I have had trouble with foil when making something that would go up into all those little crevices. I found that the batter goes into the crevices and sticks like crazy, even if I spray with a Pam type product or use grease. Then the cake or whatever tears all up when I try to get it out. Plus you can't run a knife around it to loosen it up if you need to like you can do in a smooth surface cooking pan. Any smooth surface would be a much better choice.

I have been using the parchment paper or wax paper for all my baking that I remove from pans. After having a few loaves of banana bread stick and then a sheet cake left the center in the pan, I decided never to bake without it. Problem solved.

Use the new nonstick foil or parchment paper. I make a lemon bread that sticks like crazy and I line the pan with the nonstick foil and it comes out lovely every time.

I too think the nonstick foil is great

I want the recipe for lemon bread. I love lemon!
Thanks in advance

Parchment paper is a "pan cleaning" saver.......

I use parchment paper all the time.....even when doing sticky marinated stuff like chicken wings....saves lots of elbow grease at washing up time.

I generously spray every pan with veggie spray. When my mother used foil, she would smear it with butter (before the veggie spray). She would also after spraying coat with a bit of flour like baking a cake. After they came out of the pan she would lightly dust the flour off with a basting brush. She rarely used foil.

I like parchment.