|Hand Wash Only|
|Fridge & Freezer Safe|
Pan Preparation for Professional Results
|CAKES: The professionals tell us unsalted butter with a dusting of flour is all it takes. Shortening or lard can also be used effectively. There are a number of commercial pan release products that contain flour that are also very effective. We recommend Baker's Joy.
PASTRIES AND COOKIES: Generally there is no pan preparation needed for these items. Most recipes have a higher fat content than cakes and provide a very effective release. If you are baking pastry or cookies with a low fat content you can simply line the sheet with a silicone baking mat or parchment paper.
BREADS: For first time uses of our bread pans, we recommend using butter, grease, coconut oil, canola oil, or shortening. For sweet breads you can dust with flour and for yeast breads, cornmeal, to provide additional release. After the first few uses the surface tends to build a wonderful patina that will eliminate or minimize the need for pan prep.
PIES, TARTS, QUICHES: Unless your recipe specifically calls for a grease-release preparation, these items generally do not require any pan prep. Most crust recipes have a high butter and fat content that will provide a natural release.
BAKING TIP: We do not recommend the use of olive oil or aerosol release sprays containing olive oil as they can leave a sticky residue and discoloration.
|Unit Of Measure||ea|
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