If you don't want to use oil or shortening, clarified butter works like a charm for preventing sticking! Since it doesn't have milk solids that can burn and the water content has been reduced, it doesn't promote sticking like normal butter. But its still butter so it imparts a slight butter-fat flavor which is perfect for butter-based cakes.

I had some issues with sticking on my old bundt pans with both butter and vegetable oil (it doesn't seem to coat very well, I prefer to use a fat that's solid at room temp) coatings and I never use/buy shortening, but clarified butter has fixed all my issues.

• Reply