{"id":4577,"date":"2024-11-15T21:50:40","date_gmt":"2024-11-15T19:50:40","guid":{"rendered":"https:\/\/www.cakesperiments.com\/?p=4577"},"modified":"2025-06-01T19:42:07","modified_gmt":"2025-06-01T17:42:07","slug":"how-to-prepare-cake-pans-for-baking","status":"publish","type":"post","link":"https:\/\/www.cakesperiments.com\/lt\/how-to-prepare-cake-pans-for-baking\/","title":{"rendered":"Kaip paruo\u0161ti form\u0105 pyrago kepimui?"},"content":{"rendered":"
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Formos paruo\u0161imas \u2013 vsada pirmas \u017eingsnis pyrago kepimo procese. Ar tepate j\u0105 riebalais, ar klojate kepimo popieriumi, pagrindinis tiklsas, paprastai yra u\u017etikrinti, kad i\u0161kepus\u012f pyrag\u0105 gal\u0117tum\u0117te lengvai i\u0161 formos i\u0161imti. Bet ar kada pagalvojote, kad pasirinktas metodas gali tur\u0117ti \u012ftakos ir tam, kaip pyragas i\u0161sikels, arba net jo skoniui?<\/p>

Kart\u0105 ka\u017ekur internete perskai\u010diau, kad kylan\u010diam pyragui reikia kabintis \u012f formos sieneles, kad jis nesukrist\u0173. T\u0105kart \u0117miau ir patik\u0117jau, ir savo pyragams formas ruo\u0161davau vienu konkre\u010diu b\u016bdu. Bet at\u0117jo laikas \u0161i\u0105 prielaid\u0105 patikrinti. Ta proga kepiau penkis identi\u0161kus pyragus toje pa\u010dioje kepimo formoje, tik kas kart\u0105 j\u0105 skirtingai paruo\u0161dama.<\/p>

Formos ruo\u0161imo b\u016bd\u0173 palyginimas<\/h2>

Kaip ir ankstesniems savo eksperimentams, rinkausi kepti paprast\u0105 keks\u0105 i\u0161 toki\u0173 ingredient\u0173:<\/p>

  • 50 g sviesto<\/li>
  • 50 g cukraus<\/li>
  • 1 kiau\u0161inis (~50 g)<\/li>
  • 50 g kvietini\u0173 milt\u0173<\/li>
  • 1 g kepimo milteli\u0173<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Pagrindinis mano tikslas buvo palyginti pyrago k\u0117lim\u0105si, tod\u0117l nusprend\u017eiau supaprastinti sau gyvenim\u0105 ir i\u0161vengti begal\u0117s variant\u0173 kombinacij\u0173: visus kartus kepimo formos dugn\u0105 klojau kepimo popieriumi, o formos kra\u0161tus kas kart\u0105 ruo\u0161iau skirtingai. Kita vertus, tuo pa\u010diu pasinaudojau proga palyginti ir kitus faktorius:<\/p>

    • kaip greitai galima kepimo form\u0105 konkre\u010diu b\u016bdu paruo\u0161ti;<\/li>
    • kaip lengvai i\u0161keptas pyragas i\u0161 formos i\u0161siima;<\/li>
    • ar kiek nors skiriasi skonis.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Visas pyrago versijas kepiau toje pa\u010dioje anoduoto aliuminio formoje, kurios dugnas nei\u0161siima.<\/p>\n

      Taigi, ap\u017evelkime rezultatus.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Sviestu patepta kepimo forma<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Paruo\u0161imas<\/span>. <\/strong>Paprastas ir gana greitas. Man pasirod\u0117 lengviau mink\u0161t\u0105 sviest\u0105 tepti pir\u0161tais, o ne teptuku. Nors atrodo daugiau terlion\u0117s, bet rankomis ir grei\u010diau, ir lengviau paskleisti sviest\u0105 lygiu sluoksniu.<\/p>

      Pyrago k\u0117limasis.<\/span>\u00a0<\/strong>I\u0161 esm\u0117s pyragas i\u0161sik\u0117l\u0117 gerai. Tik i\u0161silyd\u0119s ir nuo formos kra\u0161t\u0173 nutek\u0117j\u0119s sviestas susikaup\u0117 ant pyrago kra\u0161to, taip suformuodamas griovel\u012f. D\u0117l to pyragas tur\u0117jo toki\u0105 visai juoking\u0105 kepur\u0119 riestais kra\u0161tais.<\/p>

      I\u0161\u0117mimas i\u0161 formos.<\/strong><\/span> Be joki\u0173 problem\u0173: apver\u010diau form\u0105 ir pyragas lengvai i\u0161krito.<\/p>

