Greasing And Flouring: When And Why?

Greasing and flouring a pan is a crucial step in the baking process. It ensures that the finished product doesn't stick to the sides of the pan, helping it to slide out without a hitch. The process involves first greasing the pan with butter, shortening, or cooking spray, and then coating it with a thin layer of flour. This creates a barrier between the grease and the cake batter, preventing the grease from melting into the batter and allowing the cake to release easily from the pan. While this step may seem like a hassle, it is worth the effort to ensure a successful baking experience and a scrumptious final product.

When to grease and flour

Greasing and flouring a pan is necessary when you want to create an extra barrier between a high-sugar cake and a pan to decrease the odds of the cake sticking to the pan. It is also useful when you want to create a crust on the outside of your cake.

If you are baking an angel food cake or a cake that gets its rising power from an egg white foam, you don't need to grease the pan. Egg white foam cakes rise better when they have a surface that they can grip onto and climb up, like the ungreased walls of a cake pan.

On the other hand, it is best to grease cake pans when making butter cakes or most fat-based cake recipes. These generally take advantage of chemical leaveners (baking soda and/or baking powder) to rise as they bake and are not as dependent on gripping the sides of the pan as they rise.

Coating a greased cake pan with a thin dusting of flour creates a barrier between the grease and the cake batter, which prevents the grease from melting and disappearing into the batter as the cake bakes. This allows the cake to slide out of the pan without a hitch. However, flouring a cake pan after you've greased it is not absolutely necessary, and some bakers opt to simply grease their cake pans because the flour can contribute to a thicker, drier crust on some cakes, which some consider unpleasant.

When greasing a pan, it is best to use a good-quality solid vegetable shortening. You can use a folded paper towel, a new paintbrush, or a silicone pastry brush to grease the pan. Make sure the grease completely covers the inside of the pan.

Once the pan is completely greased, add about one teaspoon of flour to the pan. Then, with the pan bottom parallel to the kitchen counter, gently shake the pan back and forth to help evenly disburse the flour in the bottom of the pan. To flour the sides of your pan, tilt the pan up on its side and gently tap it with the flat part of your palm, as if tapping a tambourine. Once one side is floured, continue to turn and tap the pan until each side is covered with flour.

When to just grease

Greasing a pan is essential to prevent your baked goods from sticking to the pan. While some recipes call for greasing and flouring a pan, there are times when you can just grease the pan.

Firstly, if you are making an angel food cake, you should not grease the pan. This is because angel food cake is a very light and delicate cake that needs to grip onto the sides of the pan to rise. Greasing the pan would cause the cake to slip back down.

If you are using a non-stick pan, you may not need to grease it at all. However, it is recommended to do a test bake to see if your baked goods stick to the pan.

When using a silicone pan, it is not necessary to grease it unless you are nervous about your baked goods sticking. A light layer of grease on a silicone pan can help ensure that everything comes out cleanly without absorbing too much into the silicone.

When making brownies, bars, or cookies, you may not need to worry about getting them out of the pan in one piece. In this case, you can simply grease the pan without flouring it, or use non-stick cooking spray.

When greasing a pan, it is important to use a light layer of grease to avoid making your baked goods greasy and heavy. You can use a variety of oils or fats to grease the pan, such as butter, shortening, olive oil, or coconut oil. For chocolate baked goods, it is recommended to use cocoa powder instead of flour to avoid a white residue.

When to use parchment paper

Parchment paper is one of the most versatile materials you can have in your kitchen. It is a moisture- and heat-resistant, non-stick, cellulose-based paper. It can be found in bleached white or natural brown, on rolls or in sheets, and sometimes in pre-cut circles to line cake pans.

