Non-stick pans for Baking - Yes or No?
I received this email from Meg, a student at the Benjamin School who wanted to know which non-stick pans work best and what I use for baking cookies and brownies.
Since I don't do much baking, I referred this question to Certified Master Baker Leslie Bilderback. I say "yet" because I'm in the process of building a wood-burning oven and looking forward to learning how to bake bread in it. And pizza, of course! I'll let you know more about that soon.
Here's what Chef Bilderback had to say:
For cookie sheets, I just lay the paper down on the pan and that's it. For cake and loaf pans with high sides, I spray the pan with pan spray (like "Pam"), lay the paper in (cut to size) then spray the paper too. The paper keeps the food from sticking and the spray ensures that the paper will release.
I use only Pam spray for smaller molds like muffin pans and decorative, weirdly shaped pans. Some chefs like flour too, but I do not like flour on the outside of my cakes.
I use silicone rubber mats only for delicate candy and wafer cookie work. I never use them for everyday baking. The companies advertise them as a non-stick surface for making cookies but deteriorate a little more each time they're used. Also, those mats aren't cheap, so I reserve them when needed. Besides, parchment paper cleanup is easier (throw it away!)
Parchment paper also prolongs the life of your pans. This is because the grease from the food does not get on the pan, so it does not need scrubbing and lasts longer. Many supermarkets carry parchment in rolls, but I like to buy it at Smart and Final, which has it in huge boxes. For around $20 bucks, I can get enough parchment to last me 3-4 years! (And I bake a lot!)
I do not like non-stick coating on pans. The minute you scrub them or use a metal utensil, they get scratched and no longer serve the non-stick function. The only non-sticks I have are sauté pans for eggs and I am super careful with them, using only plastic utensils.
I have a couple of silicone pans that are flexible and fun, but I have found that they do not brown as well, and if they get filled with dense batter they do not keep their shape. So I have to set that pan inside another one for stability. These are touted as non-stick but stick once you take a scrubby.