Instructions

1. Ensure that your baking sheet is clean, dry and at room temperature. Any particles or food crumbs left on the sheet may burn, not to mention taint the food you wish to bake. Allow a chilled or heated baking sheet to return to room temperature before you coat it.

2. Check that your baking pan is not already a nonstick pan. These sheets are usually darker and sturdier than other aluminum baking sheets and do not require coating.

3. Hold your baking sheet at a slight angle so that you can clearly see it and spray it, horizontally and in rows and at a distance of about four to six inches, until it is covered with vegetable oil spray. If puddles form on the sheet, you probably have applied too much spray. In this case, simply blot the excess with a paper towel. If you’re in doubt, leave the spray as it is; most vegetable oil sprays consist of oil and water, which will not affect the taste of the food you’re baking.

4. Melt some butter in a saucepan. “Baste” the baking sheet with a basting brush until it is shiny. Butter will impart greater flavor to your food but should be watched because it can burn, especially at high temperatures.

5. Press shortening into action, especially for cookies, cakes and pastries. Dip a paper towel into a shortening can and coat the baking sheet until it shines, pressing down and spreading any clumps. Shortening carries no flavor and does not burn easily, and many bakers still prefer it over vegetable spray.