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Get Ready to Bake
Baking is a rewarding hobby that makes you feel creative. And you have something delicious to eat and share with family and friends when you've finished. It's a win-win situation. Success with every recipe depends on following the instructions, using the right ingredients, and having the right tools. In baking, those tools usually include the pans you bake your masterpiece in. And preparing them correctly is the first step toward a scrumptious ending. Greasing and flouring the pans keeps your baked treat from sticking to the pan.Continue to 2 of 7 below.
02 of 07
Begin With a Clean Pan
Before you begin, make sure the pan or pans you want to use are clean and dry. If your pan isn't in perfect condition, make that happen.Continue to 3 of 7 below.
03 of 07
Grease the Pan
It's always best to use a good quality solid vegetable shortening when greasing your pans. You can use a folded paper towel to grease the pan, but you can also use a brand-spanking-new, never been used, 2-inch wide paintbrush. If you choose this method of application, use the brush specifically and only for greasing pans. You can also use silicone pastry brushes. Whichever type of applicator you use, make sure the grease completely covers the inside of the pan.Continue to 4 of 7 below.
04 of 07
Add the Flour
Once the pan is completely greased, add about one teaspoonful of flour to the pan. The measurement doesn't have to be exact. You can just guess on the amount of flour, but don't overdo it.Continue to 5 of 7 below.
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Flour the Bottom
With the pan bottom parallel to the kitchen counter, gently shake the pan back and forth. This will help to evenly disburse the flour in the bottom of the pan.Continue to 6 of 7 below.
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Flour the Sides
To flour the sides of your pan:
- Tilt the pan up on its side.
- While holding the pan in one hand, gently tap it with the flat part of your other palm, as if tapping a tambourine.
- Once one side is floured, continue to turn and tap the pan until each side is covered with flour.
If you're flouring another already greased pan, hold the first pan over the second pan. Then tap the excess flour into that pan by gently tapping the bottom of the first pan. Add additional flour to that pan, if necessary.
If you are not flouring a second pan, tap out the excess either into the trash or the sink. If it's going into the sink, be sure to rinse it immediately. If left for a while, wet flour tends to harden, making cleanup more extensive.Continue to 7 of 7 below.
07 of 07
Add the Batter
Now the pan is ready for the batter. If you are using two pans to bake a layer cake or two loaves of quick bread, for example, be sure to evenly divide your batter. If any excess or drips end up on the sides or lip of the pan, remove them before you pop the pan into the oven. If the drips are left on during cooking time, they will bake onto the pan and make for a more difficult cleanup.
Allow your baked goods to cool at least a couple of minutes in the pan before you remove them. Some recipes include a suggestion about cooling time; follow your recipe for best results.