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Pro tip: I used to grease my pans with cold butter, now I use the wrapper trick and I want to know which side wins
For about 4 years I grabbed a cold stick of butter and smeared it on the pan, which always tore the paper and left clumps in the corners. Last month my neighbor Deb in Cedar Rapids showed me to just rub the empty wrapper around the pan while the oven heats, and the cakes slid out clean every single time since. But my sister says cooking spray gives a more even coat and she has never once had a stuck loaf. So which is it, does the wrapper actually work better or am I just getting lucky with my cheap aluminum pans? Tell me your go to and what went wrong the last time you skipped it.
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