In article >,
"Vox Humana" > wrote:

> 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.

Was the OP using Pam? I think most manufacturers of non-stick bakeware
specifically tell you NOT to use that stuff:
<http://www.worldkitchen.com/FAQ/faq3.asp?id=127>


> 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.

Except when making omelets, I don't like nonstick; Exopat when feasible,
or parchment (flouring if appropriate).

--
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