I just bought a Nordic Ware Bundt pan (the pan recommended and sold by King Arthur Flour and company) and contrary to what is specified by KA bakers, Nordic Ware's instructions urge the use of butter as an alternate method of inside preparation if spray is not available. But this new cast aluminum pan is much heavier than my old one which is like a tin cup. I can't help but wonder if it really comes down to each baker's equipment and adherence to recipe measures.

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