For the past year or two, I've been using a concoction called "goop" which is equal parts vegetable oil, vegetable shortening, and AP flour. I brush it on with a pastry brush and nothing has ever stuck since using the goop pan release. Is it possible that by mixing the flour with the oil and shortening the flour absorbs the grease and allows for better results rather than greasing the pan and dusting with dry flour? I love food science! I'm looking forward to hearing your thoughts. By the way, I shared the "goop" recipe at the end of a very sticky cake recipe - Pineapple Upside Down Bundt Cake. You can see the results here. http://pintesting.com/pintesting-pineapple-upside-down-bundt-cake/

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