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I've been asked what to do about preventing cakes from sticking to the pan.  Pam is made with canola oil...an iffy fat which is actually a trans fat...comined dwith flour, a definite "no-no".  There are things that work better. I did not like Pam to begin with since if oten burned [the alchol propellant].  Professional bakers grease pans with Crisco or butter.  YOu can also use coconut fat...used to be a no-no but now has been found to have many health benefits.  Usually this is enough, but...you can then, depending on the type or flavor of cake being made, sprinkle ground nuts, cocoa, sugar or cornmeal over the fat.  Use cocoa with chocolate cake.
It works!

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