My cakes after years of baking have begun sticking when I turn them out from baking. Has Crisco changed? Any ideas on the problem?
Crisco changed to no trans fat some time ago. It's been a thorn in many decorators side trying to work around that.
As for your sticking problem, it could be what you coat your pans with. If it's spray, I've read a few comments here and there that Pam has changed their formula, and it doesn't work as well as it did. I can't attest to that though as I don't use or buy Pam, but it might be worth checking out.
Try using parchment in the bottom of your pans. I use it along with my home made pan coat, (1 part shortening, 1 part oil, 1 part flour) and have never had a problem with cakes sticking.