If they are non-stick, you shouldn't have to grease them with anything. If I bake in a regular pan, I use butter.

Kayjones, they'll be nonstick for a long time, I'm hoping, without using anything.
Over time, those things do stick though. I'm holding off using anything as long as I can.

Well, that was the way we used to prepare aluminum pans for baking--butter it, then lightly flower...right, Jasdip?

I always use a spray, its better to be safe then sorry.
You can grease your pans then flour them, or if your baking a cake get that "Baker's Joy"

There is nothing worse then a cake stuck to an pan then try to frost it.

Sure did Socks. For my bundt cake pan, I use cooking spray and flour it.

Marilyn-Sue posted a recipe a while back, for the mixture I posted at the top.
It sounds intriguing, and eliminates the flouring stage.
I should just chuck all my non-stick and go on a hunt for the uncoated stuff.

Oh, BTW, I read somewhere that it's the actual PAM that gunks up our pans. Apprently no-name sprays don't.
I also read that using oil in a spritzer gunks up the pans too. It's the combination of oil and high heat.

You should never use sprays on nonstick cook ware.
Cooking spray polymerizes as a result of high heat cooking. Oil used in non stick frying pans does the same thing. Since non stick pans are generally dark they heat up more even when using lower temps.

I got rid of all my non stick cookware. I own one pot that I use for rice or boiling potatoes. All the rest of my cookware and bake ware is stainless, aluminum, glass or tinned steel. Even my electric skillet.

I use a commercial lethicin based product for baking pans that I buy at the baker's supply store. The next best thing would be the mixture of flour and Crisco and oil that you mention.

If your pans flat basic shapes you can line them with parchment paper.

Most cookie recipes don't require pans to be greased.

I still grease and flour my non stick pans. I believe I read that on a couple of recipes. The non stick won't last as long if you put them in the dishwasher.

Thanks Wildchild. You answered my question perfectly.
My muffin pans are the ones I'm concerned about.
Some people use muffin liners, but I prefer the nice brown crust on my muffins, and the liners prevent this. Plus my muffins are big.
Cookie sheets don't need greased (I use silicone mats anyway).

Yes, Jasdip, I use the flour and shortening and vegetable oil combination and keep it on hand all the time for my muffins, cakes, and rolls. Cookies no. Either parchment paper or right on the cookie sheets. This morning very soon I am going down and use my flour mixture and grease up all those muffin pans I am using for my refrigerator yeast rolls. Let them raise and then bake them to take to church for our dinner. I will stick the sweet potato casserole in to heat up very well. My pans I will be using today for the rolls are old not non stick. I have used this mix though on my non stick muffin pans.

Sue

Good morning Sue!
Thanks so much!!!!! You're such a workhorse and a sweetie!

good morning Sue

Would you post the recipe for your pan coating once more?

Moni

Here it is Moni

1/2 cup flour
1/2 cup vegetable shortening
1/2 cup vegetable oil

Mix well with a hand mixer and store in a covered container. Use at room temperature.

Use a pastry brush to apply to muffin cake pans. You don't need to grease and flour the pans when using this mixture.

Whoo Hooo, I just got my 60 rolls baked and used the mixture. All of them came out nice and fine. I had more dough but thought I would stop at 60 rolls. House really smells good from them baking. I usually double or triple the recipe for the pan coating. If you don't use it often I would put it in the refrigerator.

Sue

60 rolls risen and baked before 9 a.m!! Sue you are a trooper!
I was thinking it should be refrigerated as well.

I use parchment peper for baking cookies. My non stick pans are still working fine. I hand-wash them.

Can I bake cut up potatoes tossed with Wesson oil in my Wilton Cake pan? It's just the right size I need. I can't find a small roasting pan.

luisamatarazzo yes you can use your cake pan for roasting potatoes etc. If you have parchment paper, you can crumple the paper and unfold it into the pan (crumpling makes it lie neater). Roast your potatoes or vegetables as usual.

Love that BTP recipe.....use it all the time since I saw it here originally.

I've also been using it for years and use it for everything. Even in my electric SS skillet.

I don't spray or use oil on mine. I prefer to use parchment paper. It never fails me, and the pans stay nice.

I'm a parchment paper fan, too....

You can also line non-stick baking sheets with a Silpat if it's something that requires stirring (like granola or roasting vegetables) and you don't want to risk marring the surface. I have switched to silicon kitchen utensils (or will use wood utensils) to prevent scratching the surface of non-stick baking sheets.

If you'd like a "better" pan spray, give Bakers & Chefs Cooking Spray a try (I order it from Amazon.com, used to get it at Sam's Club). Where Pam, and other brands darken and stick to pans after several applications, this brand (used by professional bakers) doesn't darken under heat and get sticky. Just be sure to wash the pans carefully (add a little DAWN Ultra Platinum and water to the pan while washing it). The pan spray contains no water or alcohol and is made with 100% canola oil.

-Grainlady

This is an old discussion brought to the top, so I don't know if luisamatarazzo will come back to see it or not.

Ever since this thread I've been using and recommending BTP all the time. I'd never use Pam. Parchment paper is good for most things, but I wouldn't bother with it in bread pans and muffin pans.

I use it to grease casserole dishes as well.

I don't use nonstick pans OR the cooking sprays. If you must use anything, use real butter. Anything "made up" or artificial is horrible for your body (as are nonstick coatings).

I tried greasing baking pans with butter once, and everything stuck like crazy. I was so mad. Using shortening, flour and oil works perfectly every time.

I wouldn't use shortening! Horrendous stuff! And I've never had a problem using butter. :)

Hi there, kitchen buff o' Kitchener, (or is that water wonder woman o' Waterloo?) ...

Maybe double/triple the batch ...

... put some into a bunch of small bottles, with your creatively-designed labels ...

... and sell 'em for a buck each?

ole joyfuelled

I use Crisco pan release and it works like a charm for me.