Tiffany Haney
Lining a 9x13 pan with parchment paper is a simple process that can save time and energy when making baked goods. Parchment paper is a baker's staple, providing a non-stick, heat-resistant surface that promotes even baking and makes it easy to remove your treats from the pan. It can be used in any four-sided baking pan, including a 9x13 pan, and is a great way to ensure your baked goods don't stick to the pan and can be easily lifted out.
| Characteristics | Values |
|---|---|
| Parchment paper size | 12 in. x 16 in. sheets or cut to size from a roll |
| Pan size | 9 in. x 13 in. |
| Trimming required? | No, but can trim excess |
| Use of binder clips | Yes, to secure parchment paper |
| Coating | Grease, butter, oil, or non-stick spray |
| Lining method | "Sling" or "slingshot" method |
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What You'll Learn
Using pre-cut sheets vs. parchment paper on a roll
Parchment paper is a baker's staple, providing a non-stick, heat-resistant surface for baking. It is also useful for layering between stacked baked goods to prevent them from sticking together.
When it comes to using pre-cut sheets vs. parchment paper on a roll, there are several factors to consider. Pre-cut sheets are convenient and easy to use, especially if you get the right size for your pan. For instance, 12" x 16" pre-cut sheets are perfect for lining half sheet pans and 9" x 13" pans, and can be trimmed for smaller pans. Flat sheets are easier to work with as they don't roll back when you're trying to line your pans. They can be stored flat, making them quick to grab and use.
On the other hand, parchment paper on a roll offers more flexibility in terms of sizing. If you have a roll of parchment paper, you can cut it to fit any size or shape of the pan. For a 9" x 13" x 2" pan, cut a 20" long piece of parchment. You can also scrunch and unscrunch the parchment paper to make it lay flat, but this is an extra step.
Some popular brands of pre-cut parchment paper include King Arthur Baking and Baker's Signature. King Arthur's half-sheet baking parchment paper is bleached, easy to cut, and fits pans well. Baker's Signature offers unbleached, non-stick pre-cut sheets that won't curl or burn.
Zenlogy is another option that provides unbleached, flat-shipped parchment paper. However, it may not be as thick as other brands, so some fats may seep through.
Ultimately, the choice between pre-cut sheets and parchment paper on a roll depends on your personal preference and the specific needs of your baking project. Pre-cut sheets offer convenience and ease of use, while parchment paper on a roll provides flexibility in sizing.
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Trimming the parchment paper
Place the parchment paper underneath your pan and lift the edges to ensure they reach up the sides. Use scissors to trim off any excess. Make a cut from one side towards one corner of the pan and repeat for the other three corners. Remove the pan and add another 1/4-inch snip to each existing cut to allow for more flexibility when shaping the corners.
Now, place the trimmed parchment paper into your 9" x 13" pan. The paper should lie flat on the bottom with extra parchment hanging over on each end. It is okay to trim the paper a little narrower than the pan, as it doesn't need to be a perfect fit. You can use binder clips to secure the parchment paper in place and prevent it from moving when you add your batter.
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Lining the pan with a parchment paper sling
Lining a 9x13 pan with a parchment paper sling is a simple process that makes cleanup easier and helps to prevent baked goods from sticking to the pan. Here is a step-by-step guide to creating a parchment paper sling for a 9x13 pan:
Step 1: Cut the Parchment Paper to Size
Start by measuring the width and length of the bottom of your 9x13 pan. Cut a piece of parchment paper that is slightly larger than the bottom of the pan, allowing for some overhang on all sides. If you are using a roll of parchment paper, cut a piece that is at least as wide as the pan and longer by about 8 to 10 inches. For a 9x13x2 pan with handles on the 9-inch sides, cut a 20-inch-long piece of parchment.
Step 2: Prepare the Pan
Place the pan on top of the parchment paper and use a pencil or marker to mark the corners of the pan. Remove the pan and cut diagonally from each corner towards the corresponding mark, making the cuts about 1/4 inch longer than the original marks to account for the thickness of the pan. Fold in the side pieces and crease them to form a sling that fits snugly into the bottom and up the sides of the pan.
Step 3: Secure the Parchment Paper
Spray the bottom and sides of the pan with a non-stick cooking spray or grease it with butter or oil. Place the parchment paper sling into the pan, pressing it firmly into the bottom and sides to remove any air bubbles. You can also use metal binder clips to secure the parchment paper to the pan and prevent it from moving or folding during baking.
Step 4: Add the Batter and Bake
Once the parchment paper is secured, add your batter or crust to the pan and bake according to your recipe instructions.
Step 5: Remove the Baked Goods
After baking, allow your baked goods to cool slightly in the pan. Then, gently pull on the overhanging edges of the parchment paper to lift them out of the pan and onto a cutting board or rack to finish cooling. Enjoy your perfectly baked and beautifully presented treats!
