non-stick baking pan

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.

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.

On Fri, 23 Sep 2005, it was written:

I don't use non-stick baking pans but my wife uses non-stick cookware. I've noticed that residue starts sticking to it after a while. I've tried cleaning it in the dishwasher, hand cleaning it with sponges/cotton rags/etc., they all lose their non-stick abilities.

Note: I don't bake with non-stick bakeware. I find it harder to bake with them. The edges of things overcook or the centre is undercooked. I switched to using thick steel pans and line them with parchment. Things turn out much nicer.

Was the OP using Pam? I think most manufacturers of non-stick bakeware specifically tell you NOT to use that stuff:

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

Same here. I have two non-stick omelet pans and seldom use them as my SS pans with a little butter works as well. I have Exopat, but prefer parchment for most situations.