Wow, I use "PAM" all the time, and rarely have any trouble. One exception is one KitchenAid whole wheat bread recipe that said to butter the loaf pans, because vegetable sprays would stick. I buttered one pan, and used Pam on the other. Lost track of which was which, but one pan slipped out and the other one stuck. Always used butter for that recipe after that :-) There's also a "Baking PAM" that includes flour. Works pretty well for my Bundts, brownies, and coffeecakes. So I haven't felt the need to try ordering Everbake.

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