"Xanadu" <.> wrote in message ...
> I'm using a non stick pan, but find that after about 20 bakes, it looses
its
> non-stick abilities and has to be oiled.
>
> I took the first one back, got a replacement, but the same.
>
> Is this normal, or is this particular manufacturer at fault.
>

That's been my experience also. If you are using non-stick sprays like
"Pam" it will make it worse as the spray seems to cause a build-up of
sticky, varnish-like residue.

For normal baking, I like to grease the pan, line the bottom with parchment,
and the lightly flour. An alternative to solid shortening or butter is to
mist with oil. I have a common misting bottle with vegetable oil. It is
handy for all types of cooking needs.