• Baking: Line baking sheets with parchment paper when baking cookies, pastries, granola, or anything else you don't want to stick to the pan. It is also great for lining the bottom of cake or quick bread pans for perfect release. Some recipes suggest buttering and dusting the parchment with flour for extra non-stick power.
• Cooking "en papillote": This is a French term for "in parchment", which is a method of baking food in small pouches or parcels.
• Reheating: Parchment paper can be used for reheating dinner leftovers. Place at least 1/2 cup of food in a microwave-safe dish and cover with a sheet of parchment paper to eliminate splatters and avoid messy cleanups.
• Air fryer: It is safe to use parchment paper in an air fryer as long as the temperatures do not exceed 425°F or 450°F. However, parchment paper can block the air from reaching the food, reducing the efficiency of the air fryer. So, it is recommended to use store-bought air fryer liners with pre-cut holes instead.
• Grilling: Parchment paper is not intended for use with grills or smokers. Instead, use heavy-duty aluminum foil for grilling.

How to grease

Greasing a pan is an important step in the baking process to ensure that the finished product doesn't stick to the sides of the pan. Here is a step-by-step guide on how to grease a pan:

Step 1: Choose Your Greasing Agent

You can use butter, shortening, cooking spray, or oil to grease your pan. Butter will impart a slight richness to the batter and help the exterior bake to a golden brown. Shortening is flavourless, and the batter is less likely to brown. Cooking spray and oil are also easy and convenient options, but they may not be suitable for certain recipes.

Step 2: Apply the Grease to the Pan

If using butter or shortening, scoop a small amount with a pastry brush or paper towel and gently rub it over the bottom and sides of the pan. Ensure you cover all surfaces evenly and thoroughly.

If using cooking spray or oil, hold the spray can about 5 inches (13 cm) away from the pan and spray a thin layer over the entire surface.

Step 3: Use Parchment Paper (Optional)

For extra insurance, you can line the bottom of the pan with parchment paper. Cut the parchment paper to fit the bottom of the pan, place it in the pan, and then grease the parchment paper.

Step 4: Flour the Pan (Optional)

Flouring the pan is optional and is usually done for certain types of cakes, like sponge and angel food cakes. If your recipe calls for flouring the pan, or if you want extra insurance against sticking, sprinkle a small amount of flour over the greased pan. Tilt and tap the pan to distribute the flour evenly, and then invert the pan and tap out any excess.

Step 5: Timing

It is best to grease the pan just a few minutes before adding your batter, especially if your kitchen is warm. Doing it too soon will cause the grease to drip down the sides and pool at the bottom of the pan.

Now that your pan is greased and ready, you can add your batter and proceed with your recipe!

How to flour

Greasing and flouring a pan is an important step in the baking process to ensure that the finished product doesn't stick to the sides of the pan. It also contributes to the cake's crumb, texture, and crust. Here is a step-by-step guide on how to flour a pan:

Firstly, make sure your pan is clean and dry. Use a good-quality solid vegetable shortening, butter, or a flavourless option like shortening to grease the pan. You can use a folded paper towel, a new paintbrush, or a silicone pastry brush to apply the grease, ensuring that it completely covers the inside of the pan.

Next, add about a teaspoon of all-purpose flour to the pan. The measurement doesn't have to be exact, but don't overdo it. With the pan bottom parallel to the kitchen counter, gently shake the pan back and forth to evenly distribute the flour.

To flour the sides of the pan, tilt the pan up on its side. While holding the pan in one hand, gently tap it with the flat part of your other palm. Once one side is floured, continue to turn and tap the pan until each side is covered with flour.

If you are flouring another pan, hold the first pan over the second and gently tap out the excess flour. If you are not flouring another pan, tap out the excess into the trash or sink, being sure to rinse it immediately as wet flour can harden and make cleanup more difficult.

Now your pan is ready for batter! Be sure to evenly divide your batter if you are using multiple pans, and remove any drips or excess batter from the sides of the pan before placing it in the oven.

Allow your baked goods to cool for at least a couple of minutes in the pan before removing them, and always follow the specific cooling time suggestions in your recipe.

Frequently asked questions