Grease and Flour a Pan Like A Pro: Quick and Easy Ways to Get the Job Done

Be it a cake or a loaf of bread, if the recipe calls for you to  "grease" and/or "flour the pan", it must be done 100% correctly in order for your culinary masterpiece to come through in one, esthetically delectable piece. What to use? Butter?Margarine? Cooking Spray? Flour? Follow these easy directions for perfect results every time.

If using butter, make sure it is softened. The prefered method of softening butter is to simply leave it at room temperature for a few hours so that the change in texture occurs naturally, and uniformally.  If time is tight, a few seconds in the microwave can also speed things along. If using margarine, be sure it is firm and not beginning to "show" softening (liquid/oil sitting at surface). Almost any margarine is acceptable when greasing a pan, with the exception of those which boast a high olive oil content.  Olive oil smokes quickly at high temperatures and should be avoided for pan greasing.

Grease the pan, liberally. If using butter or margarine, fold a piece of wax paper, paper towel or napkin into a palm-sized square. Holding the square in your hand, scoop up a tablespoon or two onto your paper/napkin surface and rub it, uniformly, all over the inside cooking surface of your pan until it is completely covered. If wax paper, paper towel or napkins are not availble, a portion of plastic wrap or a sandwich bag placed over the hand works nicely as well.  Cover the hand completely, scoop the maragarine or butter and grease the pan.

If using cooking spray to grease your pan, follow the directions on the can, and apply it to all of the inside surface of the pan, paying careful attention to corners.

Spoon a tablespoon or two of flour into the pan and tilt it in a circular fashion until the flour slides (and subsequently sticks to) the entire inner surface of the pan. Be sure there are no 'holes' in your flour. If there are (indicating that you've missed a spot while greasing), re-grease and re-flour that spot.

Over the kitchen sink, turn over the pan and vigorously tap it until all of the excess flour has fallen out.

You've now 'greased and floured' your pan! Get cookin'!