Why grease and flour a pan

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Osso Buco Recipe. Classic Bread Stuffing Recipe. Private Notes Edit Delete. Comments Leave a Comment. Next, dust the pan with tablespoons of flour or cocoa powder, tilting the pan to ensure that the flour coats every part of the pan where there's grease. For tips on choosing a fat and a type of flour, read on! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers.

Please log in with your username or email to continue. No account yet? Create an account. Edit this Article. We use cookies to make wikiHow great.

By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article parts. Tips and Warnings. Related Articles. Article Summary. Part 1. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc. Choose between butter or shortening to grease your pan with. Butter and shortening are the 2 most common fats used to grease baking pans.

Butter will impart a slight richness to the batter and will help the exterior bake to a golden brown. Shortening is flavorless and the batter is less likely to brown. Oil turns into a hard glaze when it is heated that can be tough to remove from the pan. Scoop up shortening with a pastry brush for a flavorless option. Gently dip your brush or paper towel into your shortening and pick up a glob about the size of a dollar coin.

If your shortening is too hard, let it sit out at room temperature until it softens up enough to be pliable. You can buy pastry brushes at most home goods stores. Open up a stick of unsalted butter for a smoother and richer pan lining. Grab a new stick of unsalted butter from the package.

Open up 1 side of the paper until about half of the butter stick is out. Leave the paper on the bottom half of the butter so you can hold it without getting your hands greasy. Rub butter or shortening over the bottom and sides of your pan. If you are baking a cake , always grease and flour the pan before adding the batter if you want the cake to unmold cleanly and easily.

This is extra important if you're using a fancy bundt pan or making a tall, multi-layered cake. I know what you're thinking: Greasing and flouring pans is an annoying step in the otherwise seamless process of making a cake—especially when your kitchen floor also gets an even coating of flour.

But a little sweeping isn't that bad compared to the sinking feeling that comes with finding chunks of cake stuck to the bottom of a pan. The one exception to this rule is if you are serving a sheet cake by the slice straight from the pan. Happy baking!! Very good information! I had never thought about putting sugar on the bottom before like flour. Thanks for the tips. Thanks for the info! It seems like you may be the only person on the web who knows the difference between greasing and flouring and just greasing!

Thanks for all the great info here. Never heard of the butter and sugar technique but will try it! For flouring if needed, I usually use the method of taking a small amount of the mix of dry ingredients to coat the pan.

ALso, super easy if you happen to be using a boxed cake mix! Great articles. I had never heard of the sugar technique. Your email address will not be published. Baking Bites. Share this article 7. Next Post Next Tips for prepping Easter eggs.