Non-Stick Baking: Grease-Free Goods

Greasing 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. However, there are certain instances where you wouldn't need to grease a pan. For example, when making angel food cake, the cake is so light and delicate that you don't want it to slip back down the sides of the pan. Additionally, if you're using a non-stick pan, you may not need to grease it as long as you're careful during the cleaning process to ensure the coating remains intact. In some cases, you may also choose not to grease a pan if you're using parchment paper or a silicone baking mat, which provide a non-stick surface for cookies or other baked goods.

Using parchment paper

Parchment paper, also known as "baking paper", is a handy tool to have in your kitchen. It can be used in baking sheets, cake pans, and other baking containers to prevent food from sticking to the dish or burning. It also makes it easier to remove food from the dish after cooking.

• Cut a piece of parchment paper to fit the bottom of your baking tray or cake pan. For a round cake tin, cut a circle of parchment paper for the bottom and grease or butter the sides as usual.
• For brownies or cakes, cut two pieces of parchment paper in opposite directions so that all edges of the tray are covered. This will make it easier to lift the baked goods out of the tray after they are done cooking.
• To prevent the parchment paper from slipping, spray a little bit of cooking spray or add some grease to the corners.
• When decorating baked goods with sauces or sprinkles, lay them on parchment paper to keep your counters clean.
• Parchment paper is also useful for lining baking sheets when making cookies. It distributes heat more evenly, prevents the bottoms from burning, and stops the cookies from spreading too wide.
• For muffins, cut out parchment squares for each tin and press them down with a thin glass so that the bottom creases around the edges. Then, pour in your batter and bake according to your recipe.
• Parchment paper can also be used to make a pastry bag for decorating baked goods. Simply roll a square of parchment paper into a cone shape, fill it with frosting, and snip off the end.
• Parchment paper is great for roasting vegetables and acidic fruits like strawberries or tomatoes. It can help to protect the flavour of the fruit and prevent bitter tastes that can occur when cooked in aluminium pans.
• Parchment paper can also be used for roasting meats, including chicken, beef, and pork. Simply cut a sheet to fit the bottom of a baking sheet and place the protein on top.
• When cooking fish, especially those with skin, parchment paper can help to prevent sticking. Line your baking sheet with parchment paper and the fish should easily slide off once it's done cooking.
• Parchment paper can also be used to roll specialty homemade butters or slice-and-bake cookie dough.
• You can make a steaming pouch for vegetables (and even fish) by folding a 14x12 inch piece of parchment paper in half and cutting it into a heart shape. Place your ingredients in the middle and roll up the edges to create a seal. Bake as usual and enjoy easy cleanup!
• Line a baking dish with parchment paper when making casseroles. Cut two sheets of parchment paper in opposite directions to cover all sides of the dish. After baking and cooling, simply lift the casserole out by grabbing the protruding ends of the parchment paper. This also makes it easier to cut and serve.

Using non-stick cooking spray

Non-stick cooking spray is a convenient kitchen staple that can be used to grease pans, baking sheets, and grilling surfaces. It is a fantastic alternative to high-fat butter and cooking oil, helping to keep food from sticking while keeping the calories low.

When using non-stick cooking spray, it is important to remember that a little goes a long way. You only need a thin layer of the spray to effectively grease your pan. Simply spray a light coating onto the surface of your pan, ensuring that all areas are covered. This is especially useful when roasting vegetables in the oven, as it helps prevent them from sticking to the baking sheet and allows for even cooking.

Non-stick cooking spray is also useful when working with dough, such as pizza dough or pie crust. A light coating on your hands, the counter, or your rolling pin will prevent the dough from sticking and make it easier to work with.

In addition to its culinary applications, non-stick cooking spray can also be used to lubricate measuring cups and prevent sticky ingredients like honey from clinging to the cup.

When choosing a non-stick cooking spray, opt for one made with vegetable oil or canola oil, as these typically have a mild taste that won't interfere with the flavour of your food. If you're looking for a spray with a slightly more pronounced flavour, you can choose one made with butter or olive oil.

