My go to method has always been Crisco veggie shortening on sides and bottoms with no dusting or anything else.
Starting about 27 years ago, I began lining the bottoms of the pans with parchment in addition to the Crisco and coating the exposed surface also with Crisco
I have only one use for any cooking spay and that is the interior surfaces of my waffle iron. I use it for nothing else. It is generic canola. My objections to it are relatively high cost, solid waste and (probable) atmospheric pollution

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