Greasing The Pan: To Do Or Not To Do?

Greasing a pan is an important step in the baking process. It is done to prevent baked goods from sticking to the pan, making them easier to remove once they are cooked. While non-stick cookware is designed to prevent sticking, it is not always foolproof, and greasing a pan can provide an extra layer of protection. There are several ways to grease a pan, including using butter or shortening, cooking spray, or parchment paper. Greasing a pan can also help to create a crust on the outside of the baked good, which can be desirable for certain recipes. However, it is not always necessary to grease a pan, and some recipes may call for alternative methods such as using parchment paper or a thin, flexible spatula to detach the baked good from the pan.

Why you should grease a pan

Greasing a pan is an important step in the baking process. It ensures that your baked goods don't stick to the pan, making it easier to remove them once they're cooked. Here are some reasons why you should grease a pan:

Prevent Sticking

The primary reason for greasing a pan is to create a non-stick surface. This ensures that your baked goods, such as cakes, brownies, bars, and cookies, can be easily removed from the pan without sticking. Greasing the pan helps to release the baked goods smoothly, preventing any mess or damage to your creation.

Maintain the Shape and Quality of Your Baked Goods

Greasing a pan helps maintain the shape and integrity of your baked goods. Without a non-stick surface, your cake or brownies might stick to the pan, causing them to tear or break when you try to remove them. Greasing the pan ensures that your creation comes out in one piece and retains its intended shape.

Easy Clean-Up

Using grease or non-stick spray can also make cleaning the pan easier. Any residue or leftover bits of your baked goods will come off more easily if the pan is greased, reducing the amount of scrubbing and soaking required.

Enhance the Colour and Texture of Your Baked Goods

The type of grease you use can also impact the colour and texture of your baked goods. For example, butter can add a lovely, golden-brown crust to the edges of your cake. Additionally, using sugar instead of flour when greasing the pan can give a nice crunchy texture to quick bread.

Versatility in Greasing Methods

There are several methods to grease a pan, allowing you to choose the one that best suits your needs and the recipe you are following. You can use traditional methods such as butter or shortening, or opt for non-stick cooking spray, parchment paper, or foil. Each method has its advantages, and some recipes may call for specific greasing techniques.

Compatibility with Different Types of Pans

Greasing a pan is applicable to various types of pans, including cake pans, brownie pans, and Bundt pans. Even if your pan is non-stick, greasing it provides an extra layer of assurance that your baked goods will release smoothly.

How to grease a pan

Greasing a pan is an essential step in baking to prevent your cakes, brownies, bars, and cookies from sticking to the pan. Here is a detailed guide on how to grease a pan:

Choose Your Greasing Agent:

The traditional way of greasing a pan involves using butter or shortening, but there are several other options available:

• Butter or Shortening: Using a paper towel, wipe the butter or shortening all over the pan, covering the bottom and sides evenly.
• Cooking Spray: Non-stick cooking sprays are a convenient and easy option to grease the pan. They are especially useful for pans with nooks and crannies, like bundt pans.
• Oil: You can use various types of oils like canola oil, olive oil, or coconut oil. Oils can be sprayed directly or applied with a pastry brush for more control.

Prepare the Pan:

Once you've chosen your greasing agent, follow these steps to prepare your pan:

• Lightly grease the pan: Regardless of the type of pan, it is best to apply a light layer of grease. This ensures that your baked goods don't become greasy and heavy.
• Use flour for extra protection (optional): If you're using butter or shortening, add a tablespoon or two of all-purpose flour to the pan. Rotate and tap the pan until the flour covers every greased surface. Discard any remaining flour. This step is particularly useful for cakes with a high sugar content to prevent crystallization and sticking.
• Line the pan with parchment paper or foil (optional): For extra assurance, especially when making an entire batch of brownies or bars, line your pan with parchment paper or foil. This allows you to lift the baked goods out of the pan easily and ensures clean cuts and mess-free display.

Special Cases:

• Silicone Pans: Silicone pans generally do not require greasing. However, if you are nervous about your recipe sticking, a very light layer of grease can be applied.
• Non-stick Pans: It is recommended to test non-stick pans by doing a trial bake to see if your recipe sticks. Some non-stick pans may still require a light layer of grease.
• Angel Food Cake: Angel food cake is an exception where you do not want to grease the pan. The cake is so light and delicate that greasing the pan may cause it to slip back down the sides.

The best fats to grease a pan

Greasing a pan is an important step in the cooking process. It ensures that the food doesn't stick to the surface and makes it easier to remove the cooked item without damaging it. The type of fat you use to grease a pan depends on what you are cooking and the cookware you are using. Here are some of the best fats to grease a pan:

Butter

Butter is a traditional choice for greasing cake pans. It is applied by running a stick of butter all over the surface of the pan, including the bottom and sides. The heat from your fingers will help soften the butter and make it easier to spread. You can also use a brush or kitchen paper to spread the butter evenly. After applying butter, a pinch of flour is usually added, and the pan is shaken to spread it evenly. The flour helps to create a barrier between the pan and the food, ensuring the food doesn't stick.