For those who prefer to avoid store-bought cooking sprays due to cost, environmental concerns, or health reasons, there are several effective substitutes you can make at home. One option is to fill a refillable spray bottle with your favourite cooking oil, such as olive, vegetable, canola, or avocado oil. This allows you to control the amount of oil you use and saves money in the long run. Another option is to use parchment paper, which can be placed on your baking sheet or cake pan to prevent baked goods from sticking.

Using foil

To line a pan with foil, you will need a sheet of heavy-duty aluminium foil that is large enough to line the pan with some overhang, which will be used as handles to lift the baked item out of the pan. First, overturn the pan and place the foil, shiny side up, over the pan's exterior. Gently smooth the foil over the outside of the pan, being careful not to tear it on any sharp edges. Then, lift the foil off and turn the pan over. Gently press the foil into the inside of the pan, ensuring that it is smoothed into all the corners and edges, and that any creases are smoothed out.

If your recipe calls for it, you can grease the foil lining with melted butter or non-stick spray. Alternatively, you can use a sheet of parchment paper under the foil lining. This method is not recommended for pans with intricate shapes, such as Bundt pans.

Using butter and sugar

Greasing a pan is an important step in baking to prevent your baked goods from sticking to the pan. While there are several ways to grease a pan, using butter and sugar is a traditional and foolproof method. Here's a detailed guide on using butter and sugar to grease a pan:

Using Butter:

The first step is to apply a layer of butter to the pan. You can use either cold butter or melted butter. If using cold butter, simply rub the stick of butter directly onto the pan, ensuring you cover the entire inside of the pan, including the bottom and sides. Alternatively, you can use a paper towel to rub the butter onto the pan. If using melted butter, you can apply it to the pan with a pastry brush. This method works well if you want a more precise application.

Using Sugar:

Once you have applied the butter, it's time to add the sugar. Sprinkle a small amount of sugar into the pan and rotate and tap the pan to ensure the sugar covers every greased surface. The sugar will stick to the butter, creating a non-stick barrier between the pan and your baked goods. This method is particularly effective for quick breads, such as banana bread, as it gives a nice crunchy texture to the outside of the bread.

Tips and Tricks:

• You can adjust the amount of butter and sugar depending on the size of your pan. For a standard cake pan, one tablespoon of each should be sufficient.
• If you're making a layer cake, consider cutting a piece of parchment paper to fit the bottom of the pan before greasing and sugaring. This will ensure that your cake comes out easily.
• It's best to grease the pan just a few minutes before adding your batter, especially if your kitchen is warm. Greasing the pan too early can cause the butter to drip down the sides and pool at the bottom.
• While greasing the pan is essential, be careful not to overdo it. Too much butter or sugar can affect the texture and appearance of your baked goods.

Using butter/shortening and flour

Butter and shortening are the two most common fats used to grease a baking pan. They create a non-stick layer that prevents the batter from sticking to the sides of the pan.

Butter

If you want to add a slight richness to your batter, butter is the way to go. It will also help the exterior of your baked goods bake to a golden brown. To grease your pan with butter, simply grab a new stick of unsalted butter and open up one side of the paper until about half of the butter stick is exposed. Leave the paper on the bottom half of the butter so you can hold it without getting your hands greasy. Then, spread a thin layer of butter onto the bottom and sides of your pan, making sure there are no holes in your layer.

Shortening

Shortening, on the other hand, is flavourless and will not cause your batter to brown. It is also pure fat, whereas butter is only about 80% fat by weight. To use shortening, use a pastry brush or paper towel to pick up a glob of shortening about the size of a dollar coin. Then, spread a thin layer of the shortening onto the bottom and sides of your pan, ensuring there are no holes.

Flour

Once you've greased your pan with butter or shortening, you can add a layer of flour or cocoa powder. This step is optional but provides extra protection against sticking. To do this, sprinkle 1-2 tablespoons of flour or cocoa powder onto the greased pan, tilting the pan to ensure the entire interior is coated. Then, invert the pan and tap out any excess flour. If you're making chocolate baked goods, use cocoa powder instead of flour to avoid a white residue on your finished product.

Parchment Paper

In addition to greasing and flouring your pan, some recipes may call for parchment paper. If so, place the parchment paper on top of the grease and flour/cocoa powder. The parchment paper will act as another barrier between your baked good and the pan.

Frequently asked questions