greasing pans with butter or oil

Discussion in 'Pastries & Baking' started by siduri, Sep 26, 2010.

  1. siduri

    siduri

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    Some cookbooks say to "oil the pan" for baking.

    To me it seems just wrong. 

    I always assumed that butter is better for greasing - apart from the flavor factor, but also because it prevents sticking better.  Is there any basis on this. 
     
  2. chefedb

    chefedb

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    Butter will give you a browner outside crust. Here we say " Grease pan"
     
  3. siduri

    siduri

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    Thanks Ed, so it works just as well to oil??  Interesting. 

    I also say "grease the pan" but some recipes actually say "oil" and I wondered why they'd use oil. 

    My mother also used to use a little butter even when she was cooking meat in oil, like sauteeing chicken, because she said it wouldn't stick like that.  Sometimes we just take the information that comes to us without thinking about it.