What are other bakers using? Do you use cooking spray? If so, with flour, without? Or do you stick with buttering/flouring your pans?
I tend to use the spray (it's just so quick and easy) but I've been finding the edges to be crispy and salty.
Just wondering what others do......Thanks!
I use bakers joy! I love it! Try using baking strips to keep it from getting to crispy on the edges, helps mine! I can't get away from the ease and cleanliness of the spray...the "goup" is just extra time I could use elsewhere lol!
I used Pam w/ Flour at first, but have had trouble finding it in the stores here lately, so now I use Baker's Joy. I use it for muffins, cinnamon rolls, and other things, too. I love it and highly recommend it.
I prefer the taste(& smell) of pam for baking but since it is so hard to find and contain who knows what chemicals I make my own pat coating out of canola oil, shortening and flour(equal parts). Works great for me. plus a ton cheaper.
I am totally hooked on the homemade stuff, too...equal parts oil, shortening, and flour (I like a little extra flour), beat with a paddle until white and fluffy, and then store in a tupperware container at room temp. Just brush generously in your pans with a silicone brush. AWESOME.
I love the homemade too, so much cheaper. Although recently when I sent dh to Costco for a "big tub of Crisco" he came back with liquid fat for a deep fryer! Instead of sending it back I made the cake release with it, just using it with flour, works great! less mixing 'cause no shortening.
I use Pam but have used Bakers Joy. I like both. I don't like doing the oil/flour stuff. Just lazy and like the ease of just spraying on and it's done
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