Thank you for the interesting info! For NY-style cheesecake, I've been attempting to use a paste made of shortening, oil, and flour to coat the sides of my steel springform pan: supposedly an old baker's trick. However, cheesecake removal is still not completely clean, though perhaps I'm doing it wrong. Beeswax seems like an interesting one to play around with, given that canelés are traditionally baked in molds brushed with beeswax.