Flour And Grease: Perfect Pan Partners

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 is also necessary to create a non-stick layer so that the cake or bread can be easily removed from the pan. The process of greasing and flouring a pan involves choosing a greasing agent such as butter or shortening, applying it to the pan, and then sprinkling flour or cocoa powder on top. This creates two layers of non-stick protection and ensures that the baked good will release easily from the pan.

Greasing and Flouring a Pan

Using butter or shortening to grease

Greasing a pan with butter or shortening is a traditional method to prevent baked goods from sticking to the pan. It is a simple and effective technique that has been used for generations and only requires a few basic ingredients. Here is a step-by-step guide to using butter or shortening to grease a pan:

Choosing Your Greasing Agent:

The first step is to select your greasing agent. Butter and shortening are the two most common choices. Butter will add a rich flavour to your batter and promote a golden brown exterior. On the other hand, shortening is flavourless and less likely to brown. If you want a more neutral taste and appearance, shortening might be the better option.

Greasing the Pan:

Once you've made your choice between butter and shortening, it's time to grease the pan. If you're using butter, take a new stick of unsalted butter and open one side of the paper packaging. This will allow you to hold the butter without getting your hands greasy. For shortening, you can use a pastry brush or a paper towel to scoop up a small amount, about the size of a dollar coin.

Apply a thin layer of your chosen greasing agent to the entire bottom of the pan, ensuring there are no gaps. Then, turn the pan on its side and grease the sides as well. Make sure to cover every part of the pan at least once.

Flouring the Pan:

After greasing, it's time to add a layer of flour. Use the same type of flour that your recipe calls for to avoid altering the taste or texture of your baked goods. Add about one or two tablespoons of flour to the pan and rotate and tap the pan until the flour covers every greased surface. You can also use cocoa powder instead of flour if you're making chocolate baked goods, as flour can leave a white residue on chocolate cakes or muffins.

Final Steps:

Now, your pan is almost ready! If your recipe calls for parchment paper, be sure to line the pan with it after greasing and flouring. Then, simply pour your batter into the pan and bake according to your recipe instructions. Remember to allow your baked goods to cool for a couple of minutes in the pan before removing them.

Using oil-based sprays

Oil-based sprays are a convenient and quick way to grease a pan. They are typically made with a combination of vegetable oil, water and an emulsifier. While they are a popular choice, there are a few things to keep in mind when using them.

Firstly, it is important to hold the spray can at least 5 inches (13 cm) away from the pan to ensure an even coating. This will help you avoid applying too much oil, which can lead to pooling in the bottom of the pan.

Secondly, while oil-based sprays are suitable for stovetop pans and dishes, they are not recommended for baking pans. This is because oil turns into a hard glaze when heated, which can be difficult to remove from the pan. Additionally, sprays tend to make the cake's crust thicker and darker, which may not be desirable for delicate cakes. Some bakers also report that the residue from cooking sprays can build up and stain pans over time.

If you do choose to use an oil-based spray, it is important to note that it should not be used as a substitute for greasing and flouring the pan. The spray can be used in addition to these steps, but it cannot replace them. Therefore, if your recipe calls for greasing and flouring the pan, it is best to follow those instructions instead of relying solely on an oil-based spray.

Finally, if you are looking for a more natural alternative to commercial oil-based sprays, you can make your own by combining vegetable oil, water and an emulsifier such as lecithin. This will give you more control over the ingredients and allow you to avoid any unwanted additives.

Flouring the pan

Firstly, make sure your pan is clean and dry. Use a good-quality solid vegetable shortening when greasing your pan. You can use a folded paper towel, a new paintbrush, or a silicone pastry brush to apply the grease. Make sure the grease covers the entire inside of the pan.

Once the pan is greased, add about a teaspoon of flour to the pan. You can use any type of flour, but it's best to use the flour that the recipe calls for to avoid altering the taste or composition of the batter. If you are making chocolate baked goods, you can use cocoa powder instead of flour to add flavour and prevent a white residue.