      \u012etaka skoniui.<\/strong><\/span>\u00a0Pyrago \u0161onai atrod\u0117 kiek paskrud\u0119 ir tur\u0117jo plon\u0105 tra\u0161ki\u0105 plutel\u0119, bet be to jokios \u012ftakos skoniui nepasteb\u0117jau.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Specialiu pur\u0161kiamu aliej\u0173 mi\u0161iniu padengta kepimo forma<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Paruo\u0161imas<\/span>. <\/strong>\u0160ie specialiai kepimo formoms skirti pur\u0161kiami aliejai paprastai reklamuojami kaip reikalaujantys ma\u017eiau vargo negu sviestas ir teptukas, bet man pasirod\u0117 prie\u0161ingai. Ne taip jau lengva padengti tolygiu sluoksniu, tad po to vis tiek tenka aliej\u0173 paskirstyti teptuku ar pir\u0161tais. Viena vertus gana greita, bet visgi nelabai patogu (daugiau apie tai prie baigiam\u0173j\u0173 min\u010di\u0173).<\/p>

      Pyrago k\u0117limasis.<\/span><\/strong> Pyragas i\u0161sik\u0117l\u0117 lygiai taip pat kaip ir sviestu pateptoje formoje. Nuo kra\u0161t\u0173 nutek\u0117j\u0119s aliejus suformavo toki\u0105 pa\u010di\u0105 juoking\u0105 kepur\u0119. \u017dinau, i\u0161 nuotraukos gali atrodyti, kad \u010dia tas pats sviestu teptoje formoje i\u0161kep\u0119s pyragas, bet \u010dia tikrai kita versija.<\/p>

      I\u0161\u0117mimas i\u0161 formos.<\/strong><\/span> Be joki\u0173 problem\u0173: apver\u010diau form\u0105 ir pyragas lengvai i\u0161krito.<\/p>

      \u012etaka skoniui.<\/strong><\/span> \u0160io pyrago kra\u0161tai taip pat atrod\u0117 paskrud\u0119 kaip ir nuo sviesto, bet skonis, deja, nebe toks geras. Pyrago kra\u0161tas tur\u0117jo nemalon\u0173 pigaus riebalo poskon\u012f.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Sviestu patepta ir miltais pabarstyta kepimo forma<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Paruo\u0161imas<\/span>.<\/strong> Nat\u016bralu, kad \u0161is metodas u\u017etruko kiek ilgiau, kadangi buvo papildomas milt\u0173 barstymo \u017eingsnis.
      <\/strong><\/p>

      Pyrago k\u0117limasis.<\/span><\/strong> Pyragas i\u0161sik\u0117l\u0117 normliai, jo vir\u0161us atrod\u0117 kaip \u012fprasto kekso. Milt\u0173 sluoksnis apsaugojo pyrag\u0105 nuo nutekan\u010dio sviesto, tad jo neatsitiko jokios keistos formos.<\/p>

      I\u0161\u0117mimas i\u0161 formos.<\/strong><\/span> Be joki\u0173 problem\u0173: apver\u010diau form\u0105 ir pyragas lengvai i\u0161krito.<\/p>

      \u012etaka skoniui.<\/strong><\/span> Ant pyrago kra\u0161t\u0173 buvo milt\u0173 sankaup\u0173, kurios man neatrod\u0117 patraukliai, bet jokios \u012ftakos skoniui ar tekst\u016brai nepasteb\u0117jau.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Kepimo popieriumi i\u0161klota kepimo forma<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Paruo\u0161imas<\/span>.<\/strong> Laiko \u0161is b\u016bdas u\u017eima pana\u0161iai, kaip ir tepimas sviestu bei barstymas miltais, tik paskui nereikia sviesto plauti nuo rank\u0173 ar teptuko. KIta vertus, jeigu jums svarbu tobulai lyg\u016bs pyrago kra\u0161tai, tuomet vis tiek reikt\u0173 kepimo formos kra\u0161tus patepti sviestu, kad kepimo popierius prikibt\u0173 ir neb\u016bt\u0173 pyrag\u0105 formuojan\u010di\u0173 susibangavim\u0173.
      <\/strong><\/p>

      Pyrago k\u0117limasis.<\/span><\/strong> Normalus, nebuvo pastebimo skirtumo.<\/p>

      I\u0161\u0117mimas i\u0161 formos.<\/strong><\/span> Pyragas lengvai i\u0161sik\u0117l\u0117 kartu su kepimo popieriumi, tereik\u0117jo popieri\u0173 nulupti nuo pyrago. <\/p>

