By any chance, with all the things you have sticking lately.,,,,have you been using the baking spray using the brand name of "Pam"? Of course years ago when it first appeared on the market it was the only thing available like this for quite a long time. I used to get teased about it for a while until people just got used to it being a normal thing in their kitchen. Well close to 20 years ago I began buying items like this and other baking and cooking items in bulk at warehouse stores or through eating establishments I know and actually buying items wholesale. The brand name of the spray PAM is not usually available for purchase in this manner. I would use whatever the brand name that was sold in the warehouse system would be selling. It has been years and years and years since I had used the actual spray PAM. About a year ago, perhaps last summer I shockingly ran out of the baking spray in the middle of a day of baking.Normally I am well stocked up in items and never run out of things. Just ask my mother, she always nags at me and says my pantry, for the home of a single woman, looks like I'm preparing for a depression. So I run out of this item.....as its at least 20 to 25 minutes to the closest warehouse location I didn't want to stop so I ran across the street to a little small town market. The only type of baking or cooking spray they sold were cans of PAM. I bought it and began using it. Thankfully within the next week or so I was able to get out and get what I normally use. Over the next several weeks I began to have items stick when baking, projects looking as bad as some of these. Cakes I had made numerous times with no problem in Nordic ware elaborate Bundt pans. Some with very small crevices. I had NEVER had any problems. At first I didn't make the correlation with the change of the product as it didn't happen every single time I baked. Perhaps I had done cupcakes which always use the papers or other cakes where I had used parchment so it took a while for me to notice I had lost at least 4 or 5 or even 6 major cakes to sticking. Considering I hadn't had one stick in 10 to 15 years at least that many in several weeks is bizarre. One day when this happened my dad just happened to have dropped by and was standing in the kitchen talking with me. Well I let out a major yell when ANOTHER cake stuck, destroyed, and he asked what was wrong. I'm not sure what he said any more to make me think of it but all of a sudden it hit me.....the problems began when I purchased that can of PAM spray. THAT was the problem. I had naturally continued to use it even after buying my regular because I always try not to waste, of course I'm thinking the problems were my fault. But when I realized it had only been since using that product I walked over and dropped it in the trash. I was SO angry at the loss of the ingredients.....the flour, the nuts, the BUTTER, which isn't cheap and other ingredients I almost did up an invoice to send to the corporation that makes the item. Not however that I was under any illusion that they would have paid it. But I've always been curious if anyone else has had problems with this particular product. By any chance, do you use the PAM non-stick baking spray at the kitchens at King Arthur Flour? Could this be the cause of your sticking problem? Best of luck in future recipes.....PAM G.

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