Baking question - I've used Pam spray for years. Lately, it just doesn't work

[MJN]

like it used to. Food is still sticking to the dishes. So, I tried using liquid canola oil and coating the dish using a paper towel. Things are STILL sticking! So, what do you use that keeps food from sticking? HELP!

Thanks!

[Dana in OR]

but for baking, try using parchment paper. It is a wonderful thing.

As far as frying pans, the remedy would depend on what you are using. If cast iron, you may need to spend some time re-seasoning it.

Also, I was once told this axiom: "Hot pan, cold oil -- food won't stick." I try to remember this for stir-fry. Try to get the pan nice and hot before adding oil and then immediately add the food.

Hope this helps some.

[Mamagistra]

Also, I was once told this axiom: "Hot pan, cold oil -- food won't stick."

I remember the Frugal Gourmet, Jeff Smith, used to say this. :)