Powdered Shortening: A Pan Grease Alternative?

Powdered shortening can be used to grease a pan, but it is not the most effective method. Shortening is a common alternative to butter when greasing a pan, as it is pure fat and will not add water to the mix. However, it is typically used in its solid form, which can be more easily applied by hand or with a paper towel. For this reason, powdered shortening may not adhere to the sides of the pan as well as its non-powdered counterpart, and other alternatives such as butter, cooking spray, or oils may be preferable.

Shortening vs butter

Greasing a pan is an important step in baking to prevent your goods from sticking to the pan. While there are several ways to grease a pan, using either butter or shortening is a common method.

Shortening is pure fat, whereas butter is only about 80% fat by weight and contains some water. This means that butter may brown or burn more easily than shortening. Butter will also add flavour to your recipe, which is desirable for some recipes, especially sweet baked goods.

Shortening and butter are often used interchangeably in recipes with acceptable results. However, there are some differences in the final product when using one over the other. For example, cookies made with butter, especially high-sugar recipes, tend to be flatter and crispier than cookies made with shortening. This is because butter has a lower melting point, which causes the dough to spread during baking before the structure sets.

In cakes, the difference between using shortening and butter is less noticeable. The texture of a cake made with shortening is tender, lofty, and light, while a cake made with butter has a richer, classic butter flavour.

In pie crusts, butter or margarine won't be as flaky as one made with shortening. In frosting, shortening helps make buttercream more stable than an all-butter buttercream, which can begin to separate in warm temperatures.

In summary, shortening and butter can be used to grease a pan with similar results. However, the choice between the two depends on the desired flavour and texture of the final product.

Pros and cons of using shortening

Powdered shortening can be used to grease a pan. Shortening is a type of fat used in cooking and baking. It is typically made from hydrogenated vegetable oil and has been used in American kitchens since the early 1900s.

Pros

• Shortening is cheaper, higher in fat, and more stable than other types of fat.
• Shortening is 100% fat, whereas butter is only about 80% fat by weight.
• Shortening has a neutral taste and will not impart any flavour to baked goods.
• Shortening has a long shelf life and does not require refrigeration. Unopened shortening can be stored in a pantry for up to two years.
• Shortening is suitable for vegans.
• Shortening is easy to incorporate into dough due to its high melting point.
• Shortening is ideal for creating a flaky texture in baked goods.

Cons

• Shortening is highly processed and offers no nutritional benefits.
• Shortening is high in calories and contains no vitamins or minerals.
• Shortening was previously thought to be healthier than butter or lard due to its lower saturated fat content. However, this is not the case, and shortening may even be a less nutritious choice.
• Shortening is not suitable for all recipes, as it lacks the flavour that butter can add to a dish.
• Shortening may not be as easily accessible as other types of fat.

How to grease a pan with shortening

Greasing a pan is an important step in baking to prevent your goods from sticking to the pan. Here is a step-by-step guide on how to grease a pan with shortening:

Step 1: Prepare the shortening

• If you are using a stick of shortening, simply remove the amount you need.
• If you are using a tub of shortening, take a small amount and spread it onto a paper towel.

Step 2: Grease the pan

Using the stick of shortening or the paper towel, rub the shortening across the entire baking surface of the pan. Make sure to cover all areas that will come into contact with your baked goods, including the bottom and sides of the pan.

Step 3: Add flour (optional)

• If desired, add a tablespoon or two of all-purpose flour to the greased pan.
• Rotate and tap the pan until the flour covers every greased surface.
• Discard any remaining flour.

Step 4: Line the pan with parchment (optional)

• For extra assurance, you can cut a piece of parchment paper to fit the bottom of the pan.
• Place the parchment paper in the pan after greasing, but before adding flour.
• Grease the parchment paper, then add flour before pouring in your batter.

Tips:

• If you are making brownies, you can mix cocoa powder with the flour before tapping it onto the greased pan. This will help keep the edges brown.
• If you are making a quick bread, like banana bread, you can use sugar instead of flour. Greasing the pan with shortening and then sugaring it will give a nice crunch to the outside of your bread.

Shortening and butter can both be used to grease a pan, but there are some differences to consider. Shortening is pure fat, while butter is only about 80% fat by weight. Butter can add a desirable flavour to your baked goods, especially sweet treats, but it also adds water which may be unwanted. Additionally, butter burns more easily than shortening.

Other alternatives to grease a pan

Greasing a pan is necessary to prevent food from sticking to it. While butter and cooking sprays are commonly used for greasing, there are several other alternatives that can be used. Here are some options to explore:

Cooking Oils

Vegetable oil is a popular choice for greasing pans as it has a mild flavour and is similar to the oil used in most non-stick sprays. Olive oil, avocado oil, and canola oil can also be used, but they have stronger flavours that may alter the taste of baked goods. When using oils, it is best to pour a small amount onto a paper towel and rub it onto the pan to ensure an even coating.

Bacon Grease

Bacon grease is a good alternative for cooking pancakes, meats, and savoury dishes on the stove. It adds a slight bacon flavour, so it may not be suitable for baked goods unless a hint of bacon flavour is desired. Bacon grease can be stored in a jar in the refrigerator and scooped out as needed.

Lard

Lard is another option that is virtually tasteless, making it suitable for both baked goods and pan-fried foods. It can be used in the same way as bacon grease or shortening.

Parchment Paper or Silpat Mats

While not technically "greasing," using parchment paper or Silpat mats serves the same purpose by creating a barrier between the food and the pan. Silpat mats are reusable and long-lasting, while parchment paper is disposable but more affordable.

Butter and Flour

The traditional method of greasing a pan involves using butter and flour. The butter is rubbed onto the pan, followed by a sprinkling of flour, which creates a non-stick surface. This method is reliable and convenient as these ingredients are commonly used in baking.

Sugar or Cocoa Powder

For recipes like brownies, a combination of butter and cocoa powder can be used to grease the pan and maintain the desired colour of the edges. Similarly, sugar can be used instead of flour to create a crunchy exterior on quick bread.

How to grease a bundt pan

To grease a bundt pan, you'll need to coat it with a fat or oil, and then with flour or a similar dry ingredient. This process creates a non-stick layer between the pan and the batter, helping to prevent the cake from sticking to the pan.

Method 1: Fat/Oil and Flour

First, use a pastry brush to brush the bundt pan with melted butter, vegetable shortening, or oil. Make sure to get into all the details and crevices of the pan, paying special attention to the centre tube. Next, sprinkle a coating of flour, cocoa powder, granulated sugar, powdered sugar, or nut flour into the greased pan. If you're making a chocolate cake, you can use cocoa powder instead of flour to preserve the colour. Cover the pan with plastic wrap and shake to ensure an even coating, then turn the pan upside down and gently tap to remove any excess flour.

Method 2: Cake Release/Pan Release Paste

Make a quick paste using equal parts shortening and flour, and a few tablespoons of vegetable oil. Use a pastry brush to apply this pan-release paste to the pan, making sure to cover all surfaces. Any unused paste can be stored in an airtight container in the pantry for up to a month.

Tips:

• Liquid fats (like melted butter or oil) are better at getting inside the nooks and crannies of bundt pans.
• If you're baking multiple cakes in the same pan on the same day, you'll need to wash, dry, and re-grease the pan between cakes.
• If your bundt pan is non-stick, you may not need to grease it, but this depends on the quality of the non-stick finish.
• If you're using a cooking spray, opt for a baking spray that contains flour, as regular cooking spray can leave a sticky residue on the pan.

Frequently asked questions