My favorite decorative aluminum bundt style pan given to me by a dear friend started sticking. I cleaned it well with a steel wool scouring pad and I no longer have trouble with sticking. There was some sort of "invisible" residue in the pan and that got rid of it. I think the residue came from the butter flavor shortening, so now I use butter or plain shortening, never spray. I like to sprinkle with sugar on some cakes but mostly I use butter and flour coating. Another trick for fixing the appearance of a stuck cake (so long as it's not big hunks stuck and just a little stuck) is to dig out the stuck bits, chop finely, toast a little and stick them to the top of the cake with your favorite glaze. Looks pretty, adds some crunch and no one will ever know it wasn't supposed to be that way!

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