Yes, they cost more in the UK.  You’ll have to shop around in the US - you’ll have more choice of where to buy them.  They are not cheap but I hope they will last a life-time.

Annie

>They are not cheap but I hope they will last a life-time.

¡I hope so!

Hello - i googled “nordic ware sticking” and found myself here - very interesting thread.

I find that no matter what surface there no tin lasts more then about a 12-15 cakes before it becomes so sticky that the tins are unusable.  I use about 20 different ones in my work and they’re all the same.  Once they get to this stage we give them a good rub (we use a baby tooth brush bought for this purpose) with a mix of salt and oil - it seems that they get a invisable layer of gunk (?) which you can’t remove with normal cleaning - however this is a big pain in a commercial setting!

I too have contacted Nordic Ware and also got the impression it was my fault!

I would be interested in an update on how are doing?  Are you NW tins now unusable and cluttering up your cupboards?  Also the shortning you speak of - do you mean solid vegetable fat stuff?  I am in Australia and we might call it a different thing…

Interesting thread - thanks!!!

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.

Another thing these spray coatings have is lecithin and that is what builds up on the pans and ruin their non-stick capabilities.  I never use them.  I use a pastry brush to paint on butter and dust with cocoa or flour depending on the cake color and my pans NEVER stick, even after years of use.  I also use a pastry brush to clean out the crevices when I wash it.

A friend loaned me her bundt pan, and it had all that semi-sticky stuff in it, too.  When she told me she used the spray, I decided then that I wouldn’t use it, myself. I use Spectrum trans-fat free shortening to grease my my ‘Fleur de lys’ pan, and I’ve had no problems with sticking or gunky accumulations, but I have only t used it a few times.

Anne in NC - 15 April 2011 03:42 PM

When she told me she used the spray, I decided then that I wouldn’t use it, myself.

I use Baker’s Joy or a canola oil spray depending on what I’m baking and I haven’t had a problem with residue or sticking.  I think that as long as you wash the non-stick bakeware promptly, it won’t be a problem. Mine go in the dishwasher.

I think that as long as you wash the non-stick bakeware promptly, it won’t be a problem. Mine go in the dishwasher.

Ah ha!  Maybe delayed washing s the real culpret, then!!!