Ok - I know this has probably been covered before, but didn't find any recent threads...What does everyone use to prep your cake pans? Cake release? butter & flour? Pam/Baker's Joy spray with flour? Anyone find any major differences in taste among the various methods?

Just curious what all you pros out there use!

TIA!

Baker's Joy! It's easy and works great every time!

i may be in the minority here, but i've never greased with anything other than butter, and my cakes rose well.

lately i've converted to lining my pans with only parchment (bottom & sides) as i find it easier to clean my pans, rather than without parchment. just parchment, no grease.

and still getting the same results with my cakes.

i'm always trying to find ways to minimize my work but still getting the results i want LOL

1/2 cup of all purpose flour, 1/2 of oil, 1/2 crisco. Mix everything together and grease with this paste in thin layer your pan. It will never ever get stuck. I guarantee you I got it from somebody here and its really the best thing ever.

I make my own pan grease with 1 cup shortening, 1 cup vegetable oil, and 1 cup flour blended together. I use it and then I don't have to grease and flour - just grease!

I use wiltons cake release, it leaves lest of a crust and and less of a dome, i also use the cake strips, those are great, they also help leave less of a crust, and makes the cakes taller too.

I also make the homemade cake release. It works fantastic!

Pan grease/release that I make. Cheap, easy, lasts forever at room temp.

I have used just Crisco or Pam spray...but I am going to try the home made way......Thanks from me too.

Thanks, everyone!!! Big help...and leahs - you answered my next question! (re: shelf life)
How do you store it? Just in an airtight container?

Yes, I make mine up and store it in a washed out shortening container. I label it "Pan Grease". But any airtight container would do!

Pure Butter. I feel like Paula Dean. there is nothin like it.

I like everything rich.

I just line the bottom of the pan with just parchment paper. I find that my cakes rise higher because it clings to the sides of the pan.

any baker's joy type spray

if I run out without realizing, I cry and then use shortening, flour the pans and do parchment paper

any baker's joy type spray

if I run out without realizing, I cry and then use shortening, flour the pans and do parchment paper

any baker's joy type spray

if I run out without realizing, I cry and then use shortening, flour the pans and do parchment paper

Homemade cake release. Cheap and easy to do and you can make as large or as small of a batch as you want!

I use equal parts of shortening, veg oil and flour as well.

I am totally sold on the homemade cake release!!! I won't ever go back to the spray again.

homemade pan release all the way!!

I'm a Bakers Joy girl. Love it, love it, love it.