When greasing and sugaring a pan do you use powdered or granulated sugar?

Here's why:

* Granulated sugar dissolves easily in the butter or oil, creating a thin, even coating on the pan. This helps prevent sticking and makes for a clean release of your baked goods.

* Powdered sugar is too fine and would likely clump together, creating an uneven coating and potentially burning the sugar before it dissolves.

To grease and sugar a pan:

1. Grease the pan with butter or oil.

2. Sprinkle granulated sugar over the greased pan, covering the entire surface.

3. Tilt and rotate the pan to ensure the sugar is evenly distributed.

This technique is especially useful for baking cakes and pastries, as it helps to prevent them from sticking to the pan and creates a lovely crispy crust.