Any tips on ensuring a clean release from the pan? I don't like to flour the pan (after putting down a layer of oil or shortening) as I don't like the oil/lour taste. I've heard about dusting with cocoa (for a chocolate cake) or sugaring the pan--do these work? Nordic Ware also makes a lightweight aluminum pan with a nonstick coating as well as their professional heavy (cast aluminum?) pans--I've had problems with cake release from both types. Lately, I've been making two cakes as at least one will release OK... Thank you!

• Reply