Interesting Melissa because I have been doing this for more than 40 years with no problems. I think most of the time the issue is that folks do not cool their cakes long enough before removing. Cool any cake at least 15 minutes in the pan on a cooling rack, larger cake pans, 20-25 minutes. Always gently take a knife along the edges.
If you run out again and have to go with the Crisco and flour, line the greased and floured pan with either parchment or waxed paper. That way there will be absolutely no worry about the cake sticking to the pan.
Funny thing kiddo, the only time I ever have a cake stick to a pan is with a cake mix made as per the box instructions. Haha, that is likely why I always do doctored cake mixes or cakes from scratch. It is a most frustrating experience, that is for sure.
I suspect folks are either using not enough Crisco shortening or way, way too much or missing spots. Other than that, I cannot figure out why they would have any problems.
But as you said, stick with what works for you.
Hugs Squirrelly Cakes