Should you use butter and flour or shortening and flour to bake cake in a stoneware dish?

When baking a cake in a stoneware dish, using butter and flour is often preferred for flavor and texture, as butter adds richness and moisture. However, shortening can provide a lighter, fluffier texture and better structure. If your stoneware is non-stick, either option can work, but if it’s not, using flour with either fat will help prevent sticking. Ultimately, the choice depends on the desired cake characteristics.