Serious Eats - seriouseats.com

It's really simple, wet the piece of paper at the tap!

I take the size I need off the roll, whether for a cake pan, a cookie sheet, round or square, and run the tap, quickly wet the piece, one side or both, it doesn't matter. Shake it off and press it into the tin or lay it on the cookie sheet, It becomes instantly strong and flexible and crams tight into the corners and the edges, and presses right up tight to whatever pan you're using.

I bake professionally, hundreds of cookies, brownies and cakes every week, and this is my fail safe technique. I haven't buttered or floured a pan in years, I use paper for everything.

Bake away!