GREASING PAN – With a pastry brush, apply a layer of shortening or oil at the inner sides and bottom of the pan.
SPRINKLING PANS W/FLOUR – Put about a tbsp. of flour into the greased pan. Lift the tin and swirl the flour around until inside of the pan is well-coated. Tip off excess flour.
LINING RECTANGULAR PANS – Lay a piece of greaseproof paper large enough to cover the base and side of the pan. Set the pan at the center and cut the paper from each corner to the nearest corner of the pan. Brush the bottom and sides of the pan with shortening and then press the paper on the sides and the bottom, neatly overlapping the flaps.
LINING CIRCULAR PANS – Place the pan on a piece of grease-proof paper. Press the pan firmly on the paper with one hand and draw its outline with your free hand. Remove the pan and cut the paper just inside the outline to produce a shape that is slightly smaller than the pan. Press the shaped paper on the bottom of the greased pan and smooth it with your hands.