I bought new non-stick cake pans, do I still have to oil and flour them?

OH! Are you ever a life saver, Merly to the rescue! I just finished the batter,

AND, I was going to use cooking spray! They're mainstays from Wally World. They're dark gray, like Echos, etc.

 
With this 3 layer cake, and my oven, which is pretty new to me for cakes, I found it's faults, and

they are quite disturbing. Never in my whole life have I owned an electric kitchen, I've rented them and learned to cook quite well with them, but this house, the only requirement I didn't get, and there were many, was a gas kitchen. This is the first cake I've made here. I've made several pies, but dang I don't like that cooking cakes in this oven, and I actually have to make notes, about the oven placement, and I should have cooked only 2 layers in the middle. However I made it turn out perfect, so I'm good!

 
Puzzled here--if you can't use spray on "non-stick" but have to butter and

flour, why have them at all? wouldn't ordinary pans buttered and floured be easier to use and cheaper? Just wondering.

 
Nonstick doesn't really mean nonstick (like stainless steel doesn't really mean stainless). Some

foods and batters, especially wetter batters, will still stick. But they tend to come out of the pan easier, and cleanup is much easier. You usually still need grease or grease and flour between the pan surface and the food, to aid in, for instance, a batter's rising properly. The flour gives the batter something to hold on to as it rises, and you need the grease there first to keep the flour on the sides. Leaving a nonstick surface alone won't accomplish this.

 
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