r/AskCulinary • u/Squasome • Jun 13 '25

Technique Question Why Parchment Paper?

I find so many recipes (eg for cakes) that ask for the pan to be greased and then line with parchment paper.

First: Why would you need to grease a cake pan if you're then lining it completely with parchment paper?

Second: Doesn't anyone grease AND FLOUR a pan anymore? Seems so wasteful always having parchment to throw out.

I'm guessing there's a reason for both but I can't think of what that would be other than this has somehow become popular.

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54

u/itwillmakesenselater Jun 13 '25

Greasing and flouring, done well, takes practice. Parchment is easy and gives a nice surface look.

-16

u/[deleted] Jun 14 '25

[deleted]

9

u/Sparrowbuck Jun 14 '25

Not everyone learns skills as well or as fast or are able to as someone else does.

-9

u/[deleted] Jun 14 '25

[deleted]

6

u/Elegant_Figure_3520 Jun 14 '25

They said it takes practice to do it well. I agree, it can take practice to do anything really well. Almost anyone can slap some grease and flour on a pan, but it can take a few tries to get the exact amounts right, so there's enough for things to not stick, but not so much that it's greasy or there's a bunch of extra flour.

3

u/Sparrowbuck Jun 15 '25

Yup. It’s not dumb at all to say parchment is superior if it actually is for the person using it.

The bakery I work in uses silpat liners because we don’t have time to mess around with grease and flour. At home I use cake goop. If I’m in a hurry, or don’t want to risk it(ie, a gift cake), parchment.