Greasing and flouring a pan

Greasing a pan means coating it with a thin layer of fat or oil, and flouring means dusting it with flour, according to a culinary glossary. Together they form a thin barrier that helps a baked cake release.

The usual routine is to brush the pan with shortening or butter, add a spoonful of flour, tilt the pan so it coats every greased surface, and tap out the excess.

Bakers often line the pan bottom with paper as well; one lab manual lines the bottom of a loaf pan with waxed paper and lightly greases the paper. A baking textbook likewise says cake pans should be greased and lined on the bottom, and that cakes are cooled in their pans for 15 to 20 minutes, or until warm to the touch, before being turned out.