I won't hurt anything, but you can free the sides from the pan with little
trouble using a knife, or if you're using non-stick pans, a spatula or nylon
knife. It's the bottom that's the bigger concern, as it can't be easily
freed using a knife. Heloise also recommends using a bit of the dry cake
batter or whatever else you're baking instead of flour to keep from altering
the taste of the baked item.

> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Regina Marie
> Sent: Thursday, March 20, 2014 4:14 PM
> To: [email protected]
> Subject: Re: [CnD] preparing baking pan
> 
> I agree. I always do grease/flout sides too.
> *smile*
> 
> 
> Regina Marie
> email: [email protected]
> Ph: 916-877-4320
> Follow Me: http://www.twitter.com/mamaraquel Find Me:
> http://www.facebook.com/reginamarie
> Listen Live: http://www.jandj.fm/
> 
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Lenore Koszalinski
> Sent: Wednesday, March 19, 2014 11:16 AM
> To: [email protected]
> Subject: Re: [CnD] preparing baking pan
> 
> I have always greased the sides very lightly. What your baking wont
> stick to them. Lenore
> 
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Nancy Martin
> Sent: Wednesday, March 19, 2014 6:40 AM
> To: [email protected]
> Subject: [CnD] preparing baking pan
> 
> Hi everyone,
> I listened to a cnd show last night. Dale made a cake recipe. Unless
> I'm mistaken, he greased and floured only the bottom of the baking pan.
> I've always believed that you had to grease and flour the sides too.
> Somebody set
> 
> me straight, ok?
> Thanks,
> Nancy Martin
> 
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