This was funny! What a waste of time going through all of that effort, when simply making some Pro Pan Release and brushing it into your pans would be so much quicker and no timing required for when you put batter into the pan. To make Pro Pan Release: In mixing bowl beat equal parts (1:1:1 ratio): Shortening Vegetable oil Flour Beat until somewhat thick and fluffy, kind of like marshmallow creme, about 3 minutes. Brush insides of pans lightly to coat. After baking, your breads and cakes will practically leap out of the pan, whether simple mini-loaves or the most intricate detailed pans. Should normally remove them around 10 minutes though. Leftover Pro Pan Release can be stored in a mason jar almost indefinitely on your kitchen shelf (about as long as any of its ingredients would stay fresh on their own). Just stir before using if it's sat for a while, as it can separate some and then you won't have the same ratio. Notes: you can substitute any solid for the shortening, like coconut or even butter (just be sure to refrigerate, if using butter and know that the shelf life is less and may need to bring to room temperature). You can use which ever high temp. liquid cooking oil you like (i.e. Veggie, corn, canola, grape seed, etc.) and most flours will work, just make sure they're finely ground like all-purpose. If making a chocolate cake/bread you can substitute cocoa powder for the flour. Just remember the 1:1:1 ratio. Here's to much happier baking!

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