I found it interesting in the video clip (link below) that she used butter to grease the pan rather than shortening. I have always used shortening.
My questions are:
1. What do you use?
2. Why do you prefer that over the other?
3. Does it really make a difference in the outcome?
I found some interesting info here, as they have other little videos with some neat little tidbits.
http://www.epicurious.com/cooking/how_to/video/prep_pans
Thanks!! You all are the best! Can't wait to get the replies, as this newbie needs all the help you can give! 
I just use shortening and flour. My mom used to use butter or margarine to grease when I was a kid but her cakes stuck sometimes and mine never do.
I don't like the results I get if I use Pam, it's like the cakes get a harder crust on them or something. It might be just me though.
ME2: I forgot all about that! What is that called...release or something like that? I will have to do that!! Thanks for the reminder!
Mbelgard: I agree with you there...I have had great luck with shortening and flour too, that is why the butter thing caught my attention.
I use Baker's Joy spray with flour added to it. Works like a charm!!!
When you make that cake release, how do you use it? Is it solid or do you have to use a brush?
It is kind of a runny paste...I keep mine in a squirt bottle (like honey comes in) and just squirt it into the pan and brush... it works really well and costs pennies to make...very quick to prepare pans with.
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