non-stick baking pan

I'm using a non stick pan, but find that after about 20 bakes, it looses its
non-stick abilities and has to be oiled.
I took the first one back, got a replacement, but the same.
Is this normal, or is this particular manufacturer at fault.
Thanks
Reply to
Xanadu
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.
Reply to
Vox Humana
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.
Reply to
.
In article ,
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).
Reply to
Scott
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.
Reply to
Vox Humana

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