How do you deal with the sticky residue that cooking spray leaves on a pan, where the filling didn't come in contact with the pan when baking?

I've tried Bar Keeper's Friend and have found that it doesn't get the residue off and nor does Goo Gone for that matter. I'm interested in those other two products mentioned by K Cooks.

I do still use spray on occasion - one thing I did NOT know until recently is that non-stick spray ruins non-stick pans (the sticky gunk - non-stick + non-stick = stick - my brother taught me that) but I DO use it for some baking, and for grilling. I wash the goo out immediately with hot sudsy water, and if it's a baking pan I will often run it through the dishwasher.
Another thing my brother taught me is the value of a cheap non-stick pan - one that you can spray and scrub and drop and abuse until it's ruined, then chuck and replace it. Don't get me wrong - I have well cared for and well loved scan-pans, and beautifully seasoned iron skillets, but Big Blue ($10.99 at the grocery store) serves his purpose as well.

I guess by now you know most of us don't use cooking spray. I stopped for the reason that it leaves a permanent coating of the stuff on the pan - but that coating is not enough to prevent future sticking. I concur with the suggestion of the spray bottle. I've used a "Misto" for years.

Bar Keepers Friend will remove some of the gunk, but may leave some marks on your baking pan. For the future, there are a couple of baking sprays that do not leave a gummy or baked-on residue. Bake-Klene Nonstick Baking Spray available at Williams-Sonoma and Everbake Food Release Spray from King Arthur Flour are two that work well.

Don't use aerosol caned cooking spray. Make your own. It's very simple and I've saved lots of bucks using it.
Get a spray bottle from a dollar store--1 dollar.
Fill that with 1/3 water and 2/3 of whatever oil you wish. (I keep one with olive oil..and one with higher temp peanut oil).
To use it just shake and spray.
It's great for spraying on breads to give it a bit of crisp in the oven. And for your basic use of spraying in a frying pan to saute some quick veggies.
As for baking---what are you baking? If it's muffins or something that water/oil helps with the paper things in the muffin tin. But if it's cake or something else, you can spray with this and still use flour to dust the pan before baking.

This costs 1 dollar in 'equipment cost' so it's not a big investment to try it out.
I did it last year and it's still on my counter top and used every week.

It is my understanding that the propellant leaves the residue.I use Bar Keepers Friend,a powder cleaner/polish.You can find it in the supermarket cleaning asile near the comet.

I've noticed that cooking spray does leave a bit of a coating, but usually soaking the pan and sometimes pouring boiling water in it clears the residue. Do you put your pans through the dishwasher?

Yes, cooking spray is bad stuff and can ruin pans and grills. Lots of hot sudsy water. What kind of pan is it?

I purposely don't use it specifically for that reason. I use shortening or oil or butter instead.