I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to season and clean the bundt pan?
Bundt pans (and cake pans in general) are not normally seasoned in any way.
Instead, they are greased and floured each time you make a cake. The traditional method is to apply butter or oil to the interior (the easiest way is melted butter and a pastry brush, but you can also use wax paper or even clean fingers to apply solid butter).
Then you flour it by putting several tablespoons of flour inside the bundt pan, turning and shaking until it is well floured, then shaking out the excess.
Oil or solid vegetable shortening may be substituted for the butter.
In my experience, 99% of the time, using a simple spray oil will do the job just as well, with much less fuss and mess.
I just bought one at a garage sale that was a Nordic Ware heavy cast aluminum still in the original box. It is a non Teflon coated original. The box states to use non salted shortening like Crisco, generously applied, and temper in a 200-300°C (390-570°F) oven for about an hour.