use room temperature butter and spread a small amount on all sides of pan or dish being used.
Step2
sprinkle a small amount of flour in pan or dish-enough to cover the butter.
Step3
shake remaining flour into trash
Tips & Warnings
if you're baking a cake or brownies using this technique-take a small amount of mixed dry ingredients,and sprinkle in the pan before pouring batter-it will make the flour less noticeable if you have picky eaters to serve.
on 7/17/2008
It really is a choice of flavor-and what REALLY works. I prefer to use butter. It tastes better-and it's not like your using a whole stick-you glide it on the pan-not slather it. And the fat intake? You're not even using half a tablespoon on a 9 by 13 pan. I DO NOT like the outcome of "pan grease". It does NOT work as well as butter AT ALL. And it takes away from the flavor of your baked goods instead of adding to it. Thank you for your input,but if you prefer to critisize MY method-write your OWN article instead of bashing mine!
on 7/17/2008
use pan grease instead of butter. It has no fat and can be found at any baking supply place.use a brush to apply,then apply flour,cover baking grease and bang pan to get excess removed add batter.
Authority 
Comments
bizzy said
on 7/17/2008 It really is a choice of flavor-and what REALLY works. I prefer to use butter. It tastes better-and it's not like your using a whole stick-you glide it on the pan-not slather it. And the fat intake? You're not even using half a tablespoon on a 9 by 13 pan. I DO NOT like the outcome of "pan grease". It does NOT work as well as butter AT ALL. And it takes away from the flavor of your baked goods instead of adding to it. Thank you for your input,but if you prefer to critisize MY method-write your OWN article instead of bashing mine!
nothumbs said
on 7/17/2008 use pan grease instead of butter. It has no fat and can be found at any baking supply place.use a brush to apply,then apply flour,cover baking grease and bang pan to get excess removed add batter.