I would say if your cakes coming out perfectly is important, stick with the shortening and flour method. The first time I used this product the cake released great, but when I tried it with other cakes (different recipes) huge chunks of cake clung to the sides and bottom of pan. After turning over another ruined cake this weekend, I just threw the can away. Its tempting to use it since it is so fast and convenient, but I just cannot trust it. I make many perfectly smooth buttercream and also fondant covered cakes and so I need my cakes to release perfectly every time.I was drawn to this product as it doesnt contain hydrogenated oils. It even advertises that on the can, which I find interesting since Wilton freely uses hydrogenated oils in many of thier products.I will stick with shortening, flour, and parchment liners. Its extra work, but at least you can count on it working.