Do not use disposable aluminum foil pans . They absorb the oven's heat unevenly and hot spot. To reduce sticking, use nonstick pans and muffin tins in the size specified in the recipe. Pan sizes can sometimes be substituted , but it's always best to use the exact ones. Some recipes are better baked with glass pans, such as pies, but metal is preferred in others.
Dark metal is used when making tarts and light metal is best used when making cakes or cookies.
Pans are prepared in different ways depending upon the recipe, which will be specified. Generally spray pans with canola or vegetable oil spray. Optionally line the bottom of a nonstick pan with a piece of waxed or parchment paper, and spray again. Generally, I don't recommend paper muffin liners, as some batters stick to them no matter what you do. But, if you choose to use them, also spray the insides of the liners with oil.