Grease

To grease a pan or mould is to coat its food-contact surface with a thin, even layer of fat so the prepared food releases more easily after baking or cooking. Common greasing agents include butter, neutral oil, shortening and commercial pan-release spray. Some recipes call for an additional dusting of flour, sugar, cocoa or another dry ingredient.

How to grease baking pans

1. Select a fat suitable for the recipe and the pan’s intended oven temperature.
2. Apply a thin, even coating to the base, sides, corners and other areas that contact the batter or dough.
3. Where the recipe requires it, dust the greased pan with flour, sugar or cocoa and tap out the excess.
4. Fill and bake according to the recipe. Allow the product to cool or rest as specified before unmoulding.

Greasing for different preparations

• Cake pans: butter or oil may be used, sometimes with a flour dusting or parchment liner.
• Soufflé ramekins: butter is often brushed in upward strokes, then the ramekin is coated with sugar or another specified material to help the soufflé rise evenly.
• Chocolate cakes: cocoa powder may replace flour when dusting to avoid a pale flour residue.
• Confectionery moulds: use only a release agent compatible with the mould material and the recipe.

Greasing versus lining

Greasing applies a thin layer of fat. Lining uses parchment, foil or another suitable barrier to help release the product or protect the pan. Some recipes use both methods for reliable release.

Chef’s tip: Avoid heavy pools of fat, which can fry the edges of a cake or create uneven texture. Follow the recipe and the pan manufacturer’s instructions, especially with non-stick and specialty moulds.

Key distinction: Greasing is a release-preparation step; it is not the same as seasoning a cast-iron pan or lubricating mechanical equipment.