I refuse to use non stick bakeware because of the gunking up problem. I use plain aluminum or steel pans. I line cookie sheets with parchment and use a commercial bakers release from the cake decorating supply for cake and muffin pans.

Both Pillsbury and Crisco have a flour/shortening release in a spray can that you can find on the grocery baking aisle. I've used them in a pinch and they are OK.

I use the cups so I am not much help, sorry.

BUT

I would love your recipe!

I missed the part where you said you used oil. If you are going to do it the old fashioned way you must use shortening and flour. Oil will not do the job as you found out.

I use the paper cups, I am the only one who sees my baking utensils so I don't care what they look like as long as they are clean and do the job. vique.

Cooking spray leaves a sticky residue, you have to use shortening and flour.

Butter has a low smoking point, so should never be used to grease pans because it can burn and make baked goods stick (know you didn't ask about butter, I'm just giving the whole rundown here).

Oil tends to varnish--or 'turn gunky', leaving a coating that's very difficult to remove.

Baking spray also leaves a coating that's very difficult to remove and many manufacturers advise against using cooking sprays on their products.

Best choice is the old-timey one--solid shortening (Crisco or similar). You can use it with or without flour--depending upon your recipe. For muffins, I'd never flour them--just too much mess. And remember, for muffins you are supposed to ONLY grease the bottoms of the pans, NEVER the sides (another reason not to use sprays--pretty hard to be that precise when applying them). You want the sides ungreased so the muffins can climb up and reach their maximum height. When ready to remove them, you run a slim knife around the edges and with the greased bottoms, they should remove easily with just a little twist.

Anybody know how to get that gunk off? My DH used it on my fave cookie sheet for several years, until I bought him his own to use for Tater Tots.

It's too good a cookie sheet to throw away.

I've always used butter, and never had anything stick. To me the secret to getting it out of the pan is to set a timer for 10 minutes, and take it out then. (I have one cake, the 1-2-3-4 Cake from the Swan's Down cake flour box, that I *always* use parchment paper with.)

I didn't know about only the bottoms of muffins.

You can try spreading on a baking soda/water paste, letting it sit a bit, then scrubbing with a nylon scrubby. That works if it isn't too burned on.

You have a problem with 1-2-3-4 cake sticking? I just grease and flour for that one (the g & f is an important component of the crust formation and taste on a 1-2-3-4) and I've never had one stick, in over 45 years of making my great aunt's recipe for that cake. I would think that the parchment gives a completely different crust? Not that I'm not a huge parchment fan--I use it in a gazillion different ways (including to line the Forman Grill, and for reheating gooey things in the toaster).

If you look at the small print, I don't think you are supposed to use cooking sprays on most coated cookie sheets and the like.

It sounds like azzalea pointed you in the right direction about what you can use.

I would just use the paper cups myself. If nothing else, it makes for easier clean up.

Wow, I learned a lot!
I have read in the past not to use cooking spray. Shoot, didn't even cross my mind not to use oil. I must have been thinking about popovers!! LOL

Thanks for the tips about shortening AND only grease the bottoms.

Janie: Here's my Rhubarb Muffin recipe: (12 muffins) (easy peasy)

2 1/2 cups flour
3 tsp baking powder
2 tsp salt
1/2 cup white sugar
1/2 cups brown sugar
3 cups diced rhubarb, (I've always used fresh)
2 large eggs
1 cup milk
1/2 cup oil
2 tsp almond flavoring

Mix dry ingredients. Beat egg, add milk, oil and almond. Pour egg mixture over dry ingredients. Stir to moisten. Fold in rhubarb.
Bake at 375 35 minutes.

Sherry