Hello, I can tell you about my baking-at-home experience, but it seems to me that
you bake in a comercial environment?
I wash with soap and hot water my old pans, or the newer (aluminum?) ones.
Before each use, I grease them with shortening and flour.
Shortening (manteca vegetal), means here in Costa Rica, solid palm oil fat.
With the decorated NW pans, I get really paranoid. Iwash them before with
hot water and sopa. then I smear them very heavily with Baker?s grease.
Sometimes I even reflour them and “retouch” any microscopic uncovered
surface. I prefer to “sweep” the surface of thebaked cake, than to scrape
cake chunks from the pan.
After baking, I wash the pan with hot water and liquid soap. I scrub it with
soft sponges, soft brushes, anything that doesn?t scrape the “non-stick”
lining. (Sometimes I think it’d be better if all the lining fell off;
I would have a pretty, normal, non-scratchable, pan!)
NW didn?t seem very concerned with my questions or complaints.
I don?t know if they still have the same customer service, though.
Baker?s grease is Shortening+vegetalble (palm or soy)oil+flour.
I didn?t buy more of the Wilton?s stuff, and I tried but never used
again, one spray (Pam or something like that). I didn?t like the
smell of the spray, and it did leave a gummy residue that was
very difficult to wash.