So many people think that spraying a pan with a non-stick spray is an adequate substitution for greasing and flouring a pan. It is not. A well-greased, floured and lined pan will allow any baked good to pop right out without sticking. Non-sticks are fine for cooking meats, but for baking, you really want to do it the old fashioned way.
We used to use wax paper for lining back in the day, but in the last few years, parchment paper has been recommended and used as parchment paper will not burn, so it really is a better choice!
Some people use butter or lard. My choice is Crisco, which is vegetable shortening (ingredients: soybean oil, fully hydrogenated cottonseed oil, partially hydrogenated cottonseed and soybean oils, mono and diglycerides, TBHQ and citrus acids (antioxidants)).
• Cut a piece of parchment paper (or wax paper since this is just being used to spread the Crisco, some people will even use their fingertips), dip it into the Crisco can.
• Thoroughly coat the sides of your pan, paying particular attention to the corners.
• You should have a light coat of Crisco, so light that you can easily see the pan underneath.
• Drop-in a dab of flour.
• Shake the flour about the pan. Since flour particles or clouds may come out of the pan, it is best to do this over the sink.
• Your pan should be completely coated with a thin flour wall. You do not want bare pan anywhere.
• If you need to line the pan, cut a piece of wax paper larger than your pan.
• Place your pan on top of the wax paper, and score the outline of the pan with scissors.
• Cut out the wax paper along with the score marks.
(Note, this can be done prior to greasing and flouring.)
• Insert the cutout parchment paper into the bottom of your pan.
• You are now ready for batter!
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