GreatGrub - pans

Flouring (pans)

anon — Tue, 10 Oct 2006 19:18:21 +0000

This is a method in which it helps batters from sticking to the pan. Rub the pan with a little butter (unsalted) or shortening, using a paper towel to cover with an even coating (unsalted butter can …

Pans (flouring)

anon — Tue, 10 Oct 2006 19:09:40 +0000

When flouring greased pans for baking chocolate cakes, substitute cocoa flour for regular flour.

Pans (for baking)

anon — Tue, 10 Oct 2006 18:41:55 +0000

Don’t have a loaf pan? A round 1 ½ quart souffle or quart dish can be substituted for an 8x4 inch pan. Also, a 2 quart dish can substituted for 9x5 inch pan.

Easier to Clean Pans

anon — Tue, 10 Oct 2006 18:04:31 +0000

Sometimes even the best cooks manage to burn food onto they’re nicest pans. So for pans with baked-on food, sprinkle some baking soda over the tough spots, add a little hot water and allow to soak …

Pots and Pans (general)

anon — Tue, 26 Sep 2006 18:19:21 +0000

A good cooking pot or pan should distribute heat evenly and uniformily. There are two factors that contribute to a pan's ability to cook evenly: 1. Thickness of metal. A heavy-gauge pot cooks more …