This is the best part of this post. I've always wondered how to prepare the pan. I love my bundt cakes but have never had a way to solve this problem. Thank you: "Thoroughly grease a 10- to 12-cup Bundt pan, making sure to coat all the pan’s nooks and crannies. If your pan is more intricate than most, it’s worth it to take the time to melt shortening, and spread it over the pan’s interior surface with a pastry brush. Why didn’t we prepare the pan before we started, same time as we started preheating the oven? Because here in the test kitchen we’ve found that non-stick Bundt pans can “shed” non-stick pan spray, letting it puddle in the bottom of the pan — particularly if the pan itself is non-stick. Preparing the pan just before using it keeps the non-stick spray right where it belongs: between pan and batter."

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