CAROLITTA:
Good morning my friend. I am glad to be back & reading many of the postings from our learned members like yourself of their solutions & ideas to various recipe fixes. I find it interesting. I get to learn more of baking science & other secret tricks as well.
Good luck to you Carolitta & enjoy the rest of the day my friend.
I have both kinds of the NordicWare pans. The oldest one has the black lining and the others have the shiny grey finish. I find the older one - which has the bavarian pattern - sometimes sticks whereas I’ve not had any trouble with the newer ones. I have been using the Wilton Cake Release but find if you brush the oil on more than a few minutes before filling, the oil settles into small globules and leaves patches ungreased. I’m very happy to learn of the ‘smear’ which I shall make up and keep handy - thanks guys!
My pans have *all* the black lining; it seems it is especially sticky.
Sometimes the cake release “slides” on the surface,and forms
droplets, but I keep brushing and brushing.
It’s definitively easier to use the baker’s grease…
AnnieMacD - 25 September 2009 05:44 PM
I have both kinds of the NordicWare pans. The oldest one has the black lining and the others have the shiny grey finish. I find the older one - which has the bavarian pattern - sometimes sticks whereas I’ve not had any trouble with the newer ones. I have been using the Wilton Cake Release but find if you brush the oil on more than a few minutes before filling, the oil settles into small globules and leaves patches ungreased. I’m very happy to learn of the ‘smear’ which I shall make up and keep handy - thanks guys!
Ohhhh, so it’s the black lining that’s been the problem all these years. That’s what my Nordic Ware pan has. They should have called it extra-stick instead of non-stick!
If you’re making a cake compatible with chocolate, Cook’s Illustrated recommends a mixture of cocoa and melted butter as a cake release agent. 1 Tb of each.
ANNIE,Annie, Annie. I am surprised that you never mentioned this cake release problem to me before. If you are interested in correcting this problem along with a corrected version of that “SMEAR” just ask for it & then I will wire both to you… being that Saturday is SENIOR CITIZEN’s day everything is 2 for a penny. I hope this posting finds you well my dear friend.
Enjoy the evening.
I have used a “cocoa cake grease” for chocolate cakes—I just replaced some (not all) of the flour in the regular formula with sifted cocoa. Works fine.
>so it’s the black lining that’s been the problem all these years.
Is it? So it means they have been selling these pans all these years,
Knowing about the problem? It is a bit infuriating, especially when one
thinks how expensive they are!!!
Over the years, I wrote many letters to Nordic Ware, telling them
that my cakes always sticked, and they put the blame on me!!!
I am a pan-addict, and I’ll be buying more, but I’ll make sure they
have the lighter lining.
Sylvia, I agree with you. I’ve had the ‘bavaria’ for years, so it’s got the black lining and it’s been quite unpredictable if the cakes would stick or not. I always blamed it on the intense pattern with lots of tight angles. This year I got the ‘rose’ and ‘cathedral’ pans with the new lining and absolutely nothing has stuck so I am even getting a bit blase about greasing them. It makes a world of difference. There’s NOTHING wrong with you, Silvia!!!
I hope this posting finds you well my dear friend. 
