Greasing Pans: The Keto Way

Greasing a pan is an essential step in baking to prevent your cakes, brownies, bars, and cookies from sticking to the pan. While some recipes may not require this step, it is generally a good idea to grease your pan to ensure your baked goods come out in one piece. There are several ways to grease a pan, including using butter or shortening, butter and sugar, non-stick cooking spray, or foil/parchment paper.

Using butter or shortening with flour

When greasing a pan for keto baking, you can use butter or shortening with flour. Here's a step-by-step guide:

• Choose your fat: Either butter or shortening can be used as a keto-friendly grease. Butter will give a wonderful flavour and can add a lovely, golden-brown crust to the edges of your bake. Shortening, on the other hand, is pure fat with no water, so it's a good choice if you're very concerned about your bake sticking. You could also use coconut oil or bacon fat, or even clarified butter, which has had the milk solids removed.
• Apply the grease: Use your fingers to apply the grease generously to the entire inside of the pan. This will ensure an even coating with no lumps.
• Add flour: Take a small handful of flour and sprinkle it across the interior of the pan. Shake the pan to evenly distribute the flour, tilting it to get the sides. Invert the pan and tap out any excess. Almond flour, coconut flour, lupin flour, and flaxseed meal are all keto-friendly options.
• Use parchment: For extra non-stick insurance, cut a piece of parchment paper to fit the bottom of the pan. Grease the sides, then insert the parchment. You can also grease and flour the pan, then place the parchment on the bottom.
• Timing: It's best to grease your pan just a few minutes before adding your batter, especially if your kitchen is warm. Greasing too soon can cause the fat to drip down the sides and pool at the bottom.

Remember, when following a keto diet, it's important to choose flour with significantly lower carbohydrates per serving than wheat flour. For example, almond flour is a popular choice as it has only 7 grams of net carbs per 100-gram serving, compared to 73.6 grams in wheat flour.

Using butter with sugar

Greasing a pan is an important step in baking to prevent your cakes, brownies, bars, and cookies from sticking to the pan. While there are several ways to grease a pan, using butter with sugar is a "cool and delicious" way to prepare a pan for quick bread, such as banana bread.

To grease a pan using butter with sugar, start by applying butter generously to the entire inside of the pan. You can use the stick of butter to run it around the bottom and sides of the pan. Alternatively, if you're using a tub of butter, a paper towel can help wipe it across the pan. This step will ensure an even coating with no chunks of fat.

Next, add a tablespoon or two of sugar to the pan. Rotate and tap the pan until the sugar covers every greased surface. Discard any remaining sugar. The sugar will give a nice crunch to the outside of the quick bread.

It is important to note that this method of greasing a pan with butter and sugar is not suitable for cakes. Additionally, if you are using a cooking spray, this method should be avoided.

Using non-stick cooking spray

Non-stick cooking spray is a convenient and healthy option for greasing a pan when following a keto diet. It is a quick and easy method that ensures your baked goods don't stick to the pan.

When using a non-stick cooking spray, it is important to follow the instructions on the packaging for the best results. However, there are some general tips and techniques you can use to effectively grease your pan.

Firstly, it is important to ensure that your pan is clean and dry before you begin. Shake the can of cooking spray well, according to the instructions, to ensure that the contents are properly mixed and ready to be sprayed.

Hold the can about 6 inches away from the pan and spray evenly across the entire surface. Be sure to get into all the nooks and crannies of the pan, especially if you are using a shaped or Bundt pan. You may need to tilt the pan and spray at different angles to ensure complete coverage.

A light, even coating is usually sufficient, but you may need to apply a second coat to ensure that no spots are missed. You can use your fingers to feel for any areas that may need more spray, but be sure to wash your hands afterward, as the spray can be slippery.

Some non-stick cooking sprays are also suitable for use on stovetops, so be sure to check the instructions if you plan to use it for this purpose. Using a non-stick cooking spray can make cleanup a breeze, saving you time and effort.

It is best to grease your pan just a few minutes before adding your batter, especially if your kitchen is warm. Greasing the pan too soon can cause the oil or fat to drip down the sides and pool at the bottom. If needed, you can place the greased pan in the fridge while you prepare your batter.

Using foil or parchment

Step 1: Cut the Foil or Parchment to Fit the Pan

Place your pan on top of the foil or parchment paper. Trace around the pan with a pencil or pen to mark the shape. Cut the foil or parchment along the traced line, ensuring it fits snugly inside the pan.

Step 2: Grease the Pan (Optional)

Some recipes may call for greasing the pan before lining it with foil or parchment. If your recipe specifies this step, use butter, shortening, or cooking spray to grease the pan generously, ensuring an even coating with no chunks of fat. You can use a paper towel to wipe the grease onto the pan.

Step 3: Insert the Foil or Parchment

Once the pan is greased, place the foil or parchment paper inside, ensuring it covers the bottom and sides of the pan. If you greased the pan, you may want to grease the parchment as well, especially if you're making a cake.

Step 4: Flour the Pan (Optional)

Some recipes may call for flouring the pan after greasing. If your recipe specifies this, add a tablespoon or two of flour to the pan and rotate and tap the pan until the grease is covered with flour. Discard any excess flour by inverting the pan and tapping it lightly.

Step 5: Bake According to Your Recipe

Now that your pan is prepared, it's time to add your batter or ingredients and bake according to your recipe instructions. Remember that if you're using foil or parchment, it's best to let the pan cool before lifting out the foil or parchment paper with the baked goods inside.

Reusing grease and oil

Choosing the Right Oil

Start with a good frying oil that has a high smoking point (400°F/204°C or higher). Oils like peanut oil, canola oil, or vegetable oil are suitable for deep-frying due to their high smoke point. Extra-virgin olive oil, on the other hand, has a low smoke point and a dominant flavour, making it less suitable for deep-frying.

Temperature Control

Temperature control is crucial to prolonging the life of your oil. When oil surpasses its smoke point, its fats start to break down and release acrolein, which gives burnt food a bitter taste. To prevent this, monitor the oil's temperature while heating and adjust the stove's heat to maintain the desired frying temperature.

Filtering and Storing

Before reusing frying oil, it is important to filter it to remove any impurities, such as loose crumbs or sediment. Never filter hot oil, as it can cause serious burns. Instead, wait for the oil to cool, then strain it through a cheesecloth or coffee filter to catch any small particles. Store the filtered oil in an airtight container in the refrigerator.

Reuse Limitations

Each time oil is reused, it becomes more destabilized until it decomposes. Used oil can take on the flavour of the food cooked in it, so avoid reusing oil for dishes with contrasting flavours. Most experts recommend reusing oil no more than three to four times for cooking meats and fish, and up to six to eight times for vegetables and pastries. However, if the oil smells rancid or looks cloudy or foamy, it's time to discard it.

Safe Disposal

When it's time to dispose of used grease or oil, never pour it down the drain or toilet. Instead, wait for it to cool, then pour it into a sealable container and throw it away with your regular trash or find a local disposal centre that accepts used cooking oil.

Frequently asked questions