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Using binder clips to secure the paper
Parchment paper is a staple in any baker's kitchen. It is used to line baking pans, create slings for easy cake transfer, and even as a surface for rolling out pie dough. One of the drawbacks of parchment paper is that it can be difficult to keep it in place, especially when using a roll instead of pre-cut sheets. This is where binder clips come in handy.
Binder clips are a simple and effective way to secure parchment paper to your 9x13 pan. They are oven-safe, readily available, and easy to use. Here's a step-by-step guide on how to use them:
- Cut your parchment paper: Start by cutting a piece of parchment paper that fits the bottom of your 9x13 pan. If you're using a roll, cut a piece that's at least as wide as the pan and slightly longer to accommodate the sides. For a 9x13 pan, a 12" x 16" sheet should fit perfectly, with some overhang.
- Prepare the parchment paper: If your parchment paper tends to curl, try scrunching it up into a ball and then flattening it out before placing it in the pan. You can also lightly grease the pan with butter or baking spray to make the parchment stick to the pan better.
- Place the parchment paper in the pan: Center the parchment strip over your pan and press it down, ensuring it adheres to the bottom and sides of the pan. Remove any large air bubbles by pressing from the centre towards the sides.
- Secure with binder clips: Use metal binder clips to secure the parchment paper to the pan. Clip the excess overhang of the parchment paper to the sides of the pan. This will prevent the paper from shifting or curling up during baking. Make sure the binder clips are oven-safe and free of any plastic or paint.
- Pour the batter: Once the parchment paper is secured, you can pour your batter into the pan. Be mindful when pouring to avoid any mess.
- Bake as usual: Place your pan in the oven and bake according to your recipe instructions. The binder clips can stay in the oven during baking.
- Remove the baked goods: After baking, allow your creation to cool slightly. Then, remove the binder clips and use the parchment paper sling to lift your baked goods out of the pan easily.
Using binder clips to secure the parchment paper is a simple hack that can save you time and frustration. It ensures that your parchment paper stays in place, creating a smooth baking experience and an easy release for your delicious treats.
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Greasing the pan and parchment paper
First, cut your parchment paper to size. For a 9" x 13" pan, you'll want the parchment paper to be slightly larger than the pan, allowing for some overhang on the sides. This overhang will create a sling that will help you lift the baked goods out of the pan once they're done. You can use pre-cut sheets of 12" x 16" parchment paper, which are the perfect size for 9" x 13" pans, or cut your own from a roll. If using a roll, cut a piece that's at least as wide as the pan and longer in the other direction (an extra 8" to 10" is usually enough).
Next, you can grease the pan and parchment paper. Lightly grease the bottom and sides of the pan with a baking spray, butter, or a few drops of oil. This will help the parchment paper adhere to the pan and prevent air bubbles from forming. You can also grease the parchment paper itself, especially if you're concerned about your baked goods sticking. Use a non-stick spray or a light coating of grease.
Now, place the parchment paper in the pan. Center the parchment strip over the pan and press it into the bottom and up the sides, removing any large air bubbles as you go. Make sure the parchment is in full contact with the bottom and side walls of the pan. You can use metal binder clips to secure the parchment paper in place and prevent the sides from flopping into the batter during baking.
Finally, you're ready to add your batter and bake according to your recipe instructions. Once your baked goods are done and have cooled slightly, you can use the parchment paper sling to lift them out of the pan easily. Simply pull on the overhanging edges of the parchment paper, and your treats will lift out cleanly.
Remember, parchment paper is heat-resistant, but always check the packaging to confirm the temperature tolerance of the brand you're using. Greasing the pan and parchment paper is an important step to ensure your baked goods don't stick, and it also makes transferring and cutting your treats much easier.
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Frequently asked questions
Yes, you can use parchment paper on a 9x13 pan.
Here is a simple method to line a 9x13 pan with parchment paper:
- Cut a piece of parchment paper that is slightly larger than the base of your pan.
- Place the pan on top of the parchment paper and trim the paper to fit the bottom interior of the pan.
- Make small cuts in the paper towards each corner of the pan.
- Remove the pan and trim the paper further if needed.
- Place the parchment paper inside the pan and crease the edges.
- Spray the pan and paper with a non-stick cooking spray.
- Pour in the batter and bake as directed.
Parchment paper provides a non-stick surface, promotes even baking, reduces spreading, and makes it easier to lift baked goods out of the pan. It also eliminates the need to wash the pan if you are careful not to spill any batter.
To get a clean release, you can use the "sling method". This involves creating flaps on two sides of the parchment paper that hang over the edges of the pan. Once your baked good has cooled, you can simply pull on these flaps to lift it out of the pan easily.
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