How to keep cake from not sticking in cast iron bundt pan?

braggscowboy · #1 03/11/12, 07:35 PM

All you good cooks out there my wife has a couple of cast iron bundt pans and she made a cake in one totay that has sections that twist and don't run straight up and down. She sprayed the inside with Crisco cooking oil and flowered heavly. It still stuck in a couple of places. Any advice on what or how you do it and it works? Thanks!

jlrbhjmnc · #2 03/11/12, 07:54 PM

I would grease it with shortening or lard and then flour it, too.

Missy M · #3 03/11/12, 08:12 PM

If the pans are cast iron make sure they are well seasoned.

luvrulz · #4 03/11/12, 08:53 PM

I spray everything with Pam or something similar. My stuff never sticks!

braggscowboy · #5 03/11/12, 09:44 PM

Quote:

Originally Posted by braggscowboy

All you good cooks out there my wife has a couple of cast iron bundt pans and she made a cake in one totay that has sections that twist and don't run straight up and down. She sprayed the inside with Crisco cooking oil and flowered heavly. It still stuck in a couple of places. Any advice on what or how you do it and it works? Thanks!

Did spray as I said in original post and floured.

Rick · #6 03/11/12, 09:44 PM

We have lined with foil and greased cast iron pans for this.

Belfrybat · #7 03/11/12, 10:23 PM

Mine always stuck. Finally ended up giving the darn thing away and getting a teflon lined one. I love cast iron skillets, but the pans for baking just didn't do for me, even though I seasoned many times, sprayed, larded and floured.

SilverVista · #8 03/11/12, 10:25 PM

Is this one of those bundt pans with swirls and designs in the metal? Absolutely necessary to season it first, and then grease and flour as well.

Seasoning is done by rubbing the entire inside with grease (lots of previous posts on HT about this, I think lard is favored above other choices) and put in a hot oven till it bakes on and forms a non-stick coating. Might need to put on a thin layer, bake it, put on another thin layer, bake it, several times to get a good seasoned coating. Then, never use it to cook anything acidic, and never soak in water. A good wiping out after use is best to preserve the seasoning, or a quick rinse if absolutely necessary. Re-season as needed.