Frank103 wrote:
> I was watching a baking show and the lady said she always kept a mixture -
> 1/3 Crisco, 1/3 veg oil and 1/3 flour - in her cupboard to spread on the
> bottom of her cake pans so the cake doesn't stick to the pan. She said the
> reason she doesn't use some type of spray is that a spray gets on the side
> of the pan and the side of cake pans aren't supposed to have anything on
> them. Can someone tell me why the sides of cake pans shouldn't be greased or
> coated with a spray etc.. Thanks

She conflated a lot of different baking conditions into one
bit of advice. Unfortunately, what she said only applies
sometimes. Chiffons and angel food cakes shouldn't be baked
in greased or greased and floured pans (usually done in tube
pans). Virtually all other cakes should be.

Keeping that fat and flour mix in her cupboard is an
invitation to nasty-tasting rancidity.

Products like Baker's Joy on non-stick pans are great for
the job. Cakes will come out without a fight. Dense cakes
(fruit cakes, oil cakes, etc.) can benefit from a greased
parchment or brown paper lining in the baking pan.

The old way of greasing or buttering and coating with flour
puts a lot more fat and flour on the surfaces of the pan
than the sprays. And sprays can be a lot more even.

Pastorio