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Stupid baking question

When greasing a pan, you use oil & flour, right?

I stopped eating dairy two/three weeks ago, and my birthday is coming up, so I need to make my cake (yea, no one loves me enough to make one for me...I'm the only one in my ENTIRE extended family who bakes). This'll be the first time I'm baking a cake without using butter to grease the pan. I just want to make sure that I can grease the pan with oil & flour, and not have to use something like smart balance & flour instead (my family refuses to purchase margarine, and I agree). I just want to make sure the cake slips out easily, and not get baked in, so I'm hoping the oil/flour doesn't glue it in.

I don't grease a pan if it's non-stick metal or silicone. If not, I just use canola oil spray. I never use flour + grease... tried it twice, stuck both times!

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I usually just use oil or a butter sub unless it specifies to grease and flour the pan.

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I put some oil (olive where I live) on a paper napkin and wipe it allll over the pan, particularly the creases, and flour as normal. You can tell if you haven't got enough oil on the paper because it starts to drag.

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I put some oil (olive where I live) on a paper napkin and wipe it allll over the pan, particularly the creases, and flour as normal. You can tell if you haven't got enough oil on the paper because it starts to drag.

this is how i do it when i don't have the spray form. it works :)

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Regardless of pan I do the same thing every time. Spray whole pan with pam (or other non-stick cooking spray), then cut out a circle of parchment or wax paper for the bottom of the pan, place it in and spray again. I only put flour when specifically called by the recipe. I never have anything stick.

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I put some oil (olive where I live) on a paper napkin and wipe it allll over the pan, particularly the creases, and flour as normal. You can tell if you haven't got enough oil on the paper because it starts to drag.

this is how i do it when i don't have the spray form. it works :)

I'm old. That's the old way. We have never had PAM here and I don't like the way it smells anyway. I don't think it's any better than doing it by hand, anyway, really--and no propellant gases in the air my way.
So there! (nnnnnnn!)

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but we have spray and i'm lazy so "nnnnnnnn!"

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I put some oil (olive where I live) on a paper napkin and wipe it allll over the pan, particularly the creases, and flour as normal. You can tell if you haven't got enough oil on the paper because it starts to drag.

this is how i do it when i don't have the spray form. it works :)

I'm old. That's the old way. We have never had PAM here and I don't like the way it smells anyway. I don't think it's any better than doing it by hand, anyway, really--and no propellant gases in the air my way.
So there! (nnnnnnn!)

Napkin?  I've been using my fingers for the longest time...I just rub the excess on my arms as lotion (olive oil lotion...keep me away from Mediterranean cannibals =) )

So I take it that's a no to the flour, whoo hoo, less work!

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I actually don't like cooking spray on my baked goods. It can create a crispy edge, which is quite undesirable for a cake. I lightly grease with shortening, and add a light dusting of flour (shake any excess out of the pan). For perfect cake release, cut a piece of wax paper the size of the bottom of your cake pan and place it at the bottom (after greasing the pan, so the wax sticks to the bottom) and lightly grease the top of it. This will help the cake release perfectly!

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^ also works for parchment paper.

i used parchment more often in the past for this, but since getting silicone liners for my cookie sheet, i don't buy it anymore. however, it worked well.

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I have a pump thing for spraying oil and if I am scared of a cake not coming out I will give the pan a little spray with that, but usually I will just hope it comes out .

one of these type things:
http://image.made-in-china.com/4f0j00SBJaRfnsAPkr/Oil-Pump-Spray-Bottle-Olive-Spray-Bottle-Pump-Spray-Bottle.jpg

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