why not butter?

I'm leaning towards the idea that it has a low burning temp, and so you might end up with overly browned cake crusts.

You can use butter, but this is one area where shortening (Crisco) is better. Solid shortenings melt at a higher temperature and will remain on the surface of the pan longer. Butter not only has a lower melting point, but it has water, sugar, and proteins, none of which are helpful. In fact, the sugar and proteins are a bit sticky. Therefore, to ensure release, you should use shortening. If you bake frequently, you might consider making some pan grease. This is equal amounts (by volume, i.e., one cup each) of flour and shortening. You can beat them together in your mixer and store in a tightly covered container for a few month. When you need to grease and flour a pan, you can brush this mixture on with a paintbrush.

At around 212 degrees butter will begin to foam as the inherent water evaporates. Around 380 degrees butter will begin to scorch. You want to use something with a higher smoke point.

If it's the protein & stuff that burns, then shouldn't clarified butter/ghee work?

You can use ghee. I think the information you got was poorly stated. As I said, you can use butter (or vegetable oil) but solid shortening is the BEST choice. You can get a thicker film of shortening than you can with liquids like oil or ghee. If you are determined to use butter and it works well for you then by all means use the butter. I don't always agree with the conclusions of others. If I find something that works, I go with it.

Butter contains water, which will affect your dish. Also, butter has a lower smoking point than, say, shortening and can burn, affecting the taste of the dish.

This will only be of considration if you try to season an unfilled pan.

If you grease a pan and fill with cake batter, how hot will the thing get= ? As long as there is moisture in the cake, just a little bit hotter than=20 the baking batter. Provided you are not intent on making charcoal.

Although the easiest things are most complicated, I think the Wilton=20 people need to explain themselves.

Who want's to use hydrogebated, hardened Trans-CIS fats, besides Loretta =

Lynn?

--=20 Grue$$e.

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) " Strive for excellence in your life & reject being a doormat to others. = Serve God. "

mailto: snipped-for-privacy@cmcchef.com/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

The metal of the pan will conduct heat to the cake and will reach the temperature of the surrounding air. The batter will absorb most of this heat but will still be close to the temperature of the pan at the outer edges. Assuming the butter doesn't get absorbed into the batter (which would rather make it useless) it's going to be between the batter and the pan and be affected by the exchange of heat.

You've never had my cakes. ? :)