Using the liquids in the butter make items stick in your pan. Like when frying with unclairafied butter you might be frying with water, not fat.
When baking, using spray pan releases that contain any other ingredients (other then fat like water) makes your cakes stick to the pan. Look at the label of your pan release....many list water as their first ingred..
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |