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Grease is not a four-letter word

It’s happened to all of us. The cookies that stick to the cookie sheet. The cake (or worse — half of a cake) that refuses to exit the baking pan. The otherwise perfect loaf of bread that stubbornly resists all attempts to pry it loose from the mold.

It’s your fault. If you had greased the pan properly, everything would have been fine.

For most baking, the fastest and easiest way to grease a pan is to use commercial nonstick vegetable oil cooking spray. It’s a perfectly innocent product made from a combination of vegetable oil, lecithin and environmentally acceptable propellents. And most recycling programs will accept this type of spray can.

If you prefer to avoid nonstick spray, use either vegetable oil or melted shortening to grease your baking pans. Make sure you generously coat the baking pan — into the corners, up the sides — leaving no spot ungreased.

Butter, despite all its other wonderful qualities, is not a good choice for pan greasing because it contains water and milk solids, which can cause your delicious baked thing to stick or burn. So save it for spreading on a warm slice of freshly baked bread, where it will be truly appreciated.