While pan coatings may provide non-stick properties that help baked goods release, oiling the pans can offer the same advantage. There are certain strategies, however, that may help bread and cakes release from their pans cleanly.

When it comes to bread, the corners are the trickiest part of the loaf to release. Mallet and Co.’s system applies a heavy dot of oil in the four corners of each cavity to assist in releasing the bread where it’s most likely to stick.

Pans should also be cool before the oil is re-applied or else bakers may face too much oil at the bottom of each cavity. When oil is applied to hot pans, even at 200°F, it will run down the walls of the pan to the bottom of the cavity.

“You probably won’t get a sticker,” said Bob Mallet, chief executive officer. “But you’re going to end up with too much oil at the bottom of the pan.”

This may cause the bottom of the product to be fried instead of baked.

Choosing the oil is also important. For bread, it may be relatively simple. If bakers want to pay less for a commodity product, they will need to use more of it. Or they may choose a premium oil and use less of it. With cakes, the type of oil depends upon the product’s viscosity and formulation, particularly the amount of sugar in the batter, Mr. Mallet explained.

“Cake depanning is completely different than bread,” he added.  “Cake pans are washed between bake cycles and bread pans are not. Releasing is a micro-science unto itself that most people don’t fully understand. You can make a beautiful product, but if it doesn’t release, you have nothing to sell.”