you just wash em and use em, no greasing, no flour, just pour in your batter, and NOTHING ever sticks and you can use them in a prett hot oven, The only thing is you nee to support them on a cookie sheet or jelly roll pan or something similar, The ones with a wire form to set them in for support are the best. But any of them will work, The only thing I don't like abot them is the bread pan, doesn't conduct enough heat through it, so the bottom part of the loaf is a touch lighter than the top, But the cake pans work awesome as do the muffin pans, and casserole dishes, I have used them in a commercial setting now for quite awhile and they hold up better than I had expected. The last restaurant I was a chef at we made spanish torilla in the oven with them basically eggs and potato layers and baked (not the traditional method I know) but in any kind of metal pan it always stuck no matter what, and I had to dig them out, and clean up was a huge pain, but with silicone pans they popped right and clean up was a matter of just rinsng them out with hot soapy water. People have been baking on silicone for years, Silpat pan liners are basically the same exact thing except flat and if you have ever used one for baking cookies you know how awesome and versatile they are, I even bought some madeleine molds recently that are silicone and I love em, Now if they would just make tart pans!!

vegelene is basically the commercial version of PAM, vegetable oil and lecithin, I have used it more times than I can even count, I used to order it by the case when I had my bakery, but with cakes I always sprayed and then floured, More is not better though with pan sprays just make sure its a nice even yet thin coating, otherwise it runs and that doesn't do you any good

ummm... do you remove cake from the bundt pan before it has cooled?

Bcroydan, I meant the poor quality of the oils,- and the can itself, actually,- but thanks. i am an ardent eco freak, I know.

why do I never get this flour problem? I guess its a mystery.....maybe its because I use cake flour, or maybe its because I whack the hell out of the pan to get out all the excess but I never get flour on the cake after it comes out of the pan.