I always use Crisco shortening and AP flour to grease and flour my Bundt pan...and it is about 35 years old. However, I DO NOT let it cool for more than 1 minute after removing from the oven, choosing to turn it out while still quite warm. Never have a problem. However, I have a newer (3 years old) Bundt pan (same brand and style as old one) in which my cakes nearly always stick or don't come out cleanly. The weight of the pan is lighter than my old one, so I am going to try the sugar or nut flour when baking in the newer pan.

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