Grease with what?!

Oil, butter or cooking spray, is generally what it means!.
For cake baking I never "grease", I always line my tins with foil or baking paper!.
Keeps your tins cleaner, it works for me!.Www@FoodAQ@Com

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There's several ways to grease a pan or cookie sheet!. one, spray pam or stoore brand, its spray oil, also there is the crisco, you can grease with some kind of can grease like crisco or butter flavored crisco and also the store brand, and last but not least is butter, also sometimes the recipe calls for grease and flour your pan, this project is easy just make sure you grease your pan all over!. so when you put flour in the pan and shake all around to cover the pan completely if you miss a spot when you grease you will have a bare spot in your pan that the flour couldn't stick to!. well good luck AprilWww@FoodAQ@Com

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spray w/ nonstick cooking spray (ie: Pam)

rub w/ shortening or liquid oil

if it's a cake you also need to "grease and flour" the pan, which works best w/ shortening rubbed all over, then a couple Tbsp of flour dumped into the pan and the pan tilted until all shortening is coated in flour!. Tap excess out in sink or garbage can!.

Or, use Pam w/ Flour, my favorite find of late, to spray oil/flour in all at one time!. I like it much better than Baker's Joy!.Www@FoodAQ@Com

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Normally in baking, you can use a spray vegetable oil, that's the least messy!. You can also use Criso oil or solid; just apply with a paper towel to the pan - lightly!. If you're baking a cake, after applying the oil, sprinkle flour over the sides and bottom, not alot, but this will help when you go to remove the cake from the pans!.Www@FoodAQ@Com

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I dont grease the pan if the recipe has oil or butter in it!. I put parchment paper (wax paper) on the bottom of the pan and if it sticks to the sides I just use a knife around the sides BUT use it backwards!. The cake comes out perfect! just remove the parchment paper from the bottom and you have a pretty perfect cake!. If you're using a molding pan then definitely use a spray to grease the pan since you cant use parchment paper most of the time on these and the spray will get into all the detail!.Www@FoodAQ@Com

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Traditionally, greasing the pan meant to rub the surface lightly with shortening (Crisco)!. Then they invented Pam spray!. I've never had a problem using either!. And I'll use butter if I think I want that flavor!.!.!.like for a pan of fudge or peanut brittle!. Oils work fine also!. That's what I use (or the spray) if a recipe says to oil a pan!.Www@FoodAQ@Com

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With a spray such as pam or crisco!.!. you can find it in the baking asile at the grocery store!. or you smear some butter or crisco on the bottom and sides of the pan!. no worries!. we all started somewhere!! Good luck!Www@FoodAQ@Com

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I usually use shortening (ie!. Crisco) but the industry uses "cake grease" (essentially the same thing, usually a cheap blend of oils)!.Www@FoodAQ@Com

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The standard is butter!. you could use lard or vegetable shortening instead, but butter is best, imo!.Www@FoodAQ@Com

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I wouldn't do butter, since butter is about 20% water, and make soggy bottoms!.
Crisco oil, PAM spray, shortening, any fat thats pure fat!.Www@FoodAQ@Com

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criscoWww@FoodAQ@Com

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