Greasing Baking Pans: Butter, Oil, Or Spray?

Greasing a baking pan is an essential step in the baking process to ensure your baked goods don't stick to the pan. There are several methods to grease a pan, and the best method for you will depend on the type of pan you are using and the recipe you are following. Here is an overview of some of the most popular methods:

Using butter or margarine

Butter is a popular choice for greasing baking pans, as it is flavourful and can add a desirable flavour to baked goods. It is also a solid at room temperature and becomes a liquid when heated, creating steam that contributes to light and tender bakes. However, butter is not the best choice for greasing pans as it contains water and milk, which can cause cakes to stick.

To grease a pan with butter, simply run a stick of butter around the bottom and sides of the pan. If using a tub of butter, it is recommended to use a paper towel to wipe it around the pan. Be generous with the amount of butter used to avoid sticking.

If desired, a tablespoon or two of flour can be added to the pan after greasing. Rotate and tap the pan to ensure every greased surface is coated, then discard any excess flour. This method is traditional and foolproof, but it is not the easiest way to grease a pan.

For an extra layer of protection, a piece of parchment paper can be cut to fit the bottom of the pan. Place the parchment paper in the pan after greasing, then grease the parchment paper and coat with flour. This will ensure the cake comes out of the pan easily.

Butter is best used for greasing pans when making sweet baked goods like cakes, brownies, bars, and cookies. It is not recommended for use with angel food cake, as the light and delicate cake needs to cling to the sides of the pan to prevent collapsing.

Using non-stick spray

When using non-stick spray, it's important to apply a light and even coating to the entire inside of the pan. This includes getting into all the nooks and crannies to ensure your baked goods don't stick. A light coating is key; too much spray can make your baked goods greasy and heavy.

If you're using a non-stick spray with flour already in it, you're all set. However, if your spray is just oil, you might want to add a small handful of flour to the pan after spraying. Shake the pan to distribute the flour evenly, tilting it to coat the sides. Then, simply invert the pan and tap out any excess flour.

Non-stick sprays are particularly useful for greasing pans with intricate shapes, such as Bundt pans. They can easily get into all the crevices, ensuring your cake doesn't stick to the pan's pattern.

While non-stick sprays are convenient, some people prefer not to use them due to health concerns or the fact that they may not be readily available in all locations. Additionally, if you're making a chocolate cake or brownies, you might want to substitute the flour with cocoa powder to prevent an unsightly white crust from forming.

Using foil or parchment paper

Firstly, you'll want to cut your foil or parchment paper to size. If you're using foil, press the sheet into the pan, forming it to the bottom edges and wrapping any excess over the sides to secure it. If you're using parchment paper, place the pan on top of the paper and trace an outline of the bottom edge. Cut the paper just inside the outline to accommodate the thickness of the pan. Place the paper into the bottom of the pan.

If you're using foil, spray it with non-stick cooking spray. Parchment paper is non-stick, so you shouldn't need to spray it unless the recipe calls for it. However, if you're baking something that's very sticky, like caramel, you will definitely need to grease your parchment paper.

Using oil

When using oil to grease your pan, it is important to apply a light layer. You don't want to be too heavy-handed as this will result in greasy and heavy baked goods. It is also recommended to grease the pan just a few minutes before adding your batter, especially if your kitchen is warm. Greasing the pan too soon will cause the oil to drip down the sides and pool at the bottom.

If you want to be extra cautious, you can use parchment paper or a Silpat mat in addition to greasing the pan. This will provide an extra layer of protection between your baked goods and the pan, ensuring they don't stick.

Additionally, if you're using a intricate cake mould with a lot of nooks and crannies, consider using a non-stick spray with flour already in it, or dust the pan lightly with flour after spraying to ensure a proper release.

Using flour

Greasing and flouring a baking pan is a crucial step in the baking process. It ensures that your baked goods don't stick to the sides of the pan and emerge cleanly. Here is a detailed guide on using flour to grease a baking pan:

Clean the Pan:

Start by ensuring your baking pan is clean and dry. Any residue or moisture on the pan can affect the distribution of the grease and flour, leading to uneven coverage.

Choose Your Grease:

The traditional choice for greasing a pan is butter or shortening. Butter will impart a rich flavour to the batter and promote a golden-brown exterior. On the other hand, shortening is flavourless and less likely to brown the batter. If using butter, simply rub it across the pan's bottom and sides using the stick directly or a paper towel. For shortening, a paper towel or a pastry brush can be used for application.

Grease the Pan:

Apply your chosen grease generously, ensuring a uniform coating with no chunks of fat. Cover the entire inside of the pan, including the corners, to prevent any sticking.

Add Flour:

Once the pan is completely greased, it's time to add the flour. Add about a tablespoon of all-purpose flour to the pan. You can simply guess the amount, but don't overdo it. Hold the pan bottom parallel to the kitchen counter and gently shake the pan back and forth to evenly distribute the flour across the bottom.

Flour the Sides:

To flour the sides of the pan, tilt the pan up on its side. Hold the pan in one hand and gently tap it with the flat part of your other palm, as if playing a tambourine. Continue turning and tapping the pan until each side is covered with flour.

Remove Excess Flour:

After the pan is thoroughly greased and floured, invert it over the sink or trash bin and gently tap out any excess flour. This step is important, especially if you're using a glass or ceramic pan, as wet flour can harden and make cleanup more challenging.

Now your pan is ready for the batter! This process ensures your baked goods release cleanly from the pan and contributes to a desirable crumb, texture, and crust.

Frequently asked questions