I went from using some baking spray from Williams Sonoma (which had flour in it) to making the pan-ease in the WBH book. I ran out of both this past week and just used PAM on a cake and it came out of the pan easier. Any reason not to just use cooking spray?

I use cooking spray all the time. I usually go for the store brand "Pam". I think some bakers make their own pan release because it is cheaper to make. Since I do about 5 cakes per week, I'll just keep using spray.

The recipe is simple and making your own pan release is easy.

Equal parts Crisco, flour and vegetable oil, however much you need. I only mix 1/4 cup each at a time since I don't bake very often.

Keeps well without refrigerating for a long time.

I have always used just regular Pam. I think it works just fine.

They sell Pam made with flour in the spray that is what I use and have never had a problem.

sometimes I use just plain butter if I don't have anything else. It works for me.

I use pam with flour too. I think it covers the pan better than straight pam.

I use Pam and parchment in the bottom. Works great for me.

I'm a Pam and parchment kinda gal too! Works fantastic!!!!

I've always used Baker's Joy. Works for me.

I use Crisco with flour spray or Baker's Joy - or Pam with flour - which ever is on sale!

Whenever I used Pam, the sides of the cake came out almost "fried" ... a little crispy ... and had large air holes on the sides.

If it works for you ok, go for it!

I've been using Bakers Joy and it works great!

Okay, so call me crazy, but this is what I found this weekend. It seemed like the bottom of the cake did get air holes and was a lot softer (almost wetter) with PAM. Sigh, guess I'll buck up and make some more pan ease

Thanks everyone!

are you using just pam or using it with a light coating of flour? i've never had a prob unless i've waited too long for the cake to cool (always get caught up in something else, kids, hubbie...)

I don't seem to have air bubbles or dark and crispy sides, lol. I drop the pan on the table/counter a few times before putting them in the oven though.

I use Pam. I buy it at Costco

I use pam with flour, with butter or bakers joy and I haven't notice any difference in any of my cakes. I go for whatever is on sale.

I use the cooking spray from Aldi's. Cheap and works like a charm.

I have always used the Pam with flour in it. I decided to splurge yesterday and purchased Wilton's Cake Release for a Topsy Cake I am baking (I wanted to make certain it was perfect). The Cake Release is horrible! Two of the three 6-inch cakes totally stuck to the bottom of the pan and will have to be remade. The 12-inch cakes are in the oven now; unfortunately I didn't flip the 6-inchers before I put the 12-inchers in the oven. I am concerned that these will also stick. It's back to floured Pam for me. I never had a problem with cakes sticking before, although I do occasionally get the airholes on the bottom with Pam. At least the cakes release with the Pam.