Baking with Paper Bakeware
Has anyone used the Michael's paper loaf pans? It says no greasing, etc but it didn't work so well for me. Anyone tried this?
I understand there are several manufacturers of this stuff; haven't tried it myself. But as long as it's sturdy enough to hold the batter/dough without collapsing it sounds to me to be worth a try.
What sort of difficulty did you experience with it?
I've only used them from Sur la Table or a restaurant supply store. They have PET lining which makes the baked goods release easily.
I've bought and used ones from cake-supply stores (same type Sur La Table and King Arthur Flour sell), and have always greased them. I consider them equivalent to silicone or nonstick-coated baking pans, which still need greasing, in my experience.