I get great results with bundt cakes. My coated pan has some scratches since it's about 10 years old. I preheat the oven; apply a not too thick layer of room temperature unsalted butter especially in the nooks-using a piece of plastic wrap. If it's too thick extra flour adheres and then I need to brush it off once it's out of the pan, and it has a closer resemblance to the cake's pan. I sprinkle Wondra flour and shake it around the pan; turn it upside down to shake out the excess. Pour the batter in the pan and bake, Once it's baked I let it cool, on a roasting rack-it allows lots of air circulation all around the pan-since it's about 5" off the shelf. After about 10 minutes I run a couple of pieces of uncooked spaghetti slowly around the edges (no new scratches please!) and the center turn it upside down + it comes out with no pieces stuck inside.

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