(verb) To spread fat (or non-stick cooking spray) on a cooking utensil or pan to prevent food from sticking. To grease and flour means to grease the pan then dust with flour. The flour is sprinkled into the greased pan then the pan is shaken to distribute evenly before inverting and discarding the excess.

To rub the surface of an object with grease to prevent food from sticking.

Very viscous formulation based on oil or fat.

Rub the bottom and sides of a pan with shortening, using pastry brush, waxed paper of paper towel. Or spray with cooking spray. Grease pans to prevent food from sticking during baking (muffins, some casseroles). Don't use butter or margarine for greasing, unless specified in a recipe, because they usually contain salt that may cause hot foods to stick.

to grease a pan so foods won't stick, put a bit of butter or margarine on a piece of paper towel or waxed paper and rub the bottom and sides of the pan.

(Other medieval spellings include: Crawk, Grece, Gres Latin: Cremium) The rendered softened fat of some sort of animal (historically most commonly mutton tallow or “degras” (lanolin)), possibly used as some sort of lubricant or dressing by the shoemaker.

Grease was a safety item and one of the most critical items for safety that a person firing a revolver could use. A revolver had a very real possibility of creating what was called a Chain fire. Multiple cylinders firing at once. As you can imagine this would not be enjoyable for the soldier firing the weapon. It was possible in a revolver to fire one shot and have flame shoot back and work its way down inside the next unfired cylinder, thereby igniting that cylinders charge, it would most certainly destroy the handgun if not kill the soldier using it! Grease was placed over the end of each loaded cylinder, topping off the cylinder and preventing these chain fires from occurring. A single shot pistol did not have this problem, only having the one shot at a time. Grease would be some sort of animal fat, most likely whatever was at hand.

(v.) to very lightly coat a cooking pan or baking dish with fat

Spread baking sheets and pans with a thin coat of oil or margarine, butter or shortening to keep food from sticking. A small brush does it best.

to rub the inside of baking pans with butter, margarine or baking sprays to prevent from sticking.

Fatty or oily matter, lubrication, the melted fat of an animal.

To rub with butter, margarine, oil, etc. Usually applied to greasing the cake tins.

to lightly coat a pan with some fat to prevent foods from sticking.

a thick fatty oil (especially one used to lubricate machinery)

lubricate with grease; "grease the wheels"

To rub or brush lightly with oil or fat.

Lubricant composed of an oil or oils thickened with a soap, soaps or other thickener to a semi-solid consistency.

Rub the inside surface of a pan with solid shortening using pastry brush, wax paper or paper towel, to prevent food from sticking during baking. Nonstick cooking spray may also be used; do NOT use butter or margarine, because sticking may occur.

Rub waterless hand cleaner into the stain with your fingers or a toothbrush, rinse in cold water. Launder as usual.

Diamonds have an affinity for grease and oil. They act as "grease magnets". Grease and oil on the surface of diamonds reduces their effective RI and therefore their brilliance.

In wastewater, a group of substances, including fats, waxes, free fatty acids, calcium and magnesium soaps, mineral oils, and certain other non-fatty materials.

To lightly coat food or a baking dish with oil, butter or shortening to prevent food from sticking.

To rub lightly with shortening or butter. Often, you can squirt pans with non-stick spray instead.

To apply a thin layer of butter or oil on food or utensils.

To rub fat on the surface of a pan or dish to prevent sticking.

a group of substances including fats, waxes, free fatty acids, calcium and magnesium soaps, mineral oils and certain other nonfatty materials. The type of solvent and method used for extraction should be salted for quantitation. b c

Super-thick lubricating oil that has a paste-like consistency. Used to lubricate the steering linkage, the suspension system, and other moving parts outside the engine.

Coat the surface of the baking pan with shortening to prevent food from sticking. Grease and flour Coat baking pan with shortening before lightly dusting with flour to prevent food from sticking. Commonly used when baking cakes.

To rub fat on the surface of a cooking utensil or on a food itself.

Lubricant consisting of a stable mixture of oil, soap thickeners (usually lithium, sodium, or calcium), and other ingredients for the desired physical or operating characteristics.

To lightly coat a pan with a bit of butter, oil, or vegetable oil cooking spray to prevent cooked food from sticking.

To coat a pan or skillet with a thin layer of oil.

To coat with a thin layer of fat or cooking spray.

Any thick, oily substance or lubricant.

to cover the cooking surface of a pan or dish with a fat to keep foods from sticking to it.

See Fatty acids, Fatty oils, Grease cartridge, and Lubricant

Grease is a lubricant of higher initial viscosity than oil, consisting originally of a calcium, sodium or lithium soap jelly emulsified with mineral oil.