Raj V wrote:
snip snip snip

I have a problem unmolding ALL my cakes, regardless of the pan. I usually
spray the bottom and sides lightly with canola and spread with my fingers. I
have tried flouring the pan too.

If I'm reading the instructions above correctly, you invert the pan onto a
rack with the hot, wet towel draped over the pan? Not sure how this works
since the pan is already hot? And does it work for all pans? When I invert
on a rack the stone counter surface always gets really wet so I usually
place on the grates of the stove.

What are the other secrets of unmolding?

Thanks,
Raj V

Lining the bottoms of flat-bottom pans with parchment paper helps a lot.

Jim Lahue