Hold the pan with the bottom parallel to the kitchen counter and 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 and gently tap it with your palm, turning and tapping until each side is covered. If you are flouring another pan, hold the first pan over the second and tap out the excess flour. If not, tap out the excess flour into the trash or sink and rinse immediately.

Now your pan is ready for the batter!

Using parchment paper

• Grease the pan first to help the paper stay in place, then line it with parchment paper.
• For rectangular and square-shaped pans, cut one piece of parchment to cover the bottom of the pan and two inner sides with a little extra hanging over the lip on each side. Cut another piece of parchment to fit crosswise, covering the bottom and the other two sides, also with a little extra hanging over. Once your treats have baked and cooled, use the flaps to lift them out of the pan in one piece, then peel the paper back from the sides and slice.
• If you are making cupcakes or muffins and don't have any cupcake or muffin liners, cut 5-inch squares of parchment paper, press them into a greased standard muffin tin, then use a small can or jar to press them in place.
• Parchment paper can also be used as a funnel substitute when adding dry ingredients to a mixing bowl. Simply sift the dry ingredients onto a sheet of paper, then carefully lift it to create a funnel and easily add the ingredients to your bowl.
• Use parchment paper as a landing pad for drips and drizzles when glazing and drizzling cakes and cookies.
• Parchment paper can also pinch-hit for pastry bags. Fold a piece of parchment to create a cone shape (called a cornet) and fill it with icing or chocolate to decorate cookies and cakes.
• Use parchment paper to shape a log of flavoured butter or dough for slice-and-bake cookies. Twist the ends to seal, and the paper will also act as a protective layer when storing logs in the fridge or freezer.
• When roasting acidic fruits such as fresh or canned tomatoes and strawberries, put down a protective layer of parchment paper to prevent unpleasant results.
• Lining a baking sheet with parchment paper before cooking fish will make it easier to remove the skin from the pan.
• Parchment paper is also useful when baking sticky foods like granola. It makes it easier to toss the ingredients while baking, prevents burning, and allows you to cool the granola right on the sheet.
• Create a parchment pouch for steaming—a delicious and healthy way to cook fish, chicken, and vegetables in a sealed parchment pouch. The parchment traps liquids inside to create steam for gentle and flavorful cooking.

While parchment paper is useful in many situations, it is not ideal for broiling. It is heat-resistant but not heat-proof, so it could ignite if it gets too close to a top-down broiler. In this case, it is better to use foil to line your broiler tray.

Greasing a Bundt pan

The Classic Method: Fat Plus Flour

Firstly, coat the Bundt pan with fat. Using a pastry brush, brush the pan with melted butter or vegetable shortening, making sure to get into all the nooks and crannies, including the centre tube. Liquid fat, such as melted butter or oil, is better at getting inside the detailed areas of the pan.

Next, add about 1/4 cup of all-purpose flour to the pan, sprinkling it evenly across the bottom. Alternatively, if you're making a chocolate cake, use cocoa powder instead of flour to preserve the rich colour.

Cover the pan with plastic wrap, ensuring it seals the pan. Shake the pan to evenly distribute the flour or cocoa powder, coating all the greased areas. Then, invert the pan and remove the plastic wrap, discarding any excess flour or cocoa powder.

Alternative Method: Pan Release Paste

Another method is to create a pan release paste by mixing equal parts of shortening, flour, and a few tablespoons of vegetable oil. You can store any unused paste in an airtight container in the pantry for up to a month.

To apply the paste, use a pastry brush to coat the inside of the Bundt pan generously, making sure to get into all the crevices and up the sides.

Additional Tips:

• It is recommended to grease the Bundt pan just before adding the batter to prevent the oil from sliding down the sides or getting absorbed.
• After baking, let the cake cool for at least 10 minutes before attempting to remove it from the pan. This allows the pan to cool down enough to handle, and the cake to firm up slightly.
• Before turning the cake out of the pan, gently loosen the edges with a knife or thin spatula to ensure it doesn't stick.

Frequently asked questions