Lining A 9X13 Pan: Easy Parchment Paper Hack

Lining a 9x13 pan with parchment paper is a simple process that can save you a lot of time and effort when it comes to removing your baked goods from the pan. It also makes cleaning up a breeze, as there's no need to scrub away at stuck-on batter or crumbs. In this article, we'll take you through the steps to line your 9x13 pan with ease, ensuring your treats come out perfectly every time.

Cut the parchment paper to size

Lining a 9x13 pan with parchment paper is a simple process, but it requires some careful measuring and cutting. Here is a detailed guide on how to cut the parchment paper to size:

Firstly, you will need to measure the dimensions of your 9x13 pan. This will be a longer rectangle, so you will need to cut your parchment paper to 13 inches in width. The length of the parchment paper will depend on the height of the sides of your pan. As a general rule, add 2 inches to the length of the pan for each 1-inch increase in the height of the sides. So, for a 9x13x2 pan, cut your parchment paper to 13x17 inches.

Now you have the correct dimensions, it is time to cut your parchment paper. Using a sharp pair of scissors, carefully cut the paper to the required size. It is important to be accurate at this stage, as ill-fitting parchment paper can cause issues when lining your pan.

If you are using a roll of parchment paper, there is an additional step you can take to ensure your paper lies flat. After cutting the paper to size, scrunch it up into a ball. Smooth the paper back out onto a flat surface, and it should now lie flat in your pan without the edges curling up.

Once you have your accurately cut parchment paper, you are now ready to line your 9x13 pan. This can be a tricky process, so take your time and be careful not to tear the paper. Follow the steps in the next section to line your pan neatly and effectively.

Grease the pan

Lining a 9x13 pan with parchment paper is a great way to ensure your baked goods don't stick to the pan. Here is a step-by-step guide to greasing your pan before lining it with parchment paper:

Firstly, you will need to grease your pan with a cooking spray, butter, or a few drops of vegetable oil. This will help the parchment paper stick to the pan and create a non-stick surface. Spray the bottom and sides of the pan evenly, ensuring that all areas are coated.

Next, you will want to cut your parchment paper to fit the pan. For a 9x13 pan, cut a piece of parchment paper that is slightly larger than the pan itself. You will need enough parchment paper to cover the bottom and sides of the pan, with a little excess hanging over the edges. This excess will create a sling that will help you remove your baked goods from the pan later.

Once you have cut your parchment paper to size, it's time to place it in the pan. Center the parchment strip over the pan and press it down, adhering it to the grease and removing any large air bubbles. You can start by pressing the parchment in the center and then working your way towards the edges to push out any remaining air bubbles.

Now, you will want to crease the parchment paper along the edges of the pan. Loosely crease the parchment along the bottom corner edges and then over the top edges. Make sure the parchment is fully in contact with the bottom and side walls of the pan.

Finally, if your pan is quite shallow, you may want to consider using metal binder clips to secure the parchment paper. Clip the excess overhang of parchment paper onto each side of the pan. This will prevent the edges from flopping into your batter during baking and ruining your hard work!

And that's it! You're now ready to pour your batter into the pan and start baking.

Smooth the parchment

Now that you have cut your parchment paper to the right size, it's time to smooth it out. Place the paper in the centre of your pan and press it down, smoothing it from the middle outwards. This will help to remove any air bubbles.

Start by pressing the parchment paper down in the centre, and then work your way towards the edges to push out any air bubbles through the corners. You can use your fingers to crease the paper along the bottom corner edges and over the top edges of the pan. Make sure the paper is fully in contact with the bottom and full side walls of the pan.

If you are using a loaf pan, you may find that the corners don't lie completely flat. Don't worry about this, as once you add your batter, the parchment will lie flat against the pan.

Crease the paper

Once you've cut your parchment paper to size, it's time to crease the paper. Creasing the paper is an important step as it helps the paper fit neatly into the pan and ensures that your baked goods don't stick.

First, place your parchment paper underneath the pan and lift up the edges to ensure that they reach up each of the sides of the pan. If they don't, use a pair of scissors to trim off any excess.

Next, using your scissors, make a cut in the paper from one side towards one corner of the pan. Repeat this step for the other three corners. Remove the pan from the paper and add another roughly 1/4-inch snip to slightly lengthen each of the existing cuts. This will give you a little more room when shaping the corners.

Now, place the paper into the pan and fold one flap behind the other at each of the four corners so that the paper fits neatly inside. Using your fingers, crease the paper along the four horizontal edges of the pan. Then, crease the paper along the four vertical corners so that the paper fits perfectly into all corners of the pan.

If you're using the sling method, you'll want to loosely crease the parchment along the bottom corner edges and over the top edges of the pan. Then, clip the excess overhang down onto each side of the pan to prevent the edges from flopping into your batter during baking.

Clip the overhang

Once you have cut your parchment paper to the right size, it's time to clip the overhang. This is a crucial step in the process of lining a 9x13 pan with parchment paper. Here's a detailed guide on how to do it:

Step 1: Prepare the Pan and Parchment Paper

Before clipping the overhang, ensure that your 9x13 pan is greased with a thin layer of non-stick cooking spray, butter, or a few drops of oil. This step helps the parchment paper adhere to the pan and prevents your baked goods from sticking. Cut your parchment paper to fit the pan with a generous overhang on each side. The overhang will serve as makeshift ""handles" to lift your baked goods out of the pan easily.

Step 2: Smooth Out Air Bubbles

Place the parchment paper into the pan. Starting from the center, smooth out any air bubbles by pressing the parchment paper towards the edges and along the creases. It is important to ensure that the parchment paper is fully in contact with the bottom and side walls of the pan for even baking and easy removal.

Step 3: Crease the Edges

Loosely crease the parchment paper along the bottom corner edges and over the top edges of the pan. This step helps create neat edges and ensures that the parchment paper fits perfectly into the pan. The creases should be made along the four horizontal edges and the four vertical corners of the pan.

Step 4: Clip the Overhang

Now, for the crucial part—clipping the overhang. Use two small, all-metal binder clips to secure the excess parchment paper onto each side of the pan. These clips are oven-safe and prevent the parchment paper from flopping into your batter during baking. Make sure to use only metal clips without any plastic or paint, as these could melt in the oven.

Clipping the overhang is an important step that secures the parchment paper in place, ensuring that your baked goods don't stick to the pan. It also prevents the edges of the parchment from blowing up and mushing your cake. This simple technique will make removing your baked goods from the pan a breeze and help you achieve neat edges every time.

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