Greasing Foil Pans: To Do Or Not?

Greasing a pan is an important step in the baking process. While it may seem unnecessary, especially with non-stick pans, greasing a pan ensures that your baked goods don't stick to the surface. This is true for cakes, brownies, bars, and cookies. There are several ways to grease a pan, including using butter or shortening with flour, butter with sugar, non-stick cooking spray, or foil/parchment. Greasing a pan is not always necessary, however, as some disposable baking pans come with a double-sided silicone liner or a silicone non-stick finish, eliminating the need for greasing. Additionally, when making angel food cake, you don't want the cake to slip down the sides of the pan, so greasing is not recommended.

Greasing a pan with butter and flour

Step 1: Choose Your Greasing Agent

You can use either butter or shortening as your greasing agent. Butter will impart a slight richness to the batter and promote a golden brown exterior. Shortening, on the other hand, is flavourless and less likely to brown the batter.

Step 2: Apply the Greasing Agent

If using butter, simply run the stick of butter along the bottom and sides of the pan. For a tub of butter or shortening, use a paper towel or pastry brush to wipe it all over the pan, ensuring every part of the pan is coated.

Step 3: Add Flour

Add a tablespoon or two of all-purpose flour to the pan. Rotate and tap the pan until the flour covers every greased surface. If you are making chocolate baked goods, you can use cocoa powder instead of flour to avoid a white residue.

Step 4: Remove Excess Flour

Invert the pan over a sink or garbage and tap it gently to remove any excess flour. You can also use parchment paper on top of the greased and floured surface for added protection.

Step 5: Pour in the Batter

Hold your bowl of batter directly over the pan and gently pour it in. The flour and grease will provide a non-stick layer, ensuring your baked good doesn't stick to the pan.

Tips:

• If using butter from a tub, let it sit at room temperature until it softens before applying.
• Vegetable oil and oil-based sprays are not recommended for greasing as they can turn into a hard glaze that is difficult to remove.
• If making a layer cake, cut a piece of parchment paper to fit the bottom of the pan for added assurance that your cake will come out easily.

Greasing a pan with butter and sugar

Greasing a pan is an important step in baking, as it ensures that your baked goods don't stick to the pan. While the traditional way to grease a pan is with butter or shortening and flour, you can also use butter and sugar. This method is especially good for quick breads like banana bread, as it gives a nice crunch to the outside of the bread.

To grease a pan with butter and sugar, start by using a paper towel to wipe butter all over the pan, including the bottom and sides. Then, add a tablespoon or two of sugar to the pan. Rotate and tap the pan until there is an even coat of sugar covering every greased surface. Finally, toss any excess sugar. You can also add spices or cocoa powder to the sugar for extra flavour.

It's important to note that this method doesn't work with cooking spray, and it's not recommended for cakes. If you're making a cake, it's best to stick with the traditional method of greasing the pan with butter or shortening and flour.

Additionally, if you're using a non-stick pan, you may not need to grease it at all. However, it's a good idea to do a test bake to see how much the recipe sticks. Some non-stick pans still need a little grease to ensure nothing sticks.

Using non-stick cooking spray

Non-stick cooking spray is particularly useful when baking brownies, bars, or cookies, as these items are often sliced and served directly from the pan. By spraying the foil pan with a non-stick cooking spray, you can ensure that your baked goods will release easily and cleanly from the pan.

However, it is important to note that non-stick cooking spray should not be used on non-stick pans. The spray can leave a film on the non-stick surface that is difficult to remove and can build up over time, reducing the pan's performance and causing food to stick.

If you are using a non-stick pan, it is recommended to use a light seasoning of natural fats, such as olive oil, avocado oil, or butter, to create a non-stick surface.

Additionally, when using non-stick cooking spray, it is important to spray the foil pan just before placing it on the heat. Applying the spray to a cold pan can help it work more effectively and reduce any potentially harmful fumes.

Using foil or parchment paper

Foil is suitable for higher temperatures and can withstand heat from baking, broiling, roasting, or grilling. It is easy to form around any baking vessel, protecting the pan from grease and burnt-on bits. It is also great for food storage as it can be moulded around bowls, food, and containers of various shapes and sizes.

However, foil is not non-stick, and food items such as potatoes, meats, and leftover pizza have been known to stick to foil linings. Foil should not be used in the microwave as it can cause a fire hazard. It is also not suitable for lining cake pans as it will leave noticeable crinkle marks in the finished product.

Parchment paper, on the other hand, is non-stick and heat-resistant, making it a great option for lining cake pans and baking sheets. It is greaseproof, durable, and heat- and moisture-resistant. It is also compostable, making it a more environmentally-friendly option than foil.

However, parchment paper is not designed for high-heat cooking and should not be used in the oven or on the grill if the temperature will exceed 400 degrees Fahrenheit. It is also not suitable for use in an air fryer as it can block the air from reaching the food.

Both foil and parchment paper are helpful tools to have in the kitchen and can be used in a variety of applications.

Greasing a pan with oil

Once you have applied the oil, it is essential to dust the pan with a fine powder such as flour, cocoa powder, or cornstarch. This step will create a non-stick barrier between your baked goods and the pan. Add a generous amount of your chosen powder to the pan and tilt it, rotating it until the powder coats all oiled surfaces. Tap the pan gently to remove any excess powder.

If you are concerned about your pan sticking, you can also try heating it to at least 320 degrees Fahrenheit before adding the oil. This technique takes advantage of the Leidenfrost Effect, creating a non-stick surface.

Remember, if you are baking brownies, bars, or cookies, using oil to grease the pan is a suitable option. However, for cakes and breads, it is generally recommended to use butter or shortening instead of oil, as oil may affect the texture and rise of these more delicate baked goods.

Frequently asked questions