Butter has a distinctive flavour and can add a lovely golden-brown crust to cakes. However, it contains water and milk, which can cause the cake to stick. It also has a relatively low smoke point, so it may not be suitable for recipes requiring high heat.

Vegetable Shortening

Vegetable shortening, such as Crisco, is a hydrogenated vegetable oil made from palm or soybean oils. It is stable at room temperature and has a neutral flavour. It can withstand high temperatures, making it suitable for baking pies, cookies, and pizza crusts. To use, apply an even layer of vegetable shortening to the pan's bottom using kitchen paper, then sprinkle with flour.

Cooking Spray

Cooking sprays, such as canola oil-based sprays, are a convenient option for greasing pans. They are often used for cake pans and are preferred by some chefs over hydrogenated fats like Crisco, as these can turn to oil too quickly and compromise the batter. Cooking sprays are also useful for greasing pans with intricate shapes and lots of nooks and crannies, such as Bundt pans.

Coconut Oil

Coconut oil is a stable fat with a high smoke point, making it suitable for frying and cooking at high temperatures. It is a good option for greasing pans, especially if you are concerned about the amount of omega-6 fatty acids in your diet.

Clarified Butter

Clarified butter has had the milk solids removed, making it suitable for greasing pans. It has a higher smoke point than regular butter, so it can be used for medium-low to medium-heat frying.

Parchment Paper

While not a fat, parchment paper is worth mentioning as it is often used in conjunction with grease to ensure food doesn't stick to the pan. It is a non-stick cellulose silicone-coated paper that comes in rolls or sheets and can be cut to fit the size of your pan. In some recipes, parchment paper doesn't require additional grease or flour. However, when baking cakes, it is recommended to grease the paper and sprinkle with flour once placed in the pan.

Flouring a greased pan

Step 1: Choose Your Greasing Agent

You can use either butter or shortening to grease your pan. Butter will add a slight richness to your batter and contribute to a golden-brown exterior. On the other hand, shortening is flavourless and will not cause the batter to brown. It is important to note that oil-based sprays and vegetable oil should be avoided as they can turn into a hard glaze that is difficult to remove from the pan.

Step 2: Grease Your Pan

Using a pastry brush or a paper towel, apply a thin layer of your chosen greasing agent to the entire bottom and sides of your pan. Ensure that there are no gaps in the layer. If using butter, you can simply rub the stick of butter along the pan.

Step 3: Add Flour or Cocoa Powder

Set aside some flour or cocoa powder to be used in this step. It is recommended to use the same type of flour that is already in your recipe to avoid altering the taste or composition of the batter. However, if you are making chocolate baked goods, cocoa powder is a better choice as flour can leave a white residue.

Step 4: Sprinkle and Shake

Sprinkle about 1-2 tablespoons of flour or cocoa powder into the greased pan. Pinch the flour or cocoa powder between your fingers and sprinkle it all over the pan. Then, tilt the pan in different directions to allow the flour or powder to distribute and cover the entire interior surface.

Step 5: Tap Out Excess

Hold the pan over a sink or a trash can and gently tap the bottom of the pan with your hand to remove any excess flour or cocoa powder. If you are flouring multiple pans, you can hold one pan over the other and tap to collect the excess flour in the second pan.

Step 6: Add Parchment Paper (Optional)

If your recipe calls for it, you can add a layer of parchment paper on top of the grease and flour/cocoa powder. This provides an additional barrier between your baked good and the pan, ensuring easier removal.

Now your pan is ready for the batter! Simply pour your batter into the prepared pan and bake according to your recipe instructions.

When not to grease a pan

Baking with Parchment Paper:

If you are using parchment paper to line your baking pan, you typically do not need to grease the pan itself. Parchment paper creates a natural non-stick surface, making it easy to remove your baked goods from the pan without them sticking. Simply cut the parchment paper to fit the bottom of your pan, place it in the pan, and then add your batter. This method is especially useful for cakes, brownies, or cookies.

Non-Stick Cookware:

If you are using a non-stick pan, such as a modern non-stick frying pan or skillet, you may not need to add any additional grease. Non-stick cookware is designed to prevent food from sticking to the surface, so adding extra grease may not be necessary. However, if you are concerned about sticking, you can still choose to grease the pan lightly or use a cooking spray.

Baking Certain Types of Cakes:

When baking certain types of cakes, such as sponge cakes or angel food cakes, you may choose not to grease the pan. These cakes often rely on the batter clinging to the sides of the pan to achieve the desired rise and texture. Greasing the pan can interfere with this process. Instead, you can simply flour the pan lightly or use a baking spray that contains flour.

Avoiding a Crust:

Greasing a pan, especially with butter, can create a thin, golden-brown crust on the bottom and sides of your baked goods. While this crust can be desirable for some recipes, such as Bundt cakes, there are times when you may want to avoid it. If you are making a cake with unfrosted sides or a delicate texture, you may choose not to grease the pan to prevent the formation of a crust.

Stovetop Cooking:

When cooking on a stovetop, such as sautéing vegetables or meat, you typically do not need to grease the pan heavily. A light coating of oil or cooking spray is usually sufficient. Greasing the pan too heavily can result in a smoky kitchen and an oily dish.

Frequently asked questions