What does it mean when it says to grease and flour a pan?

"Grease and flour a pan" means to coat the inside with a fat (like butter, shortening, or oil) and then dust it with flour, creating a non-stick layer that helps baked goods release cleanly while allowing cakes to climb the sides and bake evenly. The grease prevents sticking, while the flour gives the batter something to grip onto, preventing it from absorbing the fat and forming a crust or sticking, especially important for cakes with high sugar content or intricate pans like Bundts.

What does greasing and flour a pan mean?

In addition to greasing, some recipes call for "flouring" the pan in order to create a barrier that keeps the fat from melting directly into the batter when introduced to a hot oven. Others call for the use of parchment, to provide extra insurance.

Is it necessary to grease and flour a nonstick pan?

Do I still need to grease and flour a non stick pan? Some metal pans are “nonstick” but they may not truly be nonstick especially if they show any sign of wear and tear. In this case, go ahead and grease and flour it to be cautious.

Can you grease and flour a pan with cooking spray?

Whether you stick with the traditional butter-and-flour method, opt for the convenience of cooking spray, or experiment with sugar, greasing your pan ensures a nonstick, stress-free baking experience.

What is floured baking spray?

3.9. (62) PAM Baking combines the no-stick power of PAM with real flour for a specially formulated baking spray that reaches every nook and cranny. Our pan spray helps ensure your baked goods release perfectly.

Cooking Tips & Basics : How to Grease & Flour a Cake Pan

Can you use sugar instead of flour to grease a pan?

Instead of greasing and flouring your baking pans, simply swap out the flour for sugar. So instead of greasing your cake pan and then dusting it with flour, dust it with sugar instead. Sugar distributes much more evenly and you won't end up with a cake with clumps of raw flour on the sides when it's done.

Why don't chefs use nonstick pans?

Chefs often avoid nonstick pans in professional kitchens because they lack durability, can't handle high heat, don't build up fond for sauces, and restrict utensil use, leading to frequent replacement, making them impractical and costly for high-volume cooking compared to robust alternatives like stainless steel or seasoned cast iron. 

Do I need to grease and flour a pan if I use parchment paper?

So, do you really have to grease your pan and then your parchment? For the highest likelihood of success when baking, the answer is most definitely “yes.”

What are the best non-stick pans?

The best non-stick pan depends on your needs, with top contenders including GreenPan Valencia Pro for durable ceramic, Misen Carbon Nonstick for a tough alternative, Made In Ceramiclad as a splurge, and Tramontina Professional for excellent value, praised for performance in frying eggs and general use with features like even heating and easy cleanup. Key factors in choosing are coating (ceramic vs. hard-anodized), durability, oven-safe temperatures, and overall value. 

What happens if you don't flour the cake pan?

With certain cakes, like sponge and angel food that don't contain any leavening agent other than whipped egg whites, a coating of flour helps the batter cling to the sides of the pan so that it doesn't collapse while the grease allows it to release after baking. If the recipe says to flour the pan, do it.

Which types of cakes do you grease and flour the pan?

Bundt Cake (and Perhaps a Naked Layer Cake):

Shapely and intricately sculpted Bundt cakes really do need to come out of the pan perfectly! I absolutely do grease and flour Bundt pans, as called for in the recipe.

How do bakers get their cakes so moist?

Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise. Adding a dollop of mayonnaise to your batter can help make your freshly baked cake softer with an added boost of moisture.

Why did people stop using parchment?

People stopped using parchment primarily because paper became much cheaper, more abundant, and easier to produce, especially with the invention of the printing press, which created massive demand that parchment couldn't meet; however, parchment's superior durability meant it lingered for luxury items, legal documents, and government records until modern archival paper provided a cost-effective, long-lasting alternative, eventually leading to its near-complete replacement for everyday use. 

Does the shiny side of parchment paper go up or down?

For parchment paper, the shiny side should face up (towards the food) because it's the non-stick, silicone-coated side that ensures easy release and prevents sticking, though some modern papers are coated on both sides, making either side suitable; if unsure, hold it to the light to find the glossier side.
 

What is the best way to keep a cake from sticking to the pan?

To keep cake from sticking, use the parchment paper + grease method for foolproof release: line the pan bottom with greased parchment, then grease the sides and dust with flour (or cocoa for chocolate cakes), using a non-stick spray containing flour for extra security. Allow the cake to cool slightly in the pan (10-15 mins) before inverting onto a wire rack.
 

Why shouldn't you cook with nonstick pans?

Non-stick pans typically have a PTFE (polytetrafluoroethylene) surface that is a source of perfluorooctanoic acid (PFOA), which is dangerous to health. Humans do not metabolize PFOA so toxicity is a major concern. Additionally, when this type of cookware is overheated it also releases toxic fumes and pollutants.

What type of pans do most chefs use?

Professional chef pans prioritize durability, heat control, and versatility, commonly featuring stainless steel (often clad for even heating), carbon steel (great for searing), copper (superior conductivity), or high-quality cast iron (excellent heat retention). Key features include robust construction (like 3-ply or 5-ply), seamless rivets, and ergonomic handles, with options ranging from heavy-duty commercial-grade nonstick to specialty pans like rondos for large-batch cooking, offering chefs precision and longevity.
 

Which is better, stainless or nonstick?

Neither is universally "better"; they excel at different things: Stainless steel offers superior durability, high-heat searing, oven-safety, and longevity, ideal for browning and sauces, but requires technique to prevent sticking. Non-stick provides unmatched convenience for delicate foods (eggs, fish) at lower heat but wears out faster, can't handle high heat, and requires careful handling to protect its coating. For a versatile kitchen, having both is often recommended. 

Why do cookies stick to parchment paper?

It's probably because they're cooling on the greased paper. Try using parchment paper ungreased, letting them cool for 3 minutes and moving them to your cooling rack to cool completely.

Can you use Pam instead of grease and flour?

A: You must use either Baker's Joy or PAM baking spray. Do not use cooking spray or grilling spray. Why? Because BAKING SPRAY is a combo of grease and flour.

What happens if you bake without sugar?

Sugar helps cakes stay moist after baking. A completely sugar-free cake will dry out quickly, so wrap cooled cakes in cling film to prevent moisture loss.

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