Non-Stick Surfaces

• Non-stick surfaces work in a variety of ways. A well-seasoned cast-iron pan is coated with natural polymers, created when molecules of fat break down under the pan's heat and reassemble themselves into large chains. This creates a smooth, non-porous surface that's difficult for food to adhere to. Commercial non-stick pans, silicone bakeware and parchment paper duplicate that effect, using non-stick substances created in the laboratory to replicate the slick surface of a well-seasoned pan. Oiling or greasing pans works differently, by lubricating the pan's surface and making it difficult for baked goods to stick. Solid shortening is more effective than pan spray or oil, because it's harder for the batter to absorb.

Flouring

• Some batters quickly form a crust at the pan's edge, minimizing their tendency to stick. Others, because of their ingredients or the consistency of their batter, are much more likely to stick to the pan. Bakers counter that effect by flouring the pan, after it's been oiled, sprayed or spread thinly with shortening. The flour serves two purposes. By adhering to the fat, it shows clearly if the baker missed any areas of the pan. That reduces the likelihood of bare patches, where the cake can stick and tear. Second, the flour absorbs a small amount of moisture from the batter and reduces its ability to stick to the pan.

Sugaring

• Although flour is the dry ingredient that's most often used to line pans, it's not perfect. Some bakers find it darkens the crust of their cakes too much, and in areas where excess flour gathers it can be unpleasantly powdery in the diner's mouth. For sweet baked goods such as pound cakes, many bakers prefer to line their pans with sugar instead. It's equally effective as a non-stick coating, and it gives dense cakes a thin, slightly crisp crust with a distinctive hint of caramel.

Powdered Sugar

• A third option for your pound cake is powdered sugar, sometimes called confectioner's sugar or icing sugar. Powdered sugar contains a small amount of cornstarch to prevent it from clumping, so as a non-stick coating it represents a middle ground between flour and sugar. It doesn't darken the crust as much as flour, and doesn't create as distinctive a texture as granulated sugar. Any of the three will help keep your pound cake from sticking, and each gives the crust a slightly different texture. All three are ingredients you likely keep in your pantry, so trying them in succession will quickly tell you which you prefer.