      \u012etaka skoniui.<\/strong><\/span> Jokios \u012ftakos.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Kepimo forma \u0161variu, niekuo nepadengtu kra\u0161tu<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Paruo\u0161imas<\/span>.<\/strong> \u0160is b\u016bdas pats grei\u010diausias: juk nereikia daryti visi\u0161kai nieko, kad formos kra\u0161tas likt\u0173 \u0161varus.
      <\/strong><\/p>

      Pyrago k\u0117limasis.<\/span><\/strong> Normalus, nebuvo pastebimo skirtumo.<\/p>

      I\u0161\u0117mimas i\u0161 formos.<\/strong><\/span> I\u0161kepusio purago kra\u0161tai buvo prikib\u0119 prie formos, tad norint j\u012f i\u0161imti reik\u0117jo \u0161onus atkabinti peiliu (naudojau nea\u0161tr\u0173 stalo peil\u012f, tikt\u0173 ir siaura metalin\u0117 mentel\u0117). Plonytis pyrago trupini\u0173 sluoksnis, \u017einoma, liko prikib\u0119s prie formos.<\/p>

      \u012etaka skoniui.<\/strong><\/span> Jokios \u012ftakos.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Taigi, kuris formos paruo\u0161imo b\u016bdas geriausias?<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Jeigu ignoruosime nuo formos kra\u0161t\u0173 nutek\u0117jusio riebalo suformuot\u0105 griovel\u012f ir t\u0105 juoking\u0105 kepur\u0117s form\u0105, pyrago k\u0117limuisi formos paruo\u0161imo b\u016bdas netur\u0117jo. Visgi gali b\u016bti, kad tai priklauso ir nuo paties pyrago. \u0160\u012fkart kepiau keks\u0105, kuris turi pakankamai daug strukt\u016bros ir, prie\u0161 keliaudamas \u012f orkait\u0119, ne taip jau daug oro te\u0161loje. Nujau\u010diu, kad \u012f \u0161\u012f klausim\u0105 dar nepavyko atsakyti u\u017etikrintai ir bandym\u0105 reikt\u0173 pakartoti kepant lengvesn\u012f biskvit\u0105, su didesne kiau\u0161ini\u0173 proporcija. Nepaisant to, atsi\u017evelgiant \u012f kitus faktorius, i\u0161 \u0161io eksperimento i\u0161sine\u0161u savo favoritus ir antifavoritus.<\/p>\n

      B\u016bdai, kuri\u0173 daugiau niekada nenaudo\u010diau<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cake\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
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      Tai buvo pirmas kartas, kai band\u017eiau pur\u0161kiam\u0105 aliej\u0173 kepimo formoms. Tuo pa\u010diu ir paskutinis. Galite sakyti, kad ne pat\u012f geriausi\u0105 prekin\u012f \u017eenkl\u0105 i\u0161sirinkau, galb\u016bt yra kokybi\u0161kesni\u0173, bet a\u010di\u016b, \u0161itam savo pinig\u0173 nebem\u0117tysiu. Nes, viena, tokie pur\u0161kiami aliejai yra gana brang\u016bs. Antra, tai yra aliej\u0173 mi\u0161inys su ne visai ai\u0161kiais priedais, o kam tokius reikalus vartoti, jeigu yra pasirinkim\u0173 ir be j\u0173. Tre\u010dia, tikrai ne taip parasta tok\u012f daikt\u0105 naudoti: norint padengti tolygiai, reikt\u0173 purk\u0161ti i\u0161 didesnio atstumo, bet tuomet apsipur\u0161kia ir viskas aplikui form\u0105, o jeigu atstumas ma\u017eesnis, tuomet pasidengia netolygiai ir vietomis susikaupus\u012f aliej\u0173 dar reikia paskirstyti pir\u0161tais ar teptuku. Ketvirta, aerozolio butelis ne labai ekologi\u0161ka \u0161iuk\u0161l\u0117, o \u0161ito stengiuosi vengti, jeigu tik \u012fmanoma. Na ir galiausiai, toks aliejus gadina pyrago skon\u012f.<\/p>

      Tepimas sviestu skamba kaip kiek geresn\u0117 alternatyva, bet \u0161i\u0105 irgi noriu atmesti d\u0117l to nereikalingo griovelio ant pyrago kra\u0161to. Taip, \u010dia tik estetika, kuri skoniui \u012ftakos neturi, na bet man vis tiek nepatinka.<\/p>

