Came across a recipe for banana cake that tells me to butter the bottom of a cake pan, and then put down a circle of parchment paper on the bottom of the pan. Wouldn’t I just need to do one, not both? And I have new non-stick pans, so why do I need either? Dopers - can you help a rookie?
It’s typical to see recipes calling for buttering (and perhaps flouring) the pan before adding parchment (which is then often buttered as well)…extra non-stick insurance, I guess?
It’ll help the parchment stick to the pan instead of sliding around.
When we first got our industrial convention oven at work we had a problem with the parchment paper blowing around and wrapping over the top of what we were cooking. The solution was to spray the pan with Pam and put the parchment paper over that. The non-stick spray does a perfect job of keep the parchment stuck to the pan. I’m just assuming that’s what the idea is here as well.
ETA, it was the culinary arts student who grabbed the Pam and sprayed it on the pan when the problem happened like she knew exactly what to do.
Non-stick pans aren’t perfect. It’s not as if nothing can ever stick to them. You’ll find this out soon, if you haven’t already.
Concur. It’s to help keep the parchment sticking to the pan while you fill the pan and cook the cake.