This only happens some of the time but I cannot figure out why. The crust will stick to the foil which is lining the pan sometimes. In the past I have put parchment paper between the crust and the foil and that worked but then I found I didn’t need it until today when the crust stuck to the foil again. It peels off if you gently pull on it but it would be nice to know why it does this some of the time. Maybe it depends on the moisture of the dough or the gluten content, I don’t know. Any thoughts would be most appreciated.
Either, with or with out your foil. Another thought, I would, ( and have) used parchment in lieu of foil. That also works. Still my very favorite method is vegetable oil directly on the pan
Photo for attention.
That is the cleanest pan I have ever seen! What is your pan made from? I know you've oiled it, but I think I've dumped like a whole half-cup of oil into a pan and not had the baked good come away that cleanly.
The pan is some type of none stick coated.
Oh, okay. I've actually had better luck with shortening than oil, too. Better, but not as good as yours. I've struggled with things sticking to baking pans my whole life. Recently, I've mostly been using cast iron with shortening or lard, which is the best solution I've found so far, although it's definitely not perfect by any means. I've mostly switched to lard from shortening since shortening is supposedly really unhealthy, but I had to warn a vegetarian away from my cupcakes recently, which was awkward.
Pan spray. Specifically, the product named Bak-Klene. Other pan spray aren’t as good as this one. Ditch the parchment and/or foil. Spray the pan instead.