you for your time.
 
Alexis V. July 13, 2017
Whenever I use a bundt pan, I spray with Pam, then dust with icing sugar, tapping the pan to make sure there is not toomuch icing sugar left in clumps. Works superbly every single time, and I've been doing this for at least 30 years. Bonus is tht there is not a layer of flour left on the cake as there often s with greasing and flouring a pan.
 
trvlnsandy July 13, 2017
Somewhere today I saw something (thought it was on Food52 but can't find it) to sprinkle with granulated sugar for a lovely crispy crust. So might try that instead of confectioner's.
 
Cara July 13, 2017
Sugar works, and beautifully. I got the idea from the Double Vanilla Butter Cake on this site. Enjoy!
 
SophieL July 13, 2017
I found a product at a food and restaurant supplier called "Everbake food release" made with canola oil. It claims to be stickless, scorchless, low saturated fat, non-darkening formula and superior heat resistance. It's a 16 oz. spray can. Works very well. Before I found this, I used Baker's Joy with great results, too.
 
Camille D. July 13, 2017
I would like to know if I could use a brush to spread onto pan ? Camille
 
Lois M. August 3, 2019
I've always used a pastry brush. I have a few of the silicone brushes from Pampered Chef, which are great because they go right into the dishwasher.
 
OldGrayMare July 13, 2017
I use Baker's Joy..for everything...sweet, savory, whatever. Its like Pam with a wee bit of flour in it...whatever it has, its downright magical! Nothing sticks....noth.ing. Nope, nada, zip. I've sprayed that stuff on every shape and size of pan, dish, skillet, whatever...and everything just falls out...plop! Perfect.
 
Elizabeth T. July 13, 2017
I'm in the Crisco camp, especially for bundt pans. But the Better than Pam recipe looks like it's worth a try. I'm also a strict adherent to the "cool the cake in the pan for 10 minutes" rule. I find that tea breads (banana, zucchini, etc.) tend to stick and, like Jennifer, whack the pan bottom on the counter before turning it out. What can I say? it works.
 
michele July 13, 2017
this is what we made prior to Pam.
 
Cliff July 9, 2017
How about a Pam replacement for the Weber grill?
 
Diane July 9, 2017
So where does this leave us with bundt-cake problems? They're the trickiest and use the most batter, so most expensive -- and heartbreaking -- to mess up.
 
Susan H. July 13, 2017
Get a better bundt pan and you won't have this problem.

http://a-woman-of-a-certain-age.com/2017/04/can-make-bundt-cake/
 
judy July 9, 2017
enjoyed the article. I don't like Pam, as others have said, because of the residue. After awhile, as it is difficult to clean out over time it leaves a bad taste on the baked goods. I generally use butter. Still sticks. Now I know why. I'm not a pro baker, so I haven't really cared as far as appearance is concerned. But don't like that large chunk left in the bottom of the pan. So I'll give the SG a try. Always enjoy reading your articles and following your journeys, Sarah. thanks
 
dg A. July 9, 2017
I dunno - I don't get to bake as much as I'd like to right now, so most items are of the "using-up-bananas" bread type - but I don't have this problem. I use a metal loaf pan, butter it, check it a few times until the toothpick comes out clean, let it cool a bit, and *thwack* it comes out with no issue. I do on occasion run a knife around the rim, but I don't have sticking problems.

(Now watch me have cursed myself...)
 
Joni July 9, 2017
I owned a catering business and a bakery and have made my specialty pound cakes for years. Nordic Ware warned me years ago that lecithin will eat microscopic holes in your pans that will damage them permanently and make food stick (look at the Pam label - it's a no no) I use White Cap baking spray from my food supplier ( I think it's also on Amazon). There is no lecithin to ruin my pans, I don't need to use flour (awesome since I bake mostly gluten-free these days) and ALL my cakes come right out of the pan from layer cakes to loaf cakes, to very intricate bundt pans. Easy peasy!
 
Jaye B. July 10, 2017
Thank you for this info. I stopped using Pam about 20 years ago because I thought it was making my pans sticky, but didn't know why.
 
Camille D. July 13, 2017
Thank you so much !
 
Audrey D. July 6, 2019
Plus this is good for people who can't have soy. I found some spray at Williams Sonoma that I use
 
james W. July 9, 2017
non-stick aluminum works
 
trvlnsandy July 8, 2017
Read King Arthur's blog on preparing a bundt pan. Butter is a no-no.
 
