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"Butter and line" a pan?

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This is probably a stupid question, but I don't bake much, and a search didn't yield any helpful results.

I have a recipe for a cake that says "butter and line a 9 inch springform pan." Does this mean butter the pan, then line the pan with parchment paper? If so, why do I need the butter - just to help hold the paper in place? I have seen recipes that say to butter and flour a pan, or line a pan (often just the bottom) but I haven't seen them together before. (And I've never used one with paper in a springform pan, but like I said - I don't have much experience baking.) To me, it seems like the paper would be enough to keep it from sticking, so I don't understand the buttering.

Thanks in advance!

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  1. This was addressed on another thread (cake), but yes, butter, and then line the pan (the bottom only). Butter the paper, or as someone mentioned, press it down on the buttered bottom, then flip it over. It really helps to make sure you get the cake out of the pan without sticking. More of a safe bet type thing. I also flour the pan. (or cocoa if chocolate)

    2 Replies
    1. re: wyogal

      Crap - I'm sorry. I tried searching "butter and line" with and without quotes, as well as various combinations of "line cake pan." I never seem to find what I'm looking for, then feel goofy for posting a question often asked!

      So - is it to be assumed that all cake recipes that say "line the pan" just mean the bottom? I've seen that specifically before, but since this didn't say, I wasn't sure if they meant the whole thing.

      1. re: Ditdah

        No problem, the title of the thread doesn't give an indication... here it is
        http://chowhound.chow.com/topics/835761

        Yes, just the bottom. If the edge hasn't fully pulled away from the pan at the end of cooking, one can use a knife.
        And if you read that thread.... well, let's just say that goofy things happen to the best of us. all. the. time. ;)

    2. The buttering, flouring and lining the pan is just extra insurance that the product doesn't stick to the bottom of the pan.

      When you cut parchment rounds, the paper will not cover the bottom completely. As a result, some of the batter will seep around the paper.

      1 Reply
      1. re: chow_fun

        "When you cut parchment rounds, the paper will not cover the bottom completely. As a result, some of the batter will seep around the paper"

        Ummm... ever have a "DUH! Why wasn't that obvious to me?" moment? Especially with it being a springform pan. Sheesh - I feel like smacking myself in the head.

      2. When it's a rectangular pan, it can mean the sides as well. Even if not specified, that is my standard approach for 4-sided pans. That way, there is no need or buttering, and the pan does not need washing afterward. I use metal binder clips from the office supply store to hold the parchment in place (for sheet pans, too) so there's no shifting while it's being filled.

        1. The butter on the bottom of the pan before lining it with parchment is so the parchment stays in place while buttering the top of the parchment and pan sides. For round pans, especially springform, just the bottom is lined. If the entire pan is to be lined - bottom and sides - the recipe will usually say that. When I cut parchment to fit the bottom, it ends up pretty exact or even a bit larger. Batter seeping under the paper never happens, especially with butter under the parchment.

          1. OMG!! I know I'm replying 2+ years after you posted this, but your tip about using the metal clips to hold down the parchment paper is BRILLIANT!! That certainly was a 'Why didn't I think of this' moment. Thank you!!