Best Oils For Baking Pans: A Comprehensive Guide

Cooking spray is a convenient way to prevent food from sticking to pans and other kitchen utensils. However, many people are concerned about the additives in store-bought cooking sprays, such as lecithin, dimethyl silicone, and propellants like butane and propane. As a result, some people opt to make their own cooking sprays at home using healthier oils like olive, avocado, or flaxseed oil mixed with water and poured into a spray bottle. Others prefer to use traditional fats like butter or lard, or even bacon grease, to grease their pans.

Vegetable oil on a paper towel

Vegetable oil is a commonly used option for greasing baking pans. It is versatile and works well with most baking recipes. It has a neutral flavour and a high smoke point, making it suitable for various cooking techniques.

To grease a baking pan with vegetable oil, pour a small amount of oil onto a paper towel. Then, rub the paper towel along the insides of the pan, including the sides, to ensure that the whole surface is coated evenly. This will help prevent your baked goods from sticking to the pan and promote even cooking.

It is important to use only a small amount of oil to create a light layer on the pan. This will prevent the oil from pooling at the bottom of the pan, which can affect the texture and appearance of your baked goods. The key is to create a thin barrier between the pan and the batter to prevent sticking without adding excessive oiliness.

Using a paper towel can help you achieve an even layer of oil and prevent any areas from being missed. It is a simple and effective method to ensure your baked goods release easily from the pan and come out perfectly.

Olive oil

One of the benefits of using olive oil spray is that it provides a fine, even layer of oil, which can be helpful when baking cakes or muffins. It can also be used to coat the inside of measuring cups or spoons when portioning sticky ingredients such as honey or molasses.

When using olive oil spray, it is important to note that it can spread more than you think, so it is recommended to use it over a sink or trash can to avoid additional cleanup. Additionally, olive oil has a lower smoke point compared to other oils, so it may not be suitable for very high-heat applications such as deep frying or hard searing. For these high-heat applications, it is better to use vegetable oil or another oil with a higher smoke point.

If you are looking for a more natural and healthy option, you can make your own olive oil spray at home. All you need is a spray bottle, olive oil, and water. Simply mix one part olive oil with five parts water, give the bottle a good shake, and your homemade olive oil spray is ready to use!

Butter or lard

Butter and lard are both great alternatives to cooking spray. They are soft enough to spread into loaf pans and muffin tins with your fingers, or you can use a piece of parchment paper or paper towel to grease your pans. Butter and lard are more strongly flavoured than the neutral oils found in cooking spray, so they are best used in different situations.

Butter is a great addition to baked goods, as it acts as a lubricant in baking recipes, melting when heated. This weakens the structure of bakes by preventing sticky structural elements like gluten and egg proteins from bonding together. In cakes, this results in a soft crumb that crumbles when sliced. In pastry, this results in a flaky crust that falls apart. Butter also has a pleasant flavour and a rich mouthfeel. It has a low melting point, which means that it melts in the mouth, creating a moist bake without being greasy.

Lard, on the other hand, is best used when roasting meats and vegetables. Before the 1900s, lard was the most popular fat for baking in many parts of Europe. Rendered animal fat was readily available as a byproduct of cooking. Lard is simple to make in a domestic kitchen: lumps of pig fat are placed in a pan, gently heated until they melt, and then strained to remove any non-fat elements. Commercially-produced lard is chemically treated to extend its shelf life and ensure that it remains solid at room temperature.

If you are substituting lard for butter in a baking recipe, you will need to compensate for the loss of flavour and the slightly savoury taste that lard can introduce. Lard has a higher melting point than butter, so biscuits made with lard will hold their shape and height better. However, because lard is 100% fat, bakes will be greasier.

Bacon fat

To make bacon fat, you must first cook bacon. The trick is to cook the bacon slowly on medium-low heat. This can be done on the stovetop, preferably in a cast-iron pan, as it retains heat and helps to cook the bacon evenly. Plus, the bacon fat will help season the pan. Once the bacon is cooked to a nice, crispy texture, remove it from the pan and pour the leftover bacon fat into a jar. If you plan on storing the bacon fat for an extended period, it is best to strain out the solid bits first. Bacon fat can be stored at room temperature for a week or two if used regularly. Otherwise, it is best to refrigerate it, where it will last a couple of months in its solid form. For longer storage, it can be frozen.

When using bacon fat for spraying a baking pan, simply melt the required amount and pour it into a spray bottle. This will allow you to coat your baking pan evenly, creating a non-stick surface. Just be mindful that bacon fat may not be the best option for those who are not fans of a slight bacon flavour in their baked goods. Nevertheless, if you're looking for a creative way to use leftover bacon fat, giving your baking pan a savoury kick is definitely worth considering!

DIY spray with oil and water

A DIY spray with oil and water is a great alternative to store-bought cooking sprays. It is simple to make, cost-effective, and allows you to choose the type of oil used. Here is a step-by-step guide to making your own oil and water cooking spray:

Ingredients and Materials:

• Oil of your choice (such as olive oil, avocado oil, or vegetable oil)
• Distilled or filtered water
• Clean spray bottle (preferably glass, stainless steel, or aluminum, but plastic will also work)
• Funnel (optional)

Instructions:

• Start by adding the water to your spray bottle. The typical ratio is 2-4 parts water to 1 part oil. For a larger batch, you can use 1 cup of water and 1/4 cup of oil.
• Next, add the oil to the spray bottle. If using a funnel, pour the oil into the funnel and let it drip into the bottle.
• Screw on the spray nozzle and shake the bottle well to combine the oil and water.
• Label your spray bottle with the type of oil used and the date.
• Before each use, shake the bottle well, as the oil and water will naturally separate.
• Spray onto your pots, pans, and baking sheets to create a non-stick surface.

Tips:

• Some recipes suggest adding liquid lecithin to help the oil and water emulsify better. However, this is optional, and your spray will work without it.
• Store your DIY cooking spray in a cool, dark place, and it should last for about 2-3 months.
• You can also use this spray on measuring cups, spatulas, and other utensils to prevent sticky ingredients like honey or molasses from clinging to them.

By making your own cooking spray, you can avoid the additives and propellants found in store-bought sprays, and you have the flexibility to choose an oil that suits your cooking needs and preferences.

Frequently asked questions