Jennifer K. July 8, 2017
In frustration a couple of years ago after running a flexible spatula around the edge of the pan and still not having it turn out,, I whacked the bottom of my quickbread pan VERY sharply on our wooden counter (you could substitute a wooden cutting board). It worked like a charm, and has ever since--not a single loaf of banana bread, carrot bread, apple spice bread, has stuck at all. Obviously not a good choice for a cake.
 
Robin D. July 8, 2017
Since I don't want to use chemicals, i've started using either avocado oil or coconut oil sprays, depending on what I'm baking! Have had great results with same ease of Pampa but without the propellants etc.
 
Robin D. July 8, 2017
Pam not Pampa
 
BerryBaby July 8, 2017
Old school Crisco in a can, spread it corner to corner, has never failed me.
 
olivia.k July 7, 2017
I recently discovered that dusting with corn starch is more subtle than flour. So, butter + corn starch
 
M July 7, 2017
Why is the headline "Replace your PAM Spray with this Clever DIY" when the piece is about the DIY not being good enough to replace PAM?

Food52 has great food content, but numerous misleading or nonsensical clickbait headlines.
 
Larry N. July 7, 2017
Butter with no flour is really not a good option which leaves this article suspect...DOI.
 
Eva V. July 7, 2017
Interesting tips on which method to choose depending on what type of curst you want, thanks!
For loaf/ pound cakes I will continue to use the parchment sling: butter and crumb the short sides and then slide in the parchment that's been cut to the long length of the pan and hangs over the sides - it's this overhang that I use to safely lift out the cake. Works every time!
 
foofaraw July 6, 2017
I don't like PAM because it leaves brown gunks on the pan, unlike this one. - instead of using food processor, I usually put the shortening in the mason jar, microwave it until it melts, then mix in oil and flour. Afterwards close the lid and ready to store. This seems easier and 1 less instrument to clean (shortening is hard to clean too).
- I like to use 3/4 cup flour instead of 1/2 cup, seems like it is thicker and better release.
 
creamtea July 6, 2017
Butter (or oil) then dust with flour, knocking out the excess. Then parchment paper (unless it's a Bundt cake). Let it cool 10 minutes, no more, no less, in the pan on a rack, loosen sides with a small sharp knife, then invert onto the (oiled) rack. Peel away the parchment. No-fail.
 
P H. July 6, 2017
I've used the butter + flour technique forever and it always work like a charm. If your cake still sticks to the pan usually it only means you tried to turn it out too soon, when the cake is still too hot. Another trick that usually works, when you turn out the pan and the cake seems to be stuck to it, is to soak a tea towel in water, wring it to get rid of excess water and put it over the top of the pan. It normally works. If it doesn't... maybe the recipe had some issues to begin with.
 
Sarah J. July 6, 2017
Cool tip!! Thanks for sharing!
 
bellw67 July 6, 2017
If it worked for everything, I'd use it. As it is, I will stick with Pam.
 
Roxie Y. July 6, 2017
I've been making Better Than Pam for a decade. 1/4 cup flour, 1/4 cup vegetable oil, 1/4 shortening. Whip until it's the consistency of marshmallow cream, nice and light. It keeps in the cupboard. Just smear it on your baking pans. Loaves of bread fall right out of the pan, my bundt cakes never stick. I wouldn't be without it.
 
JCCraves July 6, 2017
You might want to highlight the actual recipe for the SG as it's hard to find in the text and pictures. (Why not in the SG photo caption?). I probably won't give up fridge space for something I'd use infrequently. Here's a magic tip from Gesine Bullock: Crust Dust. Equal parts flour and sugar. I keep it in a shaker jar in the cabinet and use on the bottom crust of a fruit pie prior filling. Helps keep the bottom crust from turning soggy. I've also used in muffin tins and loaf pans with success.

To stick with a butter + flour method, minus the crusty crumbs, try Wondra Sauce and Gravy flour. It's a pantry staple for me and is so finely ground it eliminates lumps in sauces, and blobs of flour on baked goods.

Cheers. @JCCraves #cookwithme
 
Sarah J. July 6, 2017
Oh, I'll have to try Wondra! Thanks for that tip.