Aluminum is an excellent heat conductor, making it a good material in which to bake. Also, because it isn't a dark material or coated with nonstick elements that are dark, it won't darken your baked goods as they bake. The biggest downside of aluminum pans is that they usually aren't nonstick. However, you can follow just a few simple precautions to ensure that you'll be able to remove your baking projects from your aluminum pan.
Things You'll Need
- Aluminum pan
- Nonstick spray or shortening
- Parchment paper (optional)
Preheat your oven according to your recipe.
Measure and cut your parchment paper to fit into the bottom of your pan. Remove the parchment paper and set it aside.
Spray the inside of the pan with nonstick spray or spread a thin layer of shortening around the inside of the pan.
Press the parchment into the pan, making sure it adheres to the spray or shortening. Press it down well around the edges to make sure your batter doesn't leak under the paper.
Spray or spread shortening onto the parchment paper.
Pour your batter into the pan and bake as directed.
Let your finished baked good cool for about 10 minutes, then run a thin knife between the baked good and the inside of the pan to loosen it.
Flip the pan over carefully onto a cooling rack or serving plate so that your baked good comes out. Remove and discard the parchment paper.
Tips & Warnings
- If you want to leave and serve cake in your aluminum pan, you don't need to use parchment paper. Just spray the pan or line it with a thin layer of shortening. However, you shouldn't store food in aluminum pans, as the metal is reactive and will affect flavor. If you don't have parchment paper, line the pan with a thin layer of shortening and dust it with flour. Do not use butter.
- Photo Credit stock.xchng
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