Greasing Pans: Shortening Method

Greasing a pan is an essential 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 shortening is a preferred method as it has a high melting temperature, ensuring it stays in place longer during baking. Here's a simple guide on how to grease a pan with shortening to achieve perfect baked goods every time.

Using a paper towel to spread the shortening

Greasing a pan is an essential 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 a paper towel to spread the shortening is a traditional and effective method. Here's a step-by-step guide on how to use a paper towel to spread the shortening and grease your pan:

Before you begin, gather your supplies: you will need a pan, shortening (or butter), a paper towel, and some all-purpose flour. Shortening is the preferred choice as it is pure fat, whereas butter contains about 20% water, which may affect the outcome of your baked goods. Now, let's get started!

Step 1: Take a small amount of shortening and place it onto the paper towel. You don't need too much; a thin layer will do.

Step 2: Begin wiping the paper towel all over the pan, including the bottom and sides. Use gentle, circular motions to ensure the shortening is evenly distributed across the surface of the pan. Make sure every inch of the pan that will come into contact with your baked goods is coated.

Step 3: Once you've greased the pan, it's time to add the flour. This step is crucial as it creates a barrier between your baked goods and the pan, ensuring nothing sticks. Add a tablespoon or two of all-purpose flour into the pan.

Step 4: Now, rotate and tap the pan. This motion will help the flour cover every greased surface. Keep rotating and tapping until there is a thin, even coating of flour on the entire surface.

Step 5: Finally, discard any remaining flour. Your pan is now ready for baking!

Adding flour to the pan

Once you've greased your pan with butter or shortening, it's time to add the flour. This is an important step to ensure your baked goods don't stick to the sides of the pan. The flour will stick to the grease, creating a second non-stick layer.

First, set aside some flour that is already used in your recipe. It's best to use the same type of flour that the recipe calls for, so you don't alter the taste or composition of the batter. If you're making chocolate baked goods, you can use cocoa powder instead of flour. Cocoa powder will add a hint of flavour to the outside of your bake and won't leave a white residue like flour can.

Sprinkle 1-2 tablespoons of flour or cocoa powder into the greased pan. You can do this by pinching it between your fingers and sprinkling, or by adding it to the pan in small amounts and tilting the pan to distribute it. Make sure every inch of the pan is covered in flour or cocoa powder.

If you're flouring multiple pans, hold the first pan over the second and tap the bottom gently to let the excess flour fall into the second pan. If you're only flouring one pan, tap out the excess flour into the bin or sink. If you tap it out into the sink, be sure to rinse it immediately, as wet flour can harden and make cleaning more difficult.

Melting the shortening for intricate pans

Greasing a pan with shortening is a great way to ensure your baked goods don't stick. This is especially important when using intricate pans with detailed designs, such as bundt pans. To effectively grease these intricate pans, melting the shortening is a useful technique. Here's a step-by-step guide:

• Start with a clean and dry metal baking pan. Make sure it is completely dry, as any moisture can affect the greasing process.
• Take a small amount of vegetable shortening. You can use a scoop or a spoon to measure out approximately a tablespoon of shortening.
• Place the shortening in a microwave-safe container. You can use a small bowl or a cup, ensuring it is microwave-safe.
• Microwave the shortening in short intervals until it is completely melted. Keep an eye on it to avoid overheating.
• Remove the melted shortening from the microwave and allow it to cool slightly. You don't want it to solidify again, but it should be cool enough to handle comfortably.
• Using a pastry brush, carefully brush the melted shortening into all the crevices and corners of your intricate pan. Make sure to coat the entire surface evenly.
• Once the pan is coated, place it in the freezer for about 15 minutes. This step is crucial as it helps set the shortening and prevents it from running to the bottom of the pan when it's removed from the freezer.
• After the pan has set in the freezer, you can continue with the rest of your recipe. If your recipe calls for it, simply sprinkle a small amount of flour into the pan and tap it around to coat the greased surface evenly.

By melting the shortening, you can more easily reach all the intricate details of your pan, ensuring that your baked goods release perfectly every time. Remember to work quickly after melting the shortening, as it will start to solidify again at room temperature. With this technique, you'll be able to create beautiful, intricate cakes and desserts without the hassle of sticking.

Using butter or oil as an alternative

Greasing a pan is an important step in baking to prevent your goods from sticking to the pan. While the traditional way to grease a pan is with shortening, butter or oil can also be used as an alternative.

Butter

Butter is a common alternative to grease a pan and is often used due to its flavour, which complements sweet baked goods. When using butter to grease a pan, you can simply run it around the bottom and sides of the pan using the stick. If you are using a tub of butter, you can use a paper towel to wipe it all over the pan.

However, it is important to note that butter is only about 80% fat by weight, with the remaining 20% being water. This water content can cause baked goods to stick to the pan, so it is important to be generous when greasing the pan with butter. Additionally, butter burns or browns more easily than shortening, so it should be used with caution.

Oil

Vegetable oil and other types of oil such as olive oil or coconut oil can also be used to grease a pan. Oil is a good alternative because, like shortening, it is 100% fat and does not have the same potential for sticking as butter. When using oil to grease a pan, you can pour it directly into the pan or spray it onto the surface. It is important to spread the oil into all the corners of the pan to ensure that every inch is covered.

Greasing the pan before adding parchment paper

Step 1: Prepare the Pan

Before you begin greasing, it is important to ensure your pan is clean and dry. If needed, use mild soap and warm water to wash the pan, then dry it thoroughly with a clean cloth or paper towel. It is important to ensure the pan is dry before greasing, as any residual water can affect the performance of the shortening.

Step 2: Choose the Right Shortening

Shortening is a solid fat that is commonly used for greasing baking pans. It can be made from vegetable oils, such as soybean, cottonseed, or canola oil, and is designed to have a higher melting point than other fats, making it ideal for baking. Shortening typically comes in sticks, similar to butter, or in a tub or can.

Step 3: Apply the Shortening

Take a small amount of shortening and rub it onto the surface of the pan using a paper towel, cloth, or your fingers. You only need a thin, even layer of shortening to coat the pan effectively. Be sure to coat all the inner surfaces of the pan, including the corners and sides, as well as the bottom. This will ensure your baked goods don't stick and will help the parchment paper adhere to the pan.

Step 4: Add the Parchment Paper

Once the pan is greased, it's time to add the parchment paper. Cut the parchment paper to fit the size and shape of your pan, allowing for a little overhang on the sides. This will make it easier to remove your baked goods later. Place the parchment paper into the greased pan, gently pressing it down to ensure it adheres to the shortening. If needed, you can use a small amount of shortening to help the parchment paper stick to the pan.

Step 5: Prepare for Baking

At this point, your pan is ready for baking! If your recipe calls for greasing the parchment paper as well, you can do so using a small amount of shortening. However, this is not always necessary, as parchment paper is naturally non-stick. Follow the specific instructions of your recipe for the best results.

Greasing your pan and using parchment paper is a great way to ensure your cakes, brownies, or other baked goods release easily from the pan and maintain their shape. It also makes cleanup a breeze! So, the next time you're preparing to bake, be sure to follow these steps for greasing your pan and adding parchment paper. Happy baking!

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