- This topic has 12 replies, 8 voices, and was last updated 2 years, 5 months ago by Deborah Berg.
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For some reason it was hard for me to find this thread again, thus the delay in reporting back. I have baked 2 donations now with no spraying or other greasing of the pans…and absolutely NO problem at all with bread sticking. I’m delighted about that!
Note- I see your point about no dairy, thanks Matthew
Since it’s a dairy product, even simply used as a pan coating, you might check in with Katherine to see if it’s okay to use since it’s not listed on the CL bread packaging.
Well these seem like pretty good reasons not to use it. Thanks for posting! I didn’t know this information. Definitely going to try going without next bake. If it doesn’t work, I think I’d go with clarified butter. I don’t want crisco.
I have USA Pans and have never used cooking spray or parchment paper in them for baking loaves. The loaves slide out easily from the pans. They come out so well, I usually only need to give them a wipe down with a damp cloth to clean them.
Take the leap! 🙂
Should you go the cooking spray route. I use a pump sprayer. Â I place the loaf pans on the open door of my dishwasher and spray away. Less clean up. I have tried it in the sink, but usually that real estate is full of pans.
MaryJane Vinella
An option worth exploring is using an Oil Sprayer that can be filled with a neutral flavored, medium to high heat oil. This avoids the problems associated with the commercial non-stick sprays.
A lot of spray oil products contain lecithin, dimethyl silicone (anti-foaming), and either a propane or butane propellant. Over time, the lecithin builds up on the surface of the pan even if you clean it after each use. Trying to scrub it off is futile (experience talking), and also is damaging to the non-stick surface. Some manufacturers say that the sprays burn at a lower temperature which can damage the non-stick coating. My personal go to is shortening because it easily adheres to the non-stick finish, releases smoothly, and cleans up easily with no build up over time.
I’ve never been a fan of cooking spray, so when I read the USA pan recommendation against it, I decided to go without. For extra insurance, I use a piece of parchment on the bottom. No sticking, no spray residue.
Yesterday when I made bread I did not use any pan spray on a couple of the loaves baked in the USA pans. No difference. At all. The loaves slid right out.
I think I’ll ditch the pan spray for now, and then perhaps reinstate it down the road if the slipperiness of the USA pans starts to go away as the pans get a lot more use.
I’ve wondered about this too. Tomorrow I will leave one of the 8 loaves in USA pans without pan spray to see what happens and report back.
What I have found in these months of baking is that all pan spray is not created equally. Mostly I have used Spectrum Organic Sunflower Spray, which I buy at PCC. But a while back they had none of that and instead I had to get a different one. I think it was Field Day Olive Oil spray. Very different consistency. The Spectrum seemed like an aerosol, the Field Day seemed like just spraying oil. The Field Day spray was a disaster. I used piece of parchment and the FD spray (in a non-USA pan). I could not get the loaves out. The corners stuck terribly. I had 3 loaves that were not donate-able because they looked like mice had eaten them!
When I read the instructions on the USA I was thinking they did not want you to use something like PAM spray. That stuff seems sticky and sort of bonds to what you spray it on eventually. I also wonder what the USA pans will do as they age. I have USA sheet pans that are no longer as non-sticky as they used to be. They’ve gotten a lot of hard use.
Bob,
I want to hear from our community on this! I’ve been too “chicken” not to use any pan spray, so I do. But maybe it works. A test of two loaves seems prudent?
Katherine
Bob,
I want to hear from our community on this! I’ve been too “chicken” not to use any pan spray, so I do. But maybe it works. A test of two loaves seems prudent?
Katherine
I’ve recently purchased some USA Pan loaf pans from the Community Loaves supply site. Â The Use and Care instructions with the pans indicates “Use of cooking spray is not recommended.”, which is contrary to the step by step instructions for baking the modern loaf. Does anyone know if there is a valid reason for not using cooking spray with these pans?
Thank you
Bob Witzgall
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