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Baking Basics: Greasing and Flouring Pans

By Cook's Illustrated Published October 2003

Here are the no-fail techniques we use to grease and flour pans before baking.

If a recipe directs you to grease a baking pan, do so in advance of preparing the batters (batters can lose some leavening if left to stand) and do so whether or not the pan is nonstick. Butter, shortening, and nonstick cooking spray all work well. Flour provides an added layer of protection against sticking and makes for an easy and clean release.

After greasing the pan, give it a liberal sprinkling of flour, then hold it up and tap and rotate it so that the flour coats all surfaces. To get rid of excess flour, rap the pan upside down over a sink or garbage can.