Greasing A Pan: Choosing The Right Grease

Greasing a pan is an important step in the baking process to ensure that the finished product doesn't stick to the sides. While the recipe you're following might specify the best type of grease to use, there are several options available. Butter and shortening are the two most common choices, with butter imparting a slight richness to the batter and helping the exterior bake to a golden brown, and shortening being flavourless and less likely to brown. You can also grease a pan with oil, either by using an oil-based spray or by pouring oil into the pan and rotating it to ensure all surfaces are covered. However, oil can be tough to remove from the pan after baking, so it's generally recommended to use butter, shortening, or a spray instead.

What kind of grease when greasing a pan?

Butter or shortening

Butter and shortening are the two most common fats used to grease baking pans. While both will do the job, there are some differences to consider when deciding which one to use.

Butter is a popular choice for greasing pans as it adds a rich flavour to the batter and helps the exterior bake to a golden brown. It is also usually readily available, making it a convenient option. However, it is important to note that butter is only about 80% fat, with the remaining 20% being water. This water content can cause batter 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 care must be taken to avoid overcooking.

Shortening, on the other hand, is pure fat and is flavourless. It is less likely to cause browning and will not add any extra flavour to the dish. Shortening is also effective at preventing sticking, as it is 100% fat. However, some people may prefer the additional flavour that butter provides, especially for sweet baked goods.

When it comes to greasing a pan, the main goal is to create a non-stick surface that will allow the baked good to be easily removed from the pan. While both butter and shortening can achieve this, the decision of which to use may depend on the specific recipe, the desired flavour, and the level of browning or crisping desired.

In addition to butter and shortening, other options for greasing a pan include vegetable oil, oil-based sprays, cooking sprays, and even sugar or flour. However, it is important to note that oil-based sprays and vegetable oil can turn into a hard glaze when heated, making them difficult to remove from the pan. Therefore, it is recommended to use shortening, butter, or a cooking spray specifically designed for baking.

Oil-based sprays

If you are using an oil-based spray, hold the can at least 5 inches (13 cm) away from the pan and spray a thin layer over the entire surface, ensuring that every part of the pan is coated.

If you don't have a spray, you can use a paper towel to wipe oil over the surface of the pan. Vegetable oil, olive oil, and coconut oil are all suitable for greasing a pan. However, oil may not be the best option for greasing a baking pan, as it can turn into a hard glaze when heated, making it tough to remove from the pan.

Flouring the pan

Flouring a pan is a crucial step in the baking process to ensure that your baked goods don't stick to the sides of the pan. Here is a step-by-step guide on how to properly flour a pan:

Step 1: Clean and Dry Your Pan

Before you begin, make sure your baking pan is clean and dry. It is important to start with a pan that is in perfect condition.

Step 2: Grease the Pan

The first step in flouring a pan is to grease it. You can use butter, shortening, or a cooking spray. If you are using butter, cut a stick of unsalted butter in half and use a pastry brush or a paper towel to rub it onto the bottom and sides of the pan. For shortening, use a pastry brush to scoop up a small amount and grease the pan. Make sure the grease completely covers the inside of the pan.

Step 3: Choose Your Flour or Cocoa Powder

The type of flour you use depends on the recipe. It is recommended to use the same flour that is called for in your recipe to avoid altering the taste or composition of the batter. If you are making chocolate baked goods, you can use cocoa powder instead of flour to avoid a white residue on your final product.

Step 4: Sprinkle the Flour or Cocoa Powder

Add about a teaspoon of flour or cocoa powder to the greased pan. You can pinch the flour between your fingers and sprinkle it all over the pan. Tilt the pan and gently shake it back and forth to evenly distribute the flour.

Step 5: Flour the Sides of the Pan

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

Step 6: Remove Excess Flour

Once the pan is evenly coated with flour, turn the pan upside down over the sink or a trash bin and gently tap the bottom to remove any excess flour. Be sure to rinse the sink immediately, as wet flour can harden and make cleanup more difficult.

Now your pan is ready for the batter! Remember to evenly divide your batter if you are using multiple pans and always allow your baked goods to cool for a couple of minutes in the pan before removing them.

Parchment paper

If you are using parchment paper on the bottom of a cake pan with a flat bottom, it will probably come out with the cake as you turn the cake over on a cooling sheet. Then, you can simply peel it off what is now the top of the cake.

Silicone pans

Greasing Silicone Baking Pans

Silicone baking pans have become popular due to their non-stick properties, flexibility, heat resistance, ease of cleaning, and bright colours. However, despite their non-stick claim, you may still need to grease them depending on what you are baking.

When to Grease

Greasing a silicone pan is not always necessary, but it can be helpful for certain recipes or ingredients that are more prone to sticking. For example, if you are making a sticky caramel-filled cupcake or a cheese-filled muffin, adding a thin layer of grease can prevent potential sticking. It is also a good idea to grease larger silicone baking trays and those with intricate designs, such as bundt cake pans, as the batter can stick to the fine details and grooves.

When Not to Grease

Smaller silicone moulds typically do not need to be greased due to their non-stick properties. Cookies, for instance, are less likely to stick than cakes and muffins.

How to Grease

If you decide to grease your silicone pan, it is important to choose the right type of grease. Avoid cooking sprays with aerosol propellants as they can create a sticky residue that is difficult to remove and may affect the pan's performance. Instead, use a light coating of vegetable oil, canola oil, or melted butter. These options provide a neutral flavour and can withstand the heat of the oven without burning. Apply the grease with a pastry brush or a paper towel, ensuring you cover the entire surface of the pan evenly.

Best Practices

• Clean the moulds before first use and after each subsequent use with warm soapy water and a soft sponge.
• Use hot pads to remove silicone pans from the oven, as they can get quite hot.
• Place the silicone mould on a sturdy baking sheet to provide stability and make it easier to transfer in and out of the oven.
• Fill the mould only up to the recommended level to avoid overflow and messy spills.
• Allow the baked goods to cool in the mould for a few minutes before removing them to help them set and firm up.
• Avoid using sharp utensils or knives, as they can damage the silicone surface.
• Store your silicone moulds in a cool, dry place away from direct sunlight, and avoid stacking them to prevent deformation or sticking.
• Use separate moulds for sweet and savoury items to prevent potential flavour and odour transfer.

When choosing between silicone baking pans and paper cups, consider your preferences and baking needs. Silicone pans are reusable, durable, distribute heat evenly, and release baked goods easily. On the other hand, paper cups are disposable and convenient for quick clean-up.

In conclusion, while silicone baking pans are generally non-stick, greasing them can provide extra insurance against sticking for certain recipes. Just remember to choose the right type of grease and follow best practices for successful baking results.

Frequently asked questions