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Old 12-16-2004, 02:50 PM   #1
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Pam For Baking...

Has anyone tried Pam For Baking? Is it better than the alternatives to the extent where I should add another item to the pantry?

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Old 12-16-2004, 02:54 PM   #2
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Haven't tried it. Isn't this the stuff that also has flour in it, thereby greasing and flouring in one well-aimed spritz?

I prefer to use the wrapper that butter comes in or a paper towel and some neutral oil.
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Old 12-16-2004, 02:59 PM   #3
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That would be the stuff. I meant to post under desserts, but have not been having a good day!
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Old 12-16-2004, 06:38 PM   #4
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I use a commercial product called Bakelene. It's a non-alcohol spray that contains starch.

I tried consumer retail products in the past and have not been happy with them.

The Bakelene works like magic. I have an intricate bundt cake pan that was almost impossible to use the old way, spreading the grease with waxed paper. With the spray stuff, it's a simple task and the cake just falls right out without any sticking.

If you can't find Bakelene, try the Pam stuff. It might be an improvement over the consumer stuff I bought a few years ago.

BTW, Bakelene comes in two forms. One for cakes and the other for bread, so pay attention to which one you're buying.
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Old 12-17-2004, 07:20 AM   #5
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I use one called 'Baker's Joy' (I think); The only time I really use it is when I'm doing a bundt cake - lots easier to get in all those little crevices!
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Old 12-17-2004, 09:38 AM   #6
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I haven't tried it but after making a bundt cake this past weekend, am ready to!
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Old 12-17-2004, 09:45 AM   #7
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Quote:
Originally Posted by marmalady
I use one called 'Baker's Joy' (I think); The only time I really use it is when I'm doing a bundt cake - lots easier to get in all those little crevices!
Marmalady, that's what I use. I'd like to try the pam though & see which one I like best.
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Old 12-17-2004, 09:23 PM   #8
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Crews, I guess it would depend on whether the recipe called for just a 'greased' pan or a 'greased and floured' pan, as to wether you'd use Pam or Baker's Joy.
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