      Geriausi kepimo formos paruo\u0161imo b\u016bdai<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cake\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Iki \u0161io bandymo mano m\u0117giamiausias, ir \u0161\u012fkart nei kiek nenuvyl\u0119s, formos paruo\u0161imo b\u016bdas buvo i\u0161kloti formos dugn\u0105 kepimo popieriumi, o kra\u0161tus palikti \u0161varius. Nes jis papras\u010diausiai grei\u010diausias ir apipjauti i\u0161kepus\u012f pyrag\u0105 trunka trumpiau, negu kirpti ir taikyti kepimo popieriaus juost\u0105 ar tepliotis sviestu. Vienas jo tr\u016bkumas tai, kad peiliu atkabinant pyrag\u0105 nuo formos galima nety\u010dia supjaustyti form\u0105, bet to nesunku i\u0161vengti naudojant nea\u0161tr\u0173 stalo peil\u012f arba siaur\u0105 metalin\u0119 mentel\u0119.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cake\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
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      Kita vertus, toks b\u016bdas netinka visiems pyragams. Pavyzd\u017eiui, jeigu te\u0161loje yra obuoli\u0173 arba uog\u0173, jos tieiogiai liesdamos kar\u0161t\u0105 metal\u0105 gali prikibti ir pridegti. Tokiu atveju ir pyrag\u0105 i\u0161krap\u0161tyti b\u016bt\u0173 sunkiau ir formos plovimas ned\u017eiugint\u0173. Tad tokiais atvejais geriau vis\u0105 form\u0105 i\u0161kloti kepimo popieriumi. Apskritai, kepimo forma i\u0161klota kepimo popieriumi puikiai tinka did\u017eiausiai daugumai kepini\u0173.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cake\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Na ir galiausiai, m\u016bs\u0173 mo\u010diu\u010di\u0173 metodas tepti form\u0105 sviestu ir barstyti miltais \u2013 vis dar viekia puikiai. Nenuostabu, juk fizikos d\u0117sniai nepakito. Nors, subjektyviai, man labiau patinka naudoti kepimo popieri\u0173, jo pritr\u016bkusi tikrai im\u010diausi sviesto ir milt\u0173. Tik \u0161okoladiniams pyragams keis\u010diau miltus kakavos milteliais. O beje, \u0161itas b\u016bdas pats ekologi\u0161kiausias, nes negeneruoja joki\u0173 \u0161iuk\u0161li\u0173.<\/p>

      Teori\u0161kai, form\u0105 galima tepti aliejumi ir tuomet j\u012f barstyti miltais. Bet kaip ir specializuoti pur\u0161kiami aliejai, jo skonis jausis ant pyrago kra\u0161to, tad tok\u012f variant\u0105 rink\u010diausi tik tuo atveju, jeigu pyrago sud\u0117tyje taip pat yra aliejaus.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

      \n\t\t\t\t
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      \u0160iek tiek apie kitokius kepinius<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Close\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      \u0160is bandymas buvo dedikuotas skystos te\u0161los pyragams, kurie orkait\u0117je i\u0161sikelia ir kitokiems kepiniams neb\u016btinai galioja. Pavyzd\u017eiui jeigu kepate tok\u012f pyrag\u0105, kurio viennintel\u0117 su kepimo forma kontaktuojanti dalis yra trapi te\u0161la, formos visai neb\u016btina niekaip ruo\u0161ti, kadangi trapi te\u0161la yra pakankamai sausa bei riebi ir prie kepimo formos metalo neprikimba. Keksiukams (ei, jie juk irgi keliasi!) tesiog logi\u0161ka naudoti popier\u0117lius. Sviestas pabarstytas miltais irgi veikt\u0173, bet ar jums neatrodo tiesiog per daug darbo? Dar yra tokie pyragai kaip braunis, kurie i\u0161kep\u0119 lieka dr\u0117gni ir klamp\u016bs. Toki\u0173 nerekomenduo\u010diau tik i\u0161kept\u0173 apversti, tad \u0161iuo atveju kloti form\u0105 vientisu kepimo popieriaus gabalu yra geriausias pasirinkimas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

      Preparing your cake pan is always the first step in the baking process. Whether you grease a metal pan or line it with parchment paper, this step ensures that the baked cake will be easy to remove from the pan. However, have you ever considered that the method you choose could also impact how your […]<\/p>","protected":false},"author":1,"featured_media":4589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-4577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-tips-and-theory"],"yoast_head":"\nHow to Prepare Cake Pans for Baking? - Cakesperiments<\/title>\n<meta name=\"description\" content=\"Kitchen experiment that compares five cake pan preparation methods in various aspects and selects the best ones\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cakesperiments.com\/lt\/how-to-prepare-cake-pans-for-baking\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Prepare Cake Pans